CREAMED SPINACH |
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8 servings
2.5 # FRESH SPINACH
6 T UNSALTED BUTTER
½ C SHALLOT, minced
4 GARLIC CLOVES, minced
3 T FLOUR
2 C HEAVY CREAM
1/8 t CAYENNE PEPPER
½ t NUTMEG
1/3 C PARMESAN CHEESE
1 ½ T LEMON JUICE
KOSHER SALT & FRESH CRACKED BLACK PEPPER, to taste
CRUMB TOPPING
2 T UNSALTED BUTTER
1 C PANKO BREADCRUMBS
Fill a large pot with water and set over high heat. Bring to a boil. Working in batches, place the spinach in the boiling water for 2 minutes. Remove each batch of spinach from the boiling water with a handheld strainer/spider. Place the blanched spinach on a sheet pan and pour off any excess water that may accumulate.
In a large 10” saute pan set over medium heat, melt butter. Add shallot and garlic and cook until the shallot is translucent and softened, about 4 minutes. Sprinkle the flour over the shallot and garlic mixture and cook an additional 2 minutes. Whisk in the heavy cream and then add the cayenne pepper, nutmeg, parmesan cheese and lemon juice. Let the mixture come to a simmer, about 2 minutes and then add in the spinach. Toss to coat and season to taste with salt and pepper.
To make the crumb topping: In a small saute pan, melt the butter over medium heat. Add the bread crumbs and toss to coat. Continue to stir the bread crumbs until they are toasted and golden brown. Remove from heat and sprinkle over the creamed spinach.
2.5 # FRESH SPINACH
6 T UNSALTED BUTTER
½ C SHALLOT, minced
4 GARLIC CLOVES, minced
3 T FLOUR
2 C HEAVY CREAM
1/8 t CAYENNE PEPPER
½ t NUTMEG
1/3 C PARMESAN CHEESE
1 ½ T LEMON JUICE
KOSHER SALT & FRESH CRACKED BLACK PEPPER, to taste
CRUMB TOPPING
2 T UNSALTED BUTTER
1 C PANKO BREADCRUMBS
Fill a large pot with water and set over high heat. Bring to a boil. Working in batches, place the spinach in the boiling water for 2 minutes. Remove each batch of spinach from the boiling water with a handheld strainer/spider. Place the blanched spinach on a sheet pan and pour off any excess water that may accumulate.
In a large 10” saute pan set over medium heat, melt butter. Add shallot and garlic and cook until the shallot is translucent and softened, about 4 minutes. Sprinkle the flour over the shallot and garlic mixture and cook an additional 2 minutes. Whisk in the heavy cream and then add the cayenne pepper, nutmeg, parmesan cheese and lemon juice. Let the mixture come to a simmer, about 2 minutes and then add in the spinach. Toss to coat and season to taste with salt and pepper.
To make the crumb topping: In a small saute pan, melt the butter over medium heat. Add the bread crumbs and toss to coat. Continue to stir the bread crumbs until they are toasted and golden brown. Remove from heat and sprinkle over the creamed spinach.
