Tonight I prepared a Valentine”s Day dinner featuring prime rib with au jus and horseradish, baked potato with butter, sour cream and scallions, and creamed spinach. The star of the show was the creamed spinach! Imagine that. While shopping for ingredients today I found huge bunches of fresh spinach on sale. I bought two, one for us and one for the baby emus. They are enjoying theirs raw while I chose to make a creamed spinach. Here’s what I did.
1 large bunch of spinach, washed and stems trimmed
3 cloves garlic, pressed
3 TBS butter
1 teaspoon salt
1 teaspoon freshly ground pepper
1 heaping TBS flour
3/4 cup heavy cream
Pinch of freshly grated nutmeg
3/4 cup grated Gouda cheese
Steam the spinach until wilted but still vibrant green with a little crunch left. Drain well and place in the bottom of a 2 quart casserole dish. For the sauce, melt the butter over medium heat adding the garlic, cooking but not browning it. Add the salt, pepper and flour whisking continuously. You are making a roux to thicken the cream sauce. Cook the roux for two to three minutes to remove the flour taste then slowly add the cream, stirring constantly. When the sauce is thick and creamy add the grated cheese and nutmeg. If the sauce is too thick add a little more cream or milk to thin it. Pour the sauce over the spinach. Bake in a 350 degree oven for 20 minutes. Broil for an additional two minutes or so to brown the cheese topping. Watch it carefully to prevent burning. Allow dish to cool slightly before serving.