The Food Lab's Creamed Spinach
The bare bones of this creamed spinach recipe are pretty straightforward and classic: The spinach is cooked low and slow to gradually concentrate its juices.
Ingredients
- 2 pounds fresh spinach leaves, washed and dried
- 4 tablespoons unsalted butter
- 1/4 cup finely minced shallot
- 2 cloves garlic, minced
- 1/4 teaspoon freshly grated nutmeg
- 2 tablespoons all-purpose flour
- 1 cup whole milk or half-and-half
- Kosher salt and freshly ground black pepper
- 2 ounces cream cheese, cut into small cubes
- 2 ounces grated Parmesan cheese
Directions
Melt the butter in a Dutch oven or large saucepan over medium-high heat. Add the shallots and garlic and cook, stirring, until softened, about 2 minutes. Add the spinach in four batches, turning each batch with tongs or a rubber spatula and allowing it to wilt before adding the next.