Classic Creamed Spinach

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4 Servings
Spinach
American-South
Saute Bake Advance Spinach Boil Nutmeg Shallots Garlic Milk Vegetables Side Dish American-South

2 pounds fresh nach, washed
2 tablespoons unsalted ter
2 llots, minced
2 cloves lic, minced
1 tablespoon -purpose flour
1/4 teaspoon meg, freshly grated
Pinch of enne pepper
3/4 cup whole k, warmed
Coarse t, to taste
Fresh ground ck pepper, to taste
2 tablespoons migiano-Reggiano cheese, freshly grated (optional)

Remove tough stems of spinach. Bring a large pot of salted water to boil. Add the spinach and cook for 2 minutes. Transfer to a colander and drain. Using the back of a large spoon, press spinach to release as much water as possible, then chop coarsely. Using a medium saute pan over medium heat, heat the butter. Saute shallots until softened, about 4 minutes. Add garlic and cook until fragrant, about 1 minute. Using a wooden spoon, add the flour and cook, stirring, 3 minutes. Slowly add warm milk and simmer, whisking, 3 to 4 minutes to thicken. Whisk in cheese (if using) and nutmeg, season with salt and pepper. Add spinach and cook, stirring, until heated through, about 2 minutes..


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