I use different varieties of creamed spinach, depending on the application. Some recipes utilize cream cheese, gouda, fontina, artichoke hearts, shrimp, crawfish or pine nuts. This recipe is the most basic of those mentioned, and uses a Béchamel sauce. The techniques to make the different styles of creamed spinach remain the same no matter what extras I might decide to add in.
- 2 lbs washed spinach
- 2 tbsp butter
- 1/3 cup onions diced
- 1 1/2 to 2 cups Béchamel Sauce
- Wash and pick through spinach leaves. Discard any that are old, yellow or otherwise damaged.
- Heat up 1/2 inch of water in the bottom of a large pot then add the spinach.
- Wilt the spinach by repeatedly turning over with a pair of tongs.
- Once the spinach is wilted, place it in a colander with cold water and ice cubes. (This helps the spinach to stay bright green and prevents it from becoming bitter.)
- After the spinach is wilted and cooled, squeeze out all of the excess moisture.
- Once the moisture is removed, chop it up to prevent long strips of spinach in the final dish.
- Melt the butter in a heavy sauté pan over medium-high heat.
- Add chopped shallots and cook for about 1 minute.
- Add the chopped spinach to the pan and turn over with a set of tongs to evenly coat with butter and onions.
- Add the Béchamel sauce and mix thoroughly with a set of tongs or spatula. Remove from heat and keep warm until ready to serve.