Creamed Spinach The Palm Recipe 55

Steps:

• Wash the spinach in several changes of water to get rid of any grit. Drain the spinach but keep some of the water clinging to the leaves. Heat the butter and oil in a large skillet over medium-high heat and add the spinach and garlic. Cook, turning frequently, until the spinach has wilted down evenly. Remove the garlic and put the spinach into a colander and let it drain well. Press out as much liquid as you can from the leaves and chop them coarsely.
• Heat the skillet again over medium-high heat and add the cream and nutmeg; cook until it reduces a bit, about 5 minutes. Add the spinach and parmesan and season with salt and pepper. Cook until the spinach is hot, about 5 more minutes. Serve immediately.

Steps:

• Using your hands, squeeze as much water as possible from the sauce spinach. In a large saucepan, combine the butter and cream over medium Heat. When the butter is melted, stirring the spinach, salt, white pepper, and Nutmeg. Stirring occasionally, bring the mixture to a simmer, then cook for three minutes. In a small bowl, blend the cornstarch and wine with your fingertips so that you can feel when all the starch is dissolved. Add to the spinach mixture, and continue stirring until thickened, about two minutes. Stir in the cheese and taste for seasoning. Serve at once, or keep warm in the top of a double boiler over fairly simmering water for up to 30 minutes. Serves 6 to 8.

Steps:

• 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.
• 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.
• 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.
• 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.