This isn’t your father’s Steak House fatty side dish. (Not that there’s anything wrong with fatty side dishes.) Our version of creamed spinach goes a little heavier on the spinach, and less so on the cream. The secret is the shallow-steaming, which helps the spinach retain some of its natural sweetness.
- 1 pound spinach, tough stem ends trimmed, cut into ½-inch-wide ribbons and rinsed
- 1 tablespoon unsalted butter
- 2 scallions, thinly sliced
- 2 tablespoons all-purpose flour
- 1 ½ cups half-and-half
- ½ teaspoon salt
- Cook Time: 15m
Pile the spinach, with some of its water clinging to it, into a very large skillet or Dutch oven. The spinach will be high in the pan, but not to worry; it’ll shrink considerably as it cooks. Cover the pan and cook over medium heat-low heat until the spinach has wilted, about 5 minutes. Drain any liquid remaining in the pan.
Meanwhile, in a medium saucepan, melt the butter over medium heat. Add the scallions and cook, stirring frequently, until tender, about 2 minutes. Sprinkle in the flour and cook for 1 minute.
Gradually whisk in the half-and-half, add the salt, and cook, whisking constantly, until lightly thickened and smooth, about 3 minutes. There will be some texture because of the scallions, but it should not have lumps of flour. Stir in the spinach and cook for 3 minutes to blend the flavors.
This recipe can be found in our Beekman 1802 Heirloom Cookbook.