Cold-hardy spinach is still going strong in many gardens, and this recipe for creamed spinach makes a wonderful, warming dish for the fall table. You can add a depth of flavor to spinach with rich cream and spicy nutmeg in this substantial side. Serve with whole grains for a hearty meal.
3 tbsp unsalted butter, divided
2 pounds fresh spinach, rinsed
1 tbsp all-purpose flour
Kosher salt and freshly ground pepper
Freshly grated nutmeg
1/2 cup cream
Melt 1 tablespoon of butter over high heat in a sauté pan, and add the spinach a handful at a time. Sauté for a few minutes to wilt. Stir in the flour and a pinch each of salt, pepper, nutmeg and sugar. Sauté for 2 to 3 more minutes, and stir in the cream. Bring the mixture to a boil, stirring constantly. Reduce heat to low and simmer for 30 minutes. Just before serving, stir in the remaining butter. Serves 4 to 6.
If you have leftovers, try topping them with grated cheese and broil for a bit.
Photo by Tim Nauman