Description
Ina Garten, also known as the Barefoot Contessa, is renowned for her delicious and straightforward recipes. Her creamed spinach is a creamy, cheesy, and velvety dish that makes even the most spinach-averse person fall in love with leafy greens.
Ingredients
Scale
- 2 pounds fresh spinach, washed and trimmed
- 1 cup heavy cream
- 1/4 cup grated Parmesan cheese
- 1/4 cup grated Gruyere cheese
- 1/2 cup finely chopped onion
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 1/4 teaspoon ground nutmeg
- Salt and pepper to taste
Instructions
- Prep the Spinach: Blanch the spinach in boiling water for 1-2 minutes, then immediately transfer it to an ice bath. Drain well and chop.
- Cook the Onions: In a large pan, melt butter and sauté the onions until soft and translucent.
- Make the Roux: Add flour to the pan and cook for 2-3 minutes, stirring constantly.
- Add Cream: Slowly whisk in the heavy cream and cook until the mixture thickens.
- Incorporate Spinach: Stir in the chopped spinach, nutmeg, salt, and pepper.
- Add Cheese: Mix in the Parmesan and Gruyere cheese until melted and well combined.
- Simmer: Allow the mixture to simmer for a few minutes to let the flavors meld together.