Creamed Spinach (Epicurious, Gourmet, Dec, 2004)
Ingredients
3 pounds baby spinach, washed and dried
1 and1/4 cups whole milk
1 cup heavy cream
1 small onion, finely chopped
½ stick (¼ cup) unsalted butter
¼ cup flour
1/8 teaspoon freshly grated nutmeg
Preparation
Cook spinach in 2 or more batches in 1 inch of boiling water in an 8-quart pot, stirring constantly, until wilted, 1 to 2 minutes.
Drain in a colander and rinse under cold running water until cool.
Squeeze small handfuls of spinach to remove as much moisture as possible, then coarsely chop.
Heat milk and cream in a small saucepan over moderate heat, stirring, until warm.
Meanwhile, cook onion in butter in a 3-quart heavy saucepan over moderately low heat, stirring occasionally, until softened, about 4 minutes.
Whisk in flour and cook roux, whisking 3 minutes.
Add warm milk mixture in a fast stream, whisking constantly to prevent lumps, and simmer, whisking, until thickened, 3 to 4 minutes.
Stir in nutmeg, spinach, and salt and pepper to taste and cook, stirring until heated through.
Cook’s note: Creamed spinach can be made 1 day ahead and cooled completely, uncovered, then chilled, covered.
Reheat over moderately low heat until hot.