Creamed Spinach
This is a very basic creamed spinach recipe that can be used as a basis for several other variations of the same thing. I think it is important to learn the most basic style before adding more ingredients. This recipe gives an intense spinach flavor.
Servings 4 -6 portions
Ingredients
- 2 lbs washed spinach
- 2 tbsp butter
- 1/3 cup onions diced
- 1 1/2 to 2 cups Béchamel Sauce
Instructions
- 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.