Q1: What is the absolute, number one secret to a creamed spinach that is not watery?

The secret is to squeeze your cooked spinach as dry as you possibly can . After you have wilted your spinach, you must use your hands (or a clean kitchen towel) to wring out every last drop of excess liquid. This is the non-negotiable key that will guarantee a rich, thick, and creamy final result.

Q2: Can I use frozen spinach instead of fresh?

Yes, absolutely! Frozen spinach is a fantastic and convenient shortcut. For this recipe, you will need about two, 10-ounce packages of frozen, chopped spinach . Be sure to thaw it completely and then follow the same crucial step of squeezing it as dry as you possibly can before you add it to your sauce

Q3: My Béchamel sauce is lumpy, what did I do wrong?

There are two main secrets to a perfectly smooth, lump-free Béchamel. First, after you have cooked your butter and flour roux, be sure to remove the pan from the heat before you begin to add your milk. Second, you must add your milk gradually, in a slow and steady stream, while whisking constantly

Q4: Can I make this with a different kind of green?

Yes! This classic cream sauce is also fantastic with other hearty greens, like chopped kale or Swiss chard . You will need to cook these heartier greens for a bit longer to ensure they are tender.

Q5: Can I add any other flavorings to my creamed spinach?

Of course! For a delicious variation, you can sauté some finely chopped shallots or garlic in the butter before you add the flour. A generous handful of a salty, nutty Parmesan cheese stirred in at the very end is also a fantastic and classic addition.

Creamed Spinach (A Steakhouse Favorite!)

A classic and rich recipe for Creamed Spinach, a perfect side dish for a holiday meal or steakhouse dinner. The dish starts with a homemade béchamel sauce made from butter, flour, and whole milk, seasoned with freshly grated nutmeg. The sauce is then enriched and thickened with eggs. Fresh spinach is wilted, squeezed very dry to remove excess moisture, coarsely chopped, and finally folded into the creamy sauce to create a decadent and flavorful vegetable side.

Author: Evelyn

Ingredients

3 tablespoons unsalted butter
1/4 cup all-purpose flour
2 1/2 cups whole milk, at room temperature
Kosher salt
1/2 teaspoon freshly grated nutmeg
2 pounds fresh spinach, tough stems removed
1 large egg plus 2 egg yolks
Freshly ground black pepper

Instructions

Make the Béchamel Sauce: Melt the butter in a saucepan over medium heat. Whisk in the flour and cook for about 1 minute. Remove from the heat and gradually whisk in the milk, 2 teaspoons of salt, and the nutmeg until smooth.
Return the saucepan to medium heat and bring the sauce to a boil, whisking constantly. Once it boils, remove it from the heat.
Cook the Spinach: In a separate deep skillet over medium heat, add the spinach and 1 teaspoon of salt. Cover and cook for about 3 minutes to wilt. Uncover and continue to cook for 2 more minutes.
Drain the cooked spinach, let it cool slightly, and then squeeze it with your hands to remove as much liquid as possible. Coarsely chop the dry spinach.
Finish the Dish: Gently reheat the sauce. Whisk in the whole egg and the two egg yolks; continue to cook, stirring constantly, until the sauce thickens from the heat.
Stir in the chopped spinach and heat through. Season to taste with salt and pepper before serving.

Notes

This is a classic steakhouse-style side dish that pairs wonderfully with roasts and steaks.
The key to a thick, not watery, creamed spinach is to squeeze the cooked spinach until it is as dry as possible before adding it to the sauce.
Enriching the béchamel sauce with egg yolks is a classic technique that adds richness and helps to thicken the final dish.
It’s important to whisk the eggs into the warm (not boiling) sauce to prevent them from scrambling.

Find it online: https://cookupjoy.com/creamed-spinach/