Creamed Spinach Recipe

Creamed Spinach Directions

1. 1

   Prepare the Spinach

   Wash the fresh spinach thoroughly. In a large pot, bring water to a boil and add a pinch of salt. Blanch the spinach for 1-2 minutes until wilted. Drain and immediately transfer to an ice bath to stop the cooking. Once cool, drain again and chop coarsely.

2. 2

   Make the Béchamel Sauce

   In a saucepan, melt the butter over medium heat. Once melted, add the flour and whisk continuously for about 2 minutes until it forms a roux. Gradually add the milk while whisking to avoid lumps. Continue to cook until the sauce thickens, about 5-7 minutes. Remove from heat and stir in the grated pecorino cheese until melted and smooth.

3. 3

   Prepare the Crispy Shallots

   Thinly slice the shallots. In a small skillet, heat olive oil over medium heat. Add the sliced shallots and cook until golden brown and crispy, stirring frequently. Remove from heat and drain on paper towels.

4. 4

   Combine Ingredients

   In a large mixing bowl, combine the chopped spinach with the béchamel sauce. Season with salt and black pepper to taste. Mix well to ensure the spinach is coated evenly.

5. 5

   Serve

   Transfer the creamed spinach to a serving dish and top with crispy shallots. Enjoy warm as a side dish!