There are few recipes in my family cookbook as traditional as those creamed spinach. Simple enough to say enough, but resultonas, delicious and always celebrated when they arrive at the table. They are quite a triumph, especially when they are baked au gratin and they come out looking like you can see in the cover photo.
my version is very simple and basic, inherited from my mother (whom cooking flourishes have never taken well). She is my favorite, because she allows the spinach to shine on its own without the need for additives. However, there are those who add poached onion, ham cubes, chopped prawns, nuts, etc.
I explain how do i prepare themthen you decide if you want to give this dish more rock’n’roll from what you already have. Take a look in your fridge and freezer, you probably have all the ingredients and can get going right now. You’ll have the first course of today’s lunch ready in no time.
Place the frozen spinach in a small saucepan, add a little water (enough to cover the base), cover and cook over medium heat for 10 minutes. Turn off the heat and let them finish cooking with the residual heat.
Meanwhile we prepare the bechamel sauce. To do this, heat the butter in a pan and, when it is melted, add the flour. Stir to form a roux and let lightly roastedover medium heat, for a couple of minutes.
Next we add the milk, little by little, while we stir with some rods to prevent lumps from forming. Cook for 10 minutes and, halfway through, season to taste with salt, nutmeg and ground white pepper.
Drain the spinach well remove the water that they release with cooking and chop them (optional). In the same saucepan, heat a bottom of olive oil and brown the garlic clove, previously peeled. Add the spinach and sauté for a couple of minutes.
Discard the garlic clove, add the bechamel sauce, stir and adjust the salt level if necessary. Transfer the mixture to a baking dish and sprinkle with the grated cheese. we gratin for about 3-4 minutes or until the surface is browned. We serve immediately.
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With what to accompany the spinach to the cream
To accompany the recipe creamed spinach, which we can serve as a starter, I propose a traditional potato omelette with onion. This is a very common menu at home, suitable for vegetarians, which I am sure you will also like in yours.
In DAP | Greek salad with spinach, cheese, oranges and pistachios
In DAP | Salmon with spinach cream, wrapped in puff pastry
