I use a simple béchamel to make a cream sauce before adding the spinach directly into the sauce for a lighter version of creamed spinach. It’s a great accompaniment to fish, steak or roast chicken.

Spinach in Cream Sauce

Category

Category name

Serves

3 to 4

Ingredients

  • 1 tablespoon butter
  • 1 tablespoon all-purpose flour
  • ¾ cup whole milk
  • ½ teaspoon freshly ground black pepper
  • ½ teaspoon salt
  • ¼ cup heavy cream
  • 5 ounces baby spinach, about 6 cups
  • Pinch freshly ground nutmeg, optional

Method

  1. In a small saucepan, melt the butter over medium heat. Add the flour and cook, whisking, until the roux is foamy, about 30 seconds. Add the milk and bring to a boil, whisking, until it thickens and comes to a boil. Add the pepper and salt and continue cooking for 30 seconds. Add the cream and bring back to a boil. Add about 2 cups of the spinach, pressing it into the sauce until it is wilted. Repeat with the rest of the spinach before adding a little nutmeg. Bring to a boil and cook for 2 minutes.