Czech Creamed Spinach (Špenát se smetanou)
Ingredients
- Frozen spinach: 20 oz
- Onion: 0.5
- Garlic: 3 cloves
- Unsalted butter: 0.5 stick
- All-purpose flour: 3 tbsp
- Whole milk: ⅔ c
- Heavy cream: ⅓ c
- Ground black pepper: ¼ tsp
- Salt
- Ground nutmeg: ⅛ tsp
Cookware
- Colander
- Saucepan
- Immersion blender
Method
Thaw frozen spinach. Drain it well in a colander and let the excess water run off.
- frozen spinach: 20 oz
Peel and finely chop onion. Peel and finely mince garlic.
- onion: 0.5
- garlic: 3 cloves
Melt unsalted butter in a saucepan over medium-high heat.
- unsalted butter: 0.5 stick
Add the onion and garlic and sauté for about , until softened.
Add all-purpose flour and cook, stirring, for .
- all-purpose flour: 3 tbsp
Remove the saucepan from the heat.
Mix whole milk with heavy cream. Gradually pour the mixture into the saucepan while whisking continuously so that no lumps form.
- whole milk: 0.667 cup
- heavy cream: 0.333 cup
Reduce the heat to low, return the saucepan to the stove, and simmer the béchamel for , stirring occasionally.
Add the drained spinach and stir well. Warm for about .
Season with ground black pepper and salt to taste.
- ground black pepper: 0.25 tsp
- salt
Blend with an immersion blender until smooth and creamy.
Stir in ground nutmeg.
- ground nutmeg: 0.125 tsp