Creamed Spinach Recipe
Are you looking for a special Creamed Spinach recipe? It is always prepared with a focus on Vegetable. If it is an impressive Side Dish that you require, then this dish is the answer. There's no point pondering anymore, try out this Creamed Spinach right now!
Ingredients
2 pounds fresh spinach, trimmed
Salt
1 tablespoon butter
1 shallot, minced
2 teaspoons Pernod
2 teaspoons flour
2/3 cup half-and-half
Pinch freshly ground nutmeg
Freshly ground black pepper to taste
Directions
Wash spinach thoroughly, then put it, with washing water still clinging to its leaves, in a large pot over medium heat.
Sprinkle with salt and cook, stirring occasionally, until the spinach has wilted to one quarter of its volume, 3 to 5 minutes.
Drain the spinach in a colander and cool under cold running water.
Squeeze out the excess water and roughly chop.
Melt the butter in a skillet over medium-low heat, add the shallot and cook until soft, about 10 minutes.
Add the Pernod, then stir in the flour with a wooden spoon or a small whisk and cook 1 to 2 minutes to eliminate the raw flour taste.
Stir in the half-and-half and, when heated through, add the spinach and nutmeg.
Cook, stirring occasionally, until the creamed spinach is thick, about 3 minutes.
Season to taste with salt and pepper.
Sprinkle with salt and cook, stirring occasionally, until the spinach has wilted to one quarter of its volume, 3 to 5 minutes.
Drain the spinach in a colander and cool under cold running water.
Squeeze out the excess water and roughly chop.
Melt the butter in a skillet over medium-low heat, add the shallot and cook until soft, about 10 minutes.
Add the Pernod, then stir in the flour with a wooden spoon or a small whisk and cook 1 to 2 minutes to eliminate the raw flour taste.
Stir in the half-and-half and, when heated through, add the spinach and nutmeg.
Cook, stirring occasionally, until the creamed spinach is thick, about 3 minutes.
Season to taste with salt and pepper.
