Newspaper article Pittsburgh Post-Gazette (Pittsburgh, PA)

Creamed Spinach

Newspaper article Pittsburgh Post-Gazette (Pittsburgh, PA)

Creamed Spinach

Article excerpt

Make sauce and spinach a day ahead. Cover and refrigerate, then reheat together on the stovetop to serve. The sauce will thicken more on refrigeration. Add a little more cream or milk to the finished dish if you want creamier spinach.

For sauce

3 tablespoons unsalted butter

1 cup chopped sweet onion

2 garlic cloves, minced

Kosher salt and freshly ground pepper

3 tablespoons all-purpose flour

1 cup heavy cream

cup whole milk

Fresh nutmeg

For spinach

3 tablespoons olive oil

2 pounds spinach

For the sauce: In heavy medium saucepan, melt butter over medium heat. Add onion, garlic and a pinch of salt and cook, stirring often, until tender, about 5 minutes. Stir in flour and cook, stirring, 1 minute to cook out the raw taste.

Pour in cream and milk; bring to simmer, whisking. …

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