Wilted spinach can be served on its own, dressed with oil and vinegar and seasoned with salt and pepper, or quickly warmed in a pan with olive oil, slivered garlic, and red pepper flakes. But it is also commonly used as a component of another dish; here it is mixed with a rich béchamel sauce to make the classic accompaniment to steaks and chops.
Recipe information
Yield
Serves 4
Ingredients
Preparation
Step 1
Prepare spinach Remove tough stems from the spinach with your fingers. Drop spinach into a large bowl of cold water and let sit for 1 minute, swishing the leaves a few times to loosen any grit. Lift spinach out of water, then pour water from bowl and rinse out any grit. Repeat until no more grit is visible in bottom of bowl. Once the spinach is clean, lift spinach from the water and gently shake leaves to remove most, but not all, of the liquid.
Step 2
Wilt spinach Place spinach in a large pot. (If all will not fit in the pot, add it in batches, covering pot for 30 seconds and then stirring to wilt each batch before adding more.) Cover and cook over medium-high heat, stirring occasionally, until wilted and bright green, 2 to 4 minutes. Drain in a colander.
Step 3
Squeeze and chop When spinach is cool enough to handle, squeeze out as much liquid as possible, reserving liquid. Coarsely chop spinach.
Step 4
Make béchamel Melt the butter in a medium skillet over medium heat, then whisk in the flour. Cook, whisking constantly, until bubbling but not browning, 1 to 2 minutes. Gradually whisk in the milk, whisking until it is fully incorporated while bringing it to a simmer. Cook until thickened, about 2 minutes, stirring with a wooden spoon (scrape across the bottom and around edge of pan to prevent scorching). Season with salt and pepper.
Step 5
Combine spinach with sauce Add spinach and stir to combine. If necessary, thin with more milk (up to 1/4 cup) or some of the reserved spinach liquid. Add nutmeg and cook just to heat through.
Step 6
Serve Transfer spinach to a bowl and serve immediately.
