creamed spinach

creamed spinach is a great side dish for steak, chicken, or just eating on its own!

Creamed Spinach (~8-10 servings)

3 lbs fresh spinach (1 large Costco size bag!)
6 large garlic cloves, minced
2 shallots, finely chopped
6 tbsp butter
~6 tbsp flour
2 cups milk
1/2 cup heavy cream

• if you’re using whole milk you probably don’t need the cream. I used 2% milk so I wanted a little more richness

nutmeg
salt and pepper

– Melt butter in a pot. Add shallots and garlic and saute until shallots turn translucent
– Turn heat down to medium-low and add flour, forming a roux Cook for about 5 minutes. If the flour forms a film on the bottom of the pot turn the heat down to low

– Slowly add the milk and cream to the roux, stirring to avoid flour lumps. Slowly heat the sauce over medium-high heat until it comes to a boils and thickens. Season with salt pepper and nutmeg. Remove from the heat
– In a large saute pan, over high heat, heat oil and saute the spinach in small batches till just wilted. Set cooked spinach aside in a colander to strain off excess liquid
– Once all of the spinach is cooked, place all of the spinach back into the pan. Pour the sauce over the spinach and heat over medium heat to thicken. Adjust seasonings if necessary