Creamed Spinach Recipe

Wilt spinach

Bring a large pot of salted water to a brisk simmer. Add the spinach in batches, blanching each batch for 30–45 seconds until wilted. Using a slotted spoon or tongs transfer wilted spinach to a large bowl of ice water to stop cooking. When cool, drain thoroughly in a colander and press out as much water as possible with the back of a spoon or squeeze handfuls in a clean kitchen towel. Roughly chop and set aside.

Sweat aromatics and deglaze

In a wide sauté pan over medium heat, add 1 tbs butter and 1 tbs olive oil. When the butter melts and begins to shimmer, add the minced shallot and sauté gently 2–3 minutes until translucent (do not brown). Add the minced garlic and cook 30–45 seconds until fragrant. Pour in the white wine and increase heat slightly to bring to a simmer; reduce until about half the volume remains (3–4 minutes). Stir in the nutmeg, 1/2 tsp kosher salt (reserve remaining for seasoning later) and 1/2 tsp pepper.

Add the drained, chopped spinach to the pan and toss into the wine-shallot mixture to combine. Cook 1–2 minutes to warm through and allow flavors to marry. Remove from heat and set aside while you make the Mornay.

Make roux

In a medium saucepan over medium heat melt 3 tbs butter. Sprinkle in the 3 tbs flour and whisk constantly for 1–2 minutes until the mixture is bubbly and the raw flour smell has cooked out, but not browned.

Add milk to form béchamel

Gradually add the warmed milk in a thin stream while whisking constantly to avoid lumps. Continue whisking and bring the mixture to a gentle simmer; cook for 3–5 minutes until slightly thickened to coat the back of a spoon.

Finish Mornay

Lower heat to low. Remove from direct heat and whisk in the grated Gruyère and Parmesan a handful at a time until fully melted and smooth. Whisk in the Dijon mustard, 1/2 tsp salt and the 1/4 tsp white/black pepper. Taste and adjust seasoning. If sauce is too thick, whisk in 1–2 tbs warm milk to loosen to a pourable cream consistency.

Fold the Mornay into the warmed spinach mixture in the sauté pan (or combine both in a clean pan) and stir until evenly coated and creamy. Return to low heat just to warm through for 1–2 minutes; do not boil once cheese is added. Taste and adjust salt/pepper and add lemon juice (1 tbs) to brighten.

Crisp bacon

While the sauce and spinach are finishing, heat a medium skillet over medium heat and add the bacon lardons and 1 tsp neutral oil if needed. Cook, stirring occasionally, until the lardons are crisp and browned at the edges, about 6–8 minutes. Transfer to a paper towel–lined plate to drain. Reserve 1–2 tbs of bacon fat if desired for additional flavor; otherwise discard excess.

Scatter most of the crisped lardons into the creamed spinach and reserve some for garnish on top.

Stir the reserved bacon fat (or 1 tbs butter) into the creamed spinach for additional silkiness if desired. Adjust final seasoning with salt and pepper. Transfer to a warmed serving dish, sprinkle the reserved bacon lardons over the top and finish with the optional extra grated Parmesan.

Serve immediately as a side to steak, roasted chicken, or fish. Leftovers can be cooled, refrigerated in an airtight container for up to 3 days and gently reheated on the stovetop with a splash of milk to loosen.