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February 13, 2009

Grandma’s Creamed Spinach

My grandma's creamed spinach with a few updates… (almost as good as Peter Luger's).

Terrific with steak and truffled french fries…makes an excellent side dish.

Grandma's Creamed Spinach
3 pounds baby spinach, rinsed
1¼ cups whole milk
1 cup of heavy cream
1 small shallot, finely chopped
¼ cup unsalted butter
¼ cup flour
A grating of fresh nutmeg to taste
Sea salt and pepper to taste

Blanch spinach in boiling salted water just until wilted and drain; squeeze and chop.

Heat milk and cream in a medium saucepan until warm.

Sauté shallot in butter until caramelized, then add flour to make a roux.

Add the warm milk in a steady stream, whisking to prevent lumps. Cook until thickened, then add the spinach and stir in a bit of nutmeg, sea salt, and fresh pepper.

Remove from heat and either serve immediately or cool quickly and save for another day.

Laura Cabot is president of Laura Cabot Catering in Waldoboro.


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