Creamed Spinach

Foundations Referenced

• → Béchamel

Ingredients

• 2 lbs fresh spinach (or 20 oz frozen, thawed and squeezed very dry)
• 2 tbsp butter
• 1 shallot, minced
• 1 garlic clove, minced
• 1 cup béchamel (→ foundation) or 3/4 cup heavy cream
• Pinch of nutmeg
• Salt, pepper

Method

1. Wilt fresh spinach in batches in a dry pan (30 sec per batch). Squeeze out all water — this is critical.
2. Roughly chop. Sauté shallot in butter 2 min. Add garlic, 30 sec.
3. Add béchamel or cream, simmer 2 min. Add spinach and nutmeg. Stir until heated through. Season.

What You're Practicing

• Wilting and squeezing greens — wet spinach = watery dish
• Béchamel as a binding sauce (same mother sauce from Ch.02 gratin and Ch.05 soufflé)