Recipe: Creamed Spinach with Nutmeg and Parmesan (serves 2)

CREAMED SPINACH WITH NUTMEG AND PARMESAN

"The secret to this recipe is long and slow cooking to achieve the depth and silky texture that good creamed spinach has."

2 tablespoons butter
2 tablespoons all-purpose flour
2 cups milk
1 pound frozen chopped spinach, defrosted and squeezed dry
2 garlic cloves, minced
Freshly grated nutmeg, to taste
Salt and pepper, to taste
1/4 cup grated Parmesan cheese

In a saucepan, melt the butter over medium heat and add the flour, stirring well to make a smooth paste. Slowly stir in the cold milk, whisking constantly.

Add the spinach, garlic, nutmeg, and salt and pepper. Bring to a gentle simmer. Cook very slowly, uncovered, for about 1 1/2 hours, stirring occasionally. If the mixture becomes too dry, add a bit of milk to it.

Add the Parmesan cheese and stir to mix. Adjust seasoning with salt and pepper. Serve hot.

TIME IS OF THE ESSENCE:
Spinach is a vegetable that, in general, is almost always served undercooked. Sauteing spinach properly requires at least 7 or 8 minutes of cooking to ensure that all of the water evaporates and the spinach develops the most flavors. Also, cooking creamed spinach requires at least 1 hour to fully achieve the best texture and flavor. Seek out curly spinach. Avoid the so-called "flat-leaf" spinach, which is not spinach at all, but a relative with inferior flavor.

Makes 2 servings
Source: Everything Cooking for Two Cookbook by David Poran