A classic steakhouse side dish comes home.
Creamed Spinach
Serves 4 as a 1/2-cup side dish
3 pounds baby spinach in bulk
Béchamel
3 tablespoons butter
2-3 cloves garlic, minced
3 shallots, minced
1 tablespoon flour
3/4 cup milk
1/4 cup heavy cream
1/4—1/2 teaspoon freshly grated nutmeg
Salt to taste, if desired
Freshly ground pepper to taste
1 cup Parmesan Reggiano, grated using a microplane
Rinse the baby spinach leaves thoroughly and shake off excess water. There should be about 2 pounds cleaned weight, or 16 cups.
Put the spinach in a pyrex dish, cover with cling wrap, and microwave it for a few minutes until wilted but still bright green. Easy, fast, and clean. Empty the spinach into a deep colander and press to extract most of the water.
Chop coarsely. There should be about 2 cups.
Melt the butter in a saucepan and sauté the garlic and shallots. Add the flour, stirring with a wire whisk. Add the milk, stirring rapidly with the whisk. Add nutmeg, salt and pepper to taste. Cook, stirring, about 5 minutes. Add the Parmesan. Stir, and add the spinach. Stir to blend. Heat and serve.