If you’re looking for the best creamed spinach recipe ever, this is it! Creamy, indulgent, and delicious, we’ve tried them all, and Ruth’s Chris knocks it out of the park every time. Enjoy in moderation, there’s lots of butter and cream in there!
Creamed Spinach in Béchamel Sauce
- Béchamel sauce:
- 1 stick salted butter
- 1/4 cup all-purpose flour
- 2 cups milk or half & half
- 2 tablespoons chopped onion
- 1 bay leaf
- 1/4 teaspoon salt
- 1 pounds fresh spinach, well cleaned and stemmed
- 2 tablespoons salted soft butter
- Salt & freshly ground black pepper to taste
In a small saucepan, melt butter over medium heat until foamy, add flour and stir until light brown in color. Add onion and seasonings and then whisk in milk, stirring until the mixture comes to a boil and thickens. Reduce the heat and cook for five minutes, then pass through a fine strainer and reserve. The sauce will be very thick.
Cook spinach immersed in boiling water for one minute. Remove and refresh in iced water to cool it off. Squeeze it until it is very dry and then purée it in a food processor. Set aside.
Just before serving, combine the sauce with the puréed spinach and cook on low heat, stirring often for about 5 minutes. Season to taste with salt and freshly ground black pepper. Finish by stirring in 2 tablespoons of soft butter.
Find more delicious holiday recipes and pairings!