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Prep time
25 minutes
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Cook time
20 minutes
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Serves
2
Author Notes
This is a riff on Julia Child's creamed spinach. It will soon become your go-to side!
A couple notes:
1) Make sure you add the flour slowly and wait for it to dissolve. You do not want chunks of flour in your spinach!
2) 10 ounces of spinach serves only two (or one hungry person). Definitely double/triple/quadruple for more eaters. —Abigail Rasminsky
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Ingredients
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10 ounces
washed spinach
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2 tablespoons
to 3 tablespoons unsalted butter (or more)
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2 tablespoons
to 3 tablespoons all-purpose flour
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1/4 teaspoon
freshly grated nutmeg
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1/2
Knorr stock cube
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1 cup
water
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Kosher salt, to taste
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Freshly ground black pepper, to taste
Directions
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Put a pot of water to boil with salt. Wash spinach. Put spinach in boiling water and cook for 3 minutes at a slow boil.
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Drain spinach and run cold water over spinach to stop it from cooking. A handful at a time, squeeze the spinach to get the water out. Chop. (You can now store, refrigerate and continue whenever.)
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In a pot on medium heat, melt 2-3 tablespoons of butter, then put spinach in and stir. Cover for a minute or two.
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Add 2-3 tablespoons of flour and stir until the white dissolves. Really make sure white dissolves!
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Add a little salt and pepper and grate nutmeg for 9 seconds. Stir. Add 1/2 Knorr stock cube (chicken or beef preferably) and continue to stir while gradually adding 1 cup of water. Be sure the stock dissolves completely!
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Correct seasoning. At the end you could add another 2-3 tablespoons of butter.
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Take off heat. It’s really important not to cook it too long, either while you’re preparing it or when you heat it up to serve later! You just want it gently heated. Overcooking is what kills it.
Abigail Rasminsky has written for the New York Times, the Washington Post, O: The Oprah Magazine, The Cut, Epicurious and Dance Magazine, among other publications.
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