Margaux's Creamed Spinach Submitted by CLARE CASEY Ingredients 2 lbs baby spinach (more, if you have a cat) 1 3/4 cups heavy cream or whole milk (or a mix of both) 1 small onion, finely chopped 1 garlic clove, minced 3 tbsp unsalted butter 3 tbsp all-purpose flour Pinch of nutmeg From Chef Clare: My cat Margaux loved raw, leafy greens. Whenever I'd cook this dish, she'd hover in the kitchen yowling, "Must pay toll! Must pay toll!" until I gave her a handful of spinach. I learned quickly to buy extra spinach, or else I'd end up with Cream of Spinach.
Little City, Big Flavor
Instructions 1. Place spinach in a big pot on high heat. Cover and cook until wilted (2-4 minutes). 2. Press or squeeze out any excess liquid. I recommend using a tea-towel or cheese cloth. You can also use a fine mesh strainer and press the moisture out with a spoon. 3. Chop up the wrung-out spinach. 4. In a small saucepan, heat the cream / milk on medium, stirring occasionally. 5. Meanwhile, in the pot you blanched the spinach in, cook the onion, garlic, and butter on medium low heat, about 5-6 minutes, stirring occasionally. 6. Whisk in flour - now you got a roux going - for about 3 minutes. 7. Add your warmed cream/milk in a slow stream, whisking constantly (because lumps are bad), and simmer while whisking until thick, 3 or 4 minutes. 8. Stir in nutmeg (trust me on this), spinach, and salt/pepper to taste. Cook until heated through. 9. Eat immediately! Make it a meal by adding a poached egg on top.
32
