Creamed Spinach

Total Time
14 minutes

Ingredients

1 lb spinach
4 oz unsalted butter
1 cup red onion, diced
2 oz all-purpose flour
4 cups milk
some salt
some pepper
2 Tbsp garlic
1 dash hot sauce
1 Tbsp lemon juice
4 oz English cheddar
4 oz Gruyere
1 lemon zest
2 Tbsp Parmesan cheese
2 Tbsp parsley

Cookware

1 potato ricer
1 kitchen towel
1 saucepan
1 buttered lasagna pan

Instructions

Step 1

Preheat oven to 275°F.

Step 2

Remove the stems of the spinach leaves and steam in salty boiling water for about 1.5 minutes. Plunge them in ice water to stop the cooking process, and squeeze as much water as possible using a potato ricer or your hands, or a kitchen towel.

Step 3

In a saucepan, heat the unsalted butter, add the red onion, diced and cook for a couple of minutes. Add the all-purpose flour and cook for a couple more minutes. Add the milk and cook for 5 to 7 minutes at low heat and season to taste with salt and pepper. Add the spinach and mix very well. Add garlic, hot sauce and lemon juice. Cook for a few more minutes again and add the English cheddar, Gruyere (save a little to top the dish) and cook for another 5 minutes at low heat. Add chopped parsley and lemon zest.

Step 4

Pour the cooked mixture into a buttered lasagna pan and top the spinach with Parmesan cheese and parsley.