Creamed Spinach

1. 1

   Melt the butter in a saucepan over medium heat.

2. 2

   Whisk in the flour until smooth; cook, stirring, until the mixture lightens, about 1 minute.

3. 3

   Remove from the heat; whisk in the milk, 2 teaspoons salt and the nutmeg.

4. 4

   Return to medium heat and bring to a boil, whisking.

5. 5

   Remove from the heat again; stir to cool slightly.

6. 6

   Heat a deep skillet over medium heat.

7. 7

   Add the spinach and 1 teaspoon salt; cover and cook about 3 minutes.

8. 8

   Toss with tongs, then continue to wilt, uncovered, about 2 more minutes.

9. 9

   Drain and cool slightly, then squeeze the spinach until dry.

10. 10

    Coarsely chop.

11. 11

    Gently reheat the sauce, then whisk in the whole egg and yolks; cook, stirring, until the sauce thickens.

12. 12

    Stir in the spinach; heat through.

13. 13

    Season with salt and pepper.

14. 14

    Photograph by Tina Rupp

* Per serving · 4 servings · Values may vary.

No additional tips available.