Soggy Spinach

I left my spinach in my walk-in freezer, the garage. Then it warmed up. And the spinach thawed. Not pretty. But, you know...it's still good. It could have been used in almost any spinach recipe. Even in a smoothie. Oh look. Here is a recipe now.

CREAMED SPINACH
From Gourmet February 2001


1 1/2 lb baby spinach

1/2 small onion, finely chopped

2 tablespoons unsalted butter

2 tablespoons all-purpose flour

1 cup plus 2 tablespoons warm milk

2 tablespoons freshly grated Parmesan

1/2 teaspoon salt

Pinch of freshly grated nutmeg



Cook spinach in 1 inch of boiling salted water in a large pot, covered, stirring once or twice, until wilted, 1 to 2 minutes. Drain in a colander and rinse under cold running water until cool. Squeeze small handfuls of spinach to remove as much moisture as possible, then coarsely chop.



Cook onion in butter in a small heavy saucepan over moderately low heat, stirring, until softened, about 4 minutes. Whisk in flour and cook, stirring, 2 minutes. Add warm milk and simmer, whisking, 3 to 4 minutes. Whisk in Parmesan, salt, nutmeg, and pepper to taste.

Add spinach and cook, stirring, until heated through.




Makes 4 (side dish) servings.