30A Guide > Archives > 2008 > November > Creamed Parmesan Spinach

Creamed Parmesan Spinach

If you know people who claim to not like spinach, this rich and creamy side dish with Parmesan cheese and a hint of nutmeg may change their mind.

spinach
  • 2 pounds of baby spinach
  • 2 tablespoons unsalted butter
  • 2 tablespoons unbleached all-purpose flour
  • 1½ cups whole or low-fat milk
  • ½ cup heavy (whipping) cream
  • ¼ cup freshly grated Parmesan cheese
  • ¼ teaspoon freshly ground nutmeg
  • Coarse (kosher) salt and freshly ground black pepper

Steam the spinach in a steamer basket over boiling water until it wilts, about 1 minute. Transfer the spinach to a colander to drain. Wrap the spinach in a clean dishcloth or paper towels and squeeze out any remaining water.

Melt the butter in a large skillet over medium-low heat. Add the flour and cook for 2 minutes, whisking constantly. Add the milk and the cream in a steady stream, continuing to whisk, and cook until the cream thickens, about 2 minutes.

Add the spinach to the cream sauce and stir to combine. Add the Parmesan cheese, nutmeg, stir to combine, and cook until the spinach is heated through, about 1 minute. Season the spinach with salt and pepper to taste and serve hot.

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