Creamed Spinach With White Sauce Recipe

Cooking Directions

• STEP 1.Start by washing the spinach leaves thoroughly and removing any tough stems.
• STEP 2.In a large pot, bring water to a boil and blanch the spinach for 1-2 minutes until wilted.
• STEP 3.Drain the spinach and squeeze out any excess water. Chop the spinach into smaller pieces.
• STEP 4.In a separate saucepan, melt butter over medium heat. Add flour and cook for 1-2 minutes, stirring constantly.
• STEP 5.Gradually whisk in milk, ensuring there are no lumps. Cook until the sauce thickens.
• STEP 6.Season the white sauce with salt, pepper, and nutmeg to taste.
• STEP 7.Add the chopped spinach to the white sauce and stir until well combined.
• STEP 8.Cook for an additional 2-3 minutes until the spinach is heated through.
• STEP 9.Serve the creamed spinach hot, garnished with grated Parmesan cheese.
• STEP 10.Store any leftovers in an airtight container in the refrigerator for up to 3 days.

Cooking Tips

• To save time, you can use frozen spinach instead of fresh. Just thaw and drain it before adding it to the white sauce.
• For a richer flavor, you can add a splash of heavy cream to the white sauce.
• If you prefer a smoother texture, you can blend the cooked spinach and white sauce together using an immersion blender or a regular blender.

Storage and Serving

• Creamed spinach is best served hot as a side dish with roasted meats or as a vegetarian main course.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
• Reheat the creamed spinach in a saucepan over low heat, stirring occasionally, until heated through.