Easy Creamed Spinach Recipe

How to make it

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• Wash your spinach well but no need to spin or pat it dry.
• Place spinach in a large pot over high heat.
• Cook, covered, with just the water clinging to leaves, stirring occasionally, until wilted, about 2 to 4 minutes for baby spinach and 4 to 6 minutes for regular spinach.
• Press or squeeze out the excess liquid any number of ways, either by wringing it out in cheesecloth (my favorite method), putting it in a mesh strainer and pressing the moisture out with a spatula or large spoon or letting it cool long enough to grab small handfuls and squeezing them to remove as much water as possible.
• Coarsely chop the wrung-out spinach.
• Wipe out large pot so you can use it again.
• Heat milk or cream in a small saucepan over moderate heat, stirring, until warm.
• Keep warm.
• Meanwhile, cook onion and garlic, if using, in butter in your wiped-out large pot over moderately low heat, stirring occasionally, until softened, about six minutes.
• Whisk in flour and cook roux, whisking, about three minutes.
• Add warm milk or cream in a slow stream, whisking constantly to prevent lumps, and simmer, whisking, until thickened, three to four minutes.
• Stir in nutmeg, spinach, and salt and pepper to taste and cook, stirring, until heated through.
• Do ahead: Creamed spinach can be made one day ahead and chilled, covered then reheated over moderately low heat until hot. However, it really tastes best eaten immediately.