Creamed spinach stewed with shallots

Votes: 1

How to Make - Creamed Spinach with Shallots

Time: 20 min.
Complexity: easily
Servings: 8

Soft spinach leaves drenched in a creamy sauce with a subtle, spicy flavor of nutmeg. Creamed spinach is a popular side dish served in the United States with turkey for Thanksgiving or chicken for Christmas. But it also makes a wonderful complement to any grilled or oven-baked meat. To make creamed spinach, take the well-dried spinach and stir it into a creamy sauce made with olive oil, milk, and chicken broth, thickened with flour. A little unsweetened condensed milk makes the sauce even creamier and more delicious.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

2 x 300g packages frozen chopped spinach, thawed
2 tsp olive oil
2 small shallots, finely chopped (about 1/2 cup)
4 teaspoons flour
1.5 cups of 1% milk
0.5 cups lightly salted chicken broth
2 tbsp. l. concentrated milk
A pinch of ground nutmeg

Ingredient Substitution Suggestions

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Cooking the dish according to the recipe:

Squeeze the spinach to remove all the water. Heat the olive oil in a large saucepan over medium heat. Add the shallots and cook, stirring, until softened, about 2 minutes. Add the flour and cook, stirring, for 30 seconds. Add the skim milk and broth and cook, scraping up any browned bits from the bottom of the pan. Bring to a boil and simmer for 2 minutes.
Add the spinach and simmer until tender, about 5 minutes. Stir in the evaporated milk and nutmeg, season with salt and pepper.

Categories:

recipe / Vegetarian dishes / Main courses / Vegetables and mushrooms / American cuisine / Ellie Krieger

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