Creamed Spinach

Ingredients

FOR THE SPINACH

FOR THE BÉCHAMEL

FOR THE SAUCE

FOR THE FINISH

Steps

1. Step 1

   Heat a large pot of salted water to a rolling boil. Blanch the baby and mature spinach together for 60 seconds, then transfer immediately to an ice bath to stop the cooking. Drain, wrap in a clean towel, and wring out all excess moisture. Roughly chop the spinach and set aside.

   • 170gbaby spinach

2. Step 2

   In a small saucepan, melt unsalted butter over medium heat. Whisk in 2 Tbsp. all‑purpose flour and cook, stirring, for 90 seconds until the mixture turns a pale blonde. Gradually whisk in hot whole milk, then season with half the kosher salt, half the white pepper, and half the nutmeg. Simmer 3–4 minutes until thickened. Set the béchamel aside.

   • 2 tbspunsalted butter, for roux
   • 2 tbspall-purpose flour
   • 120 mlwhole milk, hot
   • 1 tspkosher salt
   • ⅓ tspwhite pepper
   • ⅓ tspfreshly grated nutmeg

3. Step 3

   In a wide skillet over medium heat, melt unsalted butter. Add the minced shallots and a pinch of salt, sweating for 3–4 minutes until soft and translucent. Stir in the minced garlic and cook for 1 minute, being careful not to brown it.

   • 1 tbspunsalted butter, for shallots
   • 2 clovesshallots, minced
   • 1 tspkosher salt
   • 2 clovesgarlic cloves, minced

4. Step 4

   Deglaze the skillet with dry sherry, scraping up any browned bits. Reduce the liquid until it almost evaporates, about 1 minute.

   • 2 tbspdry sherry

5. Step 5

   Add heavy cream to the skillet and bring to a gentle simmer. Stir in the prepared béchamel, whisking to combine. Taste and adjust seasoning with the remaining kosher salt, white pepper, and nutmeg.

   • 120 mlheavy cream
   • 1 tspkosher salt
   • ⅓ tspwhite pepper
   • ⅓ tspfreshly grated nutmeg

6. Step 6

   Fold in the chopped spinach, cooking over medium‑high heat for 2–3 minutes until the greens are fully incorporated and the sauce thickens to a glossy consistency.

   • 170gbaby spinach

7. Step 7

   Remove the skillet from heat and stir in the finely grated Parmesan. Finish the sauce by swirling in cold unsalted butter for a silky shine. Give one final taste and adjust seasoning if needed.

   • 30gParmesan, finely grated
   • 1 tbspunsalted butter, cold, for finish

8. Step 8

   Serve the creamed spinach immediately while hot, spooning the glossy sauce over the greens. It pairs beautifully with steak, roast chicken, or a creamy risotto.

   • 170gbaby spinach