Target: 6 × 4 inches · landscape

Classic Creamed Spinach

37 min · 5 servings

Ingredients

□ 2 lb fresh mature spinach, thick stems removed and leaves washed

□ 3 tbsp unsalted butter

□ 1 large shallot, finely minced

□ 2 tbsp all-purpose flour

□ 1 cup heavy cream

□ 1/8 tsp freshly grated nutmeg

□ 1/2 tsp kosher salt, plus more to taste

□ 1/4 tsp freshly ground black pepper

□ 1/3 cup finely grated Parmesan, optional

Directions

1. Rinse the spinach, leaving the leaves damp. Wilt in batches in a covered pot until collapsed and bright green.

2. Squeeze leaves until they stop dripping, chop roughly, and set aside. Soften shallot in melted butter without browning.

3. Stir flour into the shallot butter, then whisk in cream and nutmeg; simmer until the sauce coats a spoon. Fold in spinach, salt, and pepper until hot.

4. Fold in Parmesan if using, taste, and serve hot while the sauce is glossy and the spinach is not watery.

Cook’s note: Press the wilted spinach until it stops dripping before folding it into the cream sauce.