Mom's Creamed Spinach

Mom's Creamed Spinach
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While chard, mustard greens, and collard greens are all fine and good, sometimes you just want the comfort of a classic, comforting side: creamed spinach.This recipe by Leah Eskin originally appeared in The Chicago Tribune.
Prep Time
15
minutes
Cook Time
15
minutes
Servings
4
servings
Total time: 30 minutes
Ingredients
  • 2 bunches mature spinach
  • 1 clove garlic, peeled but whole
  • 2 tablespoon unsalted butter
  • 2 tablespoon flour
  • 1 cup milk
  • whole nutmeg
  • freshly ground pepper (white or black)
  • kosher salt
Directions
  1. Snap off thick spinach stems from 2 bunches of mature spinach; leave fine stems intact. Wash spinach thoroughly. Dry none too thoroughly.
  2. Heap into a big pot along with 1 clove garlic. Cover, set over medium-high heat.
  3. When steam starts escaping the pot, turn off heat and let rest a few minutes. Peek: Spinach should be intensely green and wilted.
  4. Fish out garlic and mash spinach with a fork. Reserve the garlic.
  5. Dump spinach into a colander and press firmly to release liquid. Spinach will be reduced to a damp green puck.
  6. Set puck on a cutting board and chop tic-tac-toe style – two or three times in each direction, no more.
  7. In a medium saucepan, melt 2 tablespoons butter over medium heat. Add 2 tablespoons flour and whisk until foamy, about 2 minutes.
  8. Slowly pour in 1 cup milk, whisking constantly. When all milk has been added, cook this white sauce until it thickens, about 5 minutes.
  9. Season with the mashed garlic, several good grates of nutmeg, some pepper and salt. Stir in spinach. There you go.
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