We have two adorable kittens. (OK, I guess they’re officially cats because they’re a year old, but I still think of them as my baby kittens.)
One of the cats is good and one is bad. One of them is mine and one of them is my husband’s. Can you guess which is which?
The best part about having two cats rather than one is that they are sisters and are incredibly affectionate with each other. Even though I love my good kitty more than my husband’s naughty one, it just fits having both of them.
Sometimes it’s genius to combine good and bad (a.k.a. in food-speak to combine “healthy” and “unhealthy”). Creamed spinach is one of those combinations. Obviously spinach is healthy and desirable, but what’s up with the delicious creamed part? Probably not so healthy.
Here’s my adapted version of creamed spinach. It’s not as unhealthy as you might guess—in fact, there’s no actual cream in this recipe (just whole milk). The onion, shallot, and garlic add some subtle flavor that take this up a notch.
Because spinach shrinks so much when cooked, don’t expect this to feed a crowd of people; plan on it feeding about two.
Wilt spinach in batches and cook until tender.
Heat milk just until it simmers.
Get your chopped onion, shallot, and garlic ready. Then add it to the pan with the melted butter.
Whisk in your flour.
Gradually pour in the heated milk and cook until thick and creamy.
Stir in the spinach and cook just until heated through.
Top with salt and pepper.
Makes 2 servings
1 nine-ounce bag fresh spinach
1 cup whole milk
1 tablespoon unsalted butter
1 shallot, minced
1 clove garlic, minced
1 tablespoon onion, finely chopped
1 tablespoon flour
salt and pepper (optional to top individual portions)
In a large pot, bring 1 cup of water to a boil over medium-high heat. In about 4 batches, add the spinach and cover, letting each batch wilt before adding the next batch. Cook until the spinach is tender, about 5 minutes total. Drain the spinach and rinse briefly under cold running water. Gently squeeze some of the excess water out and set aside.
In a small saucepan over medium heat, heat the milk just until it simmers. Remove from heat and set aside.
In the same pot used to cook the spinach, melt the butter over medium heat. Add the shallot, garlic, and onion to the butter and cook for about 2 minutes. Whisk in the flour, and reduce the heat to medium-low. Gradually add the heated milk to the flour mixture, and whisk to combine. Raise the heat to medium and whisk constantly until the mixture boils. Reduce the heat to medium-low and simmer until the mixture thickens, about 5 minutes. Add the drained spinach to the creamy mixture and stir until heated through, about 2 minutes.
Serve immediately, and top individual portions with salt and pepper to taste.
Adapted from Comfort Food