25 minutes
A rich and creamy spinach side dish flavored with a hint of nutmeg.
1. Spinach Prep
If using bulk spinach, discard tough stems and damaged leaves. Rinse well, shake off excess water (yield should be about 2 pounds or 16 cups cleaned). For bagged spinach, simply open and proceed to the next step.
2. Blanch Spinach
Boil a pot of water large enough to accommodate the spinach. Add spinach, cook for 2 minutes, drain, and then cool under cold running water. Squeeze the spinach in a colander to remove excess moisture.
3. Puree Spinach
Transfer the drained spinach to a food processor or blender. Puree until smooth, resulting in approximately 1 3/4 cups of spinach.
4. Make Roux
In a saucepan, melt the butter over medium heat. Stir in flour with a whisk to create a roux. Cook for 1 minute until golden.
5. Create Cream Sauce
Gradually whisk in milk, ensuring no lumps form. Season with nutmeg, salt, and pepper. Cook for about 5 minutes, stirring constantly until the sauce thickens.
6. Combine and Heat
Add the pureed spinach to the sauce. Stir until well combined and heated through.
Choose fresh, young spinach leaves for the best texture and flavor. They are more tender and sweeter than mature leaves. Avoid canned or frozen spinach for optimal freshness and taste.
Use freshly grated nutmeg sparingly to add a warm, nutty note without overpowering the dish.
Thoroughly wash spinach to remove grit and dry well to prevent a diluted sauce. Use a salad spinner or pat dry with a towel.
Use a roux for thickening the cream sauce to the right consistency, or a cornstarch slurry for a gluten-free option.
Blanch spinach briefly in boiling water and then shock in ice water to retain color and reduce liquid in the sauce. Squeeze out excess water after blanching.
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