-
1
To prepare the shallots: Fill a deep saucepan with about 2 inches of vegetable oil.
-
2
Heat over medium heat until a deep-fat thermometer reads 360 degrees.
-
3
(Alternatively, use an electric deep-fat fryer).
-
4
Toss the shallots with the flour in a large bowl, to coat.
-
5
Transfer to a strainer and shake to remove the excess flour.
-
6
Add the shallots to the hot oil and cook until golden brown, about 2 minutes.
-
7
Remove the shallots with a slotted spoon, drain on paper towels, and sprinkle with salt and pepper.
-
8
Wash the spinach in several changes of cold water.
-
9
Drain in a colander and pile into a large non-reactive pot.
-
10
Place the pot over medium heat and cook, stirring, until just wilted, about 3 minutes.
-
11
(The spinach will steam and cook in the water clinging to its leaves.)
-
12
Drain and rinse under cold running water.
-
13
Use your hands to squeeze out the water.
-
14
Transfer to a work surface and coarsely chop.
-
15
Melt the butter in a small saucepan over medium heat.
-
16
Add the flour and cook, stirring, for 2 minutes.
-
17
Pour in the milk, whisking constantly, and increase the heat to medium-high.
-
18
Bring to a simmer, stirring often, and cook until thick and smooth, 3 to 5 minutes.
-
19
Season with nutmeg, salt, and pepper.
-
20
Stir in the spinach just before serving and warm through under low heat, about 3 minutes.
-
21
Serve the spinach hot, garnished with the fried shallots.
-
22
Note: When I was making creamed spinach on the show, a fellow named John from Brooklyn called in to tell me his favorite way to squeeze water out of blanched spinach: in a potato ricer!
-
23
I tried it, and he is right.
