- 2½ C fresh spinach
- 4 T unsalted butter
- ¼ C yellow onion, finely chopped
- 1 clove garlic, finely chopped
- ¼ C all-purpose flour
- 1 C milk
- 1 C heavy cream
- ¼ t. nutmeg, freshly grated
- Pinch of cayenne pepper
- 2 T aged Gouda cheese, freshly grated
- Salt and freshly ground black pepper
Nothing can be said more about a plate of creamed spinach alongside a meat entrée; it is just the perfect companion. A little sprinkle of aged Gouda cheese goes all the way, adding sharp and nutty bites to the dish.
- Bring a large pot of salted water to a boil. Remove tough spinach stems. Add the spinach to the pot and cook for 2 minutes, just enough to blanch them. Transfer to a colander and drain. Squeeze the water out of spinach as much as possible, then chop coarsely.
- In a medium saucepan over medium heat, melt butter until foamy. Add onion and garlic. Cook until onions are translucent and tender, about 6 minutes. Whisk in flour, cook, stirring roux until it is brown in color, about 3 minutes. Slowly add milk and heavy cream, whisking to prevent lumps, and simmer until thickened. Stir in nutmeg, cayenne pepper, and cheese. Taste and adjust seasoning with salt and pepper if needed.
- Add the spinach to the cream sauce and mix well. Continue cooking over low heat, stirring until cream has been absorbed and the dish is thick and velvety. Remove from heat and serve.