Classic Creamed Spinach
- Total Time
Nobody will believe this recipe is actually good for you. Serve it with a T-bone steak and roasted potatoes for a steakhouse-worthy meal.
chopped frozen spinach32 oz, two 16 oz bags
regular butter2 Tbsp
uncooked onion(s)1 cup(s), diced into bite-size pieces
kosher salt1 tsp
all-purpose flour2 Tbsp
ground nutmeg⅛ tsp, or to taste
cayenne pepper⅛ tsp, or to taste
low-fat evaporated milk12 oz
table salt⅛ tsp, or to taste
black pepper⅛ tsp, freshly ground, or to taste
- Place one bag of frozen spinach in a covered glass container. Microwave on high for 8 minutes; spoon into a colander in the sink to drain. Repeat with second bag of spinach and add to same colander; use a large serving spoon to press excess water out of spinach. Place drained spinach in a serving bowl; cover to keep warm.
- Meanwhile, melt butter in a medium saucepan over medium-low heat; stir in onion and kosher salt. Cook onion, stirring frequently, until soft and translucent, about 10 minutes. Add flour, nutmeg and cayenne; stir to combine. Slowly whisk in evaporated milk; cook, whisking constantly, until thick and bubbling, about 5 to 7 minutes. Pour sauce into a blender or food processor (or use an immersion blender in the pot); blend sauce until smooth.
- Pour sauce over spinach and toss to combine; season with salt and black pepper. Yields about 3/4 cup per serving.