Creamed Spinach

Time About 20 minutes Yield 4 servings

Melina Hammer for The New York Times

"I happen to have a minor passion for creamed spinach," Pierre Franey wrote in The Times in 1987. His passion shines here with this simple, richly flavored dish. Spinach that has been cooked briefly and pureed in a food processor is combined with a fast bechamel sauce. The result is just so good.

view this recipe on NYTCooking.com

Ingredients

2 ½ pounds spinach in bulk, or two 10-ounce plastic wrapped bags
1 tablespoon butter
1 tablespoon flour
1 cup milk
½ teaspoon freshly grated nutmeg
Salt to taste, if desired
Freshly ground pepper to taste

Preparation

Step 1
If bulk spinach is used, pick it over to remove and discard any tough stems and blemished leaves. Rinse the spinach thoroughly and shake off excess water. There should be about 2 pounds cleaned weight, or 16 cups.
Step 2
Bring enough water to a boil to cover the spinach when it is added and stirred down. Add spinach and cook 2 minutes and drain. Run under cold running water until chilled. Empty the spinach into a deep colander and press to extract most of the water.
Step 3
Put the spinach into the container of a food processor or an electric blender and blend thoroughly. There should be about 1 3/4 cups.
Step 4
Melt the butter in a saucepan and add the flour, stirring with a wire whisk. Add the milk, stirring rapidly with the whisk. Add nutmeg, salt and pepper to taste. Cook, stirring, about 5 minutes and add the spinach. Stir to blend. Heat and serve.