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Pierre Franey’s Creamed Spinach

5.0(1926)

"I happen to have a minor passion for creamed spinach," Pierre Franey wrote in The Times in 1987. His passion shines here with this simple, richly flavored dish. Spinach that has been cooked briefly and pureed in a food processor is combined with a fast bechamel sauce. The result is just so good.

by Pierre Franey·published 1987-12-23

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Easy, Quick

Servings

4 servings

Total time

20 min

Calories / serving

139 kcal

Ingredients (7)

serves

2 1/2 pounds spinach in bulk, or two 10-ounce plastic wrapped bagsspinach
1 tablespoon butterbutter
1 tablespoon flourflour
1 cup milkmilk
1/2 teaspoon freshly grated nutmegnutmeg
Salt to taste, if desiredsalt
Freshly ground pepper to tastepepper

Instructions (4 steps)

01If bulk spinach is used, pick it over to remove and discard any tough stems and blemished leaves. Rinse the spinach thoroughly and shake off excess water. There should be about 2 pounds cleaned weight, or 16 cups.
02Bring enough water to a boil to cover the spinach when it is added and stirred down. Add spinach and cook 2 minutes and drain. Run under cold running water until chilled. Empty the spinach into a deep colander and press to extract most of the water.
03Put the spinach into the container of a food processor or an electric blender and blend thoroughly. There should be about 1 3/4 cups.
04Melt the butter in a saucepan and add the flour, stirring with a wire whisk. Add the milk, stirring rapidly with the whisk. Add nutmeg, salt and pepper to taste. Cook, stirring, about 5 minutes and add the spinach. Stir to blend. Heat and serve.

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Rich recipe — supports nutrition-aware planning.