Creamed Spinach

Squeezing every bit of water out of the cooked spinach before it goes into the sauce is the one step that prevents a watery, broken dish.

Instructions

1. 1

   If using fresh spinach: working in batches, wilt the spinach in a large pot over medium heat with just the water clinging to the leaves from washing, 2–3 minutes per batch. Transfer to a colander to cool.

2. 2

   Once cool enough to handle, squeeze the spinach firmly by handfuls (or wrap in a clean kitchen towel and twist) to remove as much liquid as possible. This step matters enormously — spinach holds a shocking amount of water, and skipping it waters down the entire sauce. Roughly chop the squeezed spinach.

3. 3

   In a large skillet, melt the butter over medium heat. Add the onion and cook until softened, 4–5 minutes.

4. 4

   Add the garlic and cook 1 minute until fragrant.

5. 5

   Sprinkle the flour over the onion and garlic and cook, stirring constantly, for 1–2 minutes to eliminate the raw flour taste.

6. 6

   Gradually whisk in the warm milk, followed by the heavy cream, whisking constantly to prevent lumps.

7. 7

   Simmer, stirring frequently, until the sauce thickens enough to coat the back of a spoon, 3–4 minutes.

8. 8

   Stir in the nutmeg and Parmesan until the cheese melts smoothly into the sauce.

9. 9

   Fold in the well-drained, chopped spinach and stir until evenly coated and heated through, 2–3 minutes.

10. 10

    Season with salt and pepper to taste and serve hot.