Creamed Spinach

Name: Creamed Spinach
Yield: 2-4
Ingredients: 1 c milk; 1 tsp peppercorns; 2 bay leaves (dried); 4 cloves (whole); 2 tbsp butter (split); 2 tbsp flour; 1/2 tsp salt; 1/4 tsp white pepper; 1/4 tsp nutmeg ((this is the essential ingredient, don’t skip it)); 2 tbsp half-and-half; 1 onion (medium, diced); 1 bag baby spinich

Published January 14, 2016 | By admin

Servings	2-4
Cook Time	30

Submitted by: Carrie Morris Lot # 2451

Ingredients

1 c milk
1 tsp peppercorns
2 bay leaves dried
4 cloves whole
2 tbsp butter split
2 tbsp flour
1/2 tsp salt
1/4 tsp white pepper
1/4 tsp nutmeg (this is the essential ingredient, don’t skip it)
2 tbsp half-and-half
1 onion medium, diced
1 bag baby spinich

Servings:

Units:

Submitted by: Carrie Morris Lot # 2451

Ingredients

1 c milk
1 tsp peppercorns
2 bay leaves dried
4 cloves whole
2 tbsp butter split
2 tbsp flour
1/2 tsp salt
1/4 tsp white pepper
1/4 tsp nutmeg (this is the essential ingredient, don’t skip it)
2 tbsp half-and-half
1 onion medium, diced
1 bag baby spinich

Servings:

Units:

Servings	2-4
Cook Time	30

Instructions

To make flavored milk: Combine milk, peppercorns, bay leaves and cloves in small saucepan. Warm over medium heat until hot but not boiling. Remove from heat, cover, and let sit for 20 minutes. Strain into small bowl or measuring cup, set aside. Discard solids.
To make béchamel sauce: Melt 1 tbsp butter in a saucepan over medium heat. Whisk in flour; cook for 1 minute, whisking constantly. Gradually whisk in milk mixture. Whisk another 3 minutes until sauce thickens. Stir in salt, white pepper, nutmeg, and half-and-half. Set aside, covered.
To finish the dish: Heat remaining butter and a splash of olive oil in a large skillet over medium heat. Add onion, saute until tender, about 5 minutes. Add 1/2 bag of spinach; cover skillet momentarily until leaves wilt. Add the other half bag. Turn with tongs until all leaves are wilted. Pour sauce over spinach, stir to combine. Serve.