Food & Wine Thursdays: Creamed Spinach

It’s the holiday-times and there are holiday-times parties to go to and sometimes those holiday-times parties are of the potluck variety. Here’s a great side dish that’s very easy and very delicious to make. Yes, it’s delicious to make.

I make no pretense that this recipe is remotely unique, it’s just how I make creamed spinach and it’s regularly a hit. This recipe will serve 4-6 people as a hearty side dish, 8-10 people as a smaller side. It multiplies easily, just don’t burn the roux.

What you need: 2-16oz bags of frozen chopped spinach; 1 pint half & half; grated parmesan cheese; shallots; salt; pepper; nutmeg; butter; flour; 2 slices bacon (optional)

1. Heat a large sauce pan over medium heat.

2. Melt two tablespoons of butter.

3. Chop two pieces of bacon. Add to butter and render the bacon fat. If omitting the bacon, add one more tablespoon of butter.

4. Chop one shallot. Add to butter.

5. Slowly add three tablespoons of flour to the fat mixture to make a roux. Stir the mixture continuously as you sprinkle in the flour. Saute the flour and the butter until the mixture becomes golden brown.

6. Add the spinach. You can thaw the spinach first if you’d like, though I don’t think it makes much of a difference.

7. Add one pint of half & half. Reduce the heat to medium-low and let simmer, stirring periodically until the mixture begins to thicken.

8. Add salt, pepper and nutmeg to taste. I usually add about 1-2 teaspoons salt, 1 teaspoon nutmeg and 4-5 grinds of pepper. Stir.

9. Continue to let the spinach simmer, stirring until the desired consistency is reached.

10. Turn off heat. Add 1/4-1/3 cup of freshly grated parmesan cheese (or any hard nutty cheese like gruyere or pecorino) and stir until the cheese is incorporated throughout the spinach.

11. Eat it.

This dish reheats easily in the oven if you need to bring it to a party. You can also freeze it and reheat it if you want to make a big batch well in advance. I reheat small amounts under the broiler for a few minutes or larger quantities in a 300 degree oven for 20 or so minutes.

About David D.

I'm a wine professional. Like a real one who makes most of his living in wine and have for most of my adult life. I also write, but you can see that.
This entry was posted in Beer & Meat, Wine & Cheese and tagged , , , , . Bookmark the permalink.

1 Response to Food & Wine Thursdays: Creamed Spinach

  1. Pingback: Food & Wine Thursdays: Oven Roasted Red Potatoes | The Satellite Show

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