Creamed Spinach with Leeks
- 16 oz fresh spinach
- 1 shallot, minced
- 3 tablespoons butter
- 1 leek, thinly sliced
- 2 tablespoons flour
- pinch nutmeg
- pinch ground mustard
- 3/4 cups half-and-half
- freshly ground black pepper
- Cook spinach in a large skillet with 2 tablespoons water until wilted. Drain and set aside.
- Pour out any remaining water from the skillet. Add the butter and sauté the shallot and leek until tender and translucent.
- Sprinkle with flour and spices and sauté 1 minute.
- Pour in the half and half. Raise the heat and reduce the mixture by about half.
- Stir in the spinach and cook until heated through. Serve immediately.
Sometimes I go through my drafts and realize I had a whole recipe sitting there. I’ve been busy writing two books with the woman behind the Maryland Recipe blog, Old Line Plate for months now and have not been able to devote a ton of time to the blog (there is only so much food I can make and eat) but there is no excuse for old recipes not to be posted. It looks like it was scheduled to go up last year and never did. I’m glad I found it!
This one would be a great last-minute addition to the Easter table. We actually made it last New Year’s for our wedding-themed movie marathon. It is rich and creamy (but it uses half-and-half so not that heavy) and has some extra flavor thanks to leeks and shallots. Creamed spinach can be one note but not this version! It’s just as easy but twice as delicious.