Cook The Book: Classic Creamed Spinach

1. 1

   Put the milk in a saucepan with the onion, bay leaf, and black peppercorns. Bring to a boil, then decrease the heat to low and cook for ten minutes for the aromatics to do their stuff.

2. 2

   Discard the very toughest spinach stalks, then cook the leaves in a lidded pan with a film of water in the bottom. They should be tender in just a minute or two, maybe less. Drain and cool under cold running water, squeeze thoroughly but gently to remove most of the water, then chop finely.

3. 3

   Melt the butter in a heavy-bottomed nonstick saucepan, stir in the flour, and cook for a couple of minutes, stirring so that it doesn't burn. Whisk in the warm milk; you don't need the aromatics, they have done their work. When the sauce starts to thicken, decrease the heat to a low simmer and let it bubble gently for a good fifteen minutes. An occasional stir, taking care to get right in the corners, will prevent it burning.

4. 4

   Stir in the cream and chopped spinach, then finish with salt, pepper, and a fine grating of nutmeg.

* Per serving · 4 servings · Values may vary.

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