Kuchnia

Creamed Spinach

Ingredients:
• 1 ¾ cups heavy cream or whole milk
• Pinch of freshly grated nutmeg
• 6 tablespoons olive oil, divided
• 3 cloves garlic, chopped
• 2 pounds baby spinach or 2 1/2 pounds fresh spinach, tough stems discarded
• 4 tablespoons unsalted butter
• 1 large shallot, finely chopped
• 4 tablespoons all-purpose flour
• Coarse salt and freshly ground pepper

Directions:
In a saucepan heat heavy cream and nutmeg over medium-low heat stirring occasionally.
In a large skillet, heat 2-3 tablespoons olive oil over medium-high heat. Cook the garlic until fragrant, about 30 second. Add the spinach and cook, stirring occasionally, until wilted, about 2 to 4 minutes for baby spinach and 4 to 6 minutes for regular spinach.
Remove spinach from heat and squeeze out all excess liquid either by wringing it out in a clean kitchen towel, placing it in a mesh strainer and pressing the moisture out with a large spoon, or by squeezing small handfuls to remove as much water as possible. Coarsely chop the wrung-out spinach.
Meanwhile, wipe out pot used for cooking spinach and add remaining olive oil and butter and cook over medium-low heat until melted. Add shallot with a pinch of salt and cook, stirring occasionally, until softened, about 6 minutes. Whisk in flour and cook, whisking, about three minutes. Add the cream in a slow stream, whisking constantly to prevent lumps, and simmer, until thickened, 3 to 4 minutes.
Stir in spinach; season with salt and pepper. Cook, stirring, until heated through.

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