Creamy Spinach

By KateSmith • January 19, 2012 • 0 Comments

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Creamy Spinach — 1 of 2 Photo by KateSmith

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Author Notes: I adore creamed spinach as a classic steakhouse dish, but I wanted a version I could make quickly at home. I also decided to add a little gruyere, because let's face it, everything is better with cheese. This is quick, easy, and a perfect side to just about anything. It is great next to an amazing steak, or even smeared on top of a baked potato for a easy vegetarian meal. Enjoy! - KateSmith

Makes 4 side portions

2 tablespoons butter
1 shallot-chopped
1 tablespoon flour
dashes nutmeg
1 cup whole milk
10 ounces box frozen spinach-thawed and drained well
2 ounces gruyere-shredded
Salt and Pepper to taste

Melt butter in a pan over medium heat and add shallot. Sautee shallot for about 5 minutes. Meanwhile, heat 1 cup of milk. Add flour to shallot s and stir. Cook for an additional minute. Slowly stir hot milk into the pan with the shallots and stir until combined. Continue cooking for a few minutes and the bechamel sauce will begin to thicken.
Add spinach to bechamel and stir to combine. Add nutmeg, salt and pepper to taste. Lower the heat to low and fold in the grated cheese a little at a time. Cook for about 5 more minutes and enjoy!