Perfect Creamed Spinach

Recipe by: Leslie Brenner

This dreamy creamed spinach is as gloriously lush as one made with cream, but it eats lighter, and the beautiful spinach flavor shines through more than it would with heavier versions.

You can make it up to half an hour or so in advance, then give it a quick reheat in the pan before serving, so it’s practical, as well. It’s a delicious accompaniment to just about any kind of chop or steak, roast chicken or lamb, simple pan-seared fish or Frenchy fish dishes like sole à la meunière. If I were home alone, I’d eat an extra-generous serving with some brown rice or a roasted sweet potato and call that dinner.

Serves 4.

Ingredients

• 1 pound (454 grams) baby spinach

• 2 tablespoons unsalted butter

• 1/3 cup (125 grams) small-diced white onion

• 2 tablespoons all-purpose flour

• 1 cup (240 ml) whole milk

• 1/4 teaspoons salt

• Freshly grated nutmeg to taste

• Freshly ground white pepper

Instructions

1. Fill a lar…