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
"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
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