Eggless Classic Creamed Spinach
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Learn more →Ingredients
4 servings
- 2 lbs fresh baby spinach
- 2 tbsp unsalted butter
- 1 medium shallot, finely minced
- 2 cloves garlic, finely minced
- 2 tbsp all-purpose flour
- 1 cup whole milk
- ½ cup heavy cream
- ¼ tsp freshly grated nutmeg
- ½ tsp kosher salt, plus more to taste
- ¼ tsp black pepper, freshly ground
- 1 oz parmesan cheese, finely grated (optional)
Instructions
- 1
Bring a large pot of salted water to a boil. Add the spinach in two or three batches, pressing each batch down with a spoon, and blanch until just wilted, about 30 seconds total. Drain through a colander and rinse under cold water until cool enough to handle.
- 2
Working in small handfuls, squeeze the spinach firmly to remove as much water as possible, then roughly chop it and set aside. The spinach should feel nearly dry — excess moisture will thin the sauce.
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