Creamed Spinach
The convenience of frozen chopped spinach makes this wintry side dish ready to make when fresh spinach is not in season.
INGREDIENTS | SERVES 4 to 6
- 2 (10-ounce) packages frozen spinach, chopped
- ½ cup (1 stick) unsalted butter
- ½ cup flour
- 1 cup half-and-half
- Kosher salt and seasoned pepper to taste
- 2–4 tablespoons Romano cheese (optional)
Place frozen spinach in a large saucepan. Add 1 cup of water and bring to a boil. Cook until thawed. Drain in a colander (reserving ½ cup of the liquid) and set aside.
Melt butter in saucepan. Add flour to form a roux (a paste) and cook for about 3 or 4 minutes.
Slowly add half-and-half and stir until thickened. Add the spinach and heat through. If too thick, add some of the cooking liquid from the spinach.
Season to taste with salt and pepper. Add cheese if you like. Serve hot.
Cream of Spinach Soup
The easiest and quickest way to make cream of spinach soup is to use leftover creamed spinach. For rustic-style soup, simply warm the creamed spinach and add additional liquid (milk, cream, or chicken broth) to give it a soupy consistency. For a classic French-style soup, puree the spinach mixture, then add the liquid. A sprinkling of Parmigiano-Reggiano over the top is pretty and tasty, too.
