Today's recipe is a variation of a traditional creamed spinach recipe. The difference is that usually recipes call for frozen spinach; I however have always used fresh spinach, and the texture and taste are quite different.
1 lb fresh spinach (or baby spinach)
2 tablespoons unsalted butter
1/2 onion, finely chopped
1 1/2 tablespoons all-purpose flour
1/4 cup whole milk
3/4 cup grated parmesan cheese
1/2 teaspoon grated lemon zest
1/4 teaspoon freshly grated nutmeg
salt and pepper to taste
1. Melt 1 tablespoon butter in a saucepan over medium heat. Add the spinach and cook until almost wilted and reduced in volume. Transfer the spinach to a strainer and squeeze it to get rid of the liquid. Set aside.
2. Melt the remaining 1 tablespoon butter in a saucepan. Add the onion and cook until softened, about 5 minutes. Add the flour and cook, stirring, 1 minute. Remove from heat and gradually stir in milk. Return to medium heat and simmer, whisking, until the mixture is slightly thickened, about 2 minutes.
3. Stir in the spinach, 1/8 cup water, 1/2 cup parmesan cheese, lemon zest and nutmeg and cook for a few minutes, until the sauce thickens and the spinach is tenter. Stir in the remaining 1/4 cup parmesan cheese, salt and pepper to taste.