Chef Saunders’ Creamed Spinach Recipe
- 1 stick plus 2 tbsp. salted butter
- 1/4 cup all-purpose flour
- 2 cups milk or half & half
- 2 tbsp. chopped onion
- 1 dime-sized bay leaf
- 1/4 tsp. salt
- 1 lb. fresh spinach, cleaned and stemmed
- Salt and freshly ground pepper to taste
Process for creating Béchamel sauce:
In a small saucepan, melt butter over medium heat until foamy. Add flour and stir until light brown in color.
Add onion and seasonings (bay leaf and 1/4 tsp. salt), then whisk in milk, stirring until the mixture comes to a boil and thickens.
Reduce the heat and cook for five minutes, then pass through a fine strainer and reserve. The sauce will be very thick.
Process for preparing spinach:
Cook spinach immersed in boiling water for one minute. Remove and refresh in ice water.
Squeeze it until it is very dry and then purée it in a food processor. Set aside.
Just before serving, combine the sauce with the puréed spinach and cook on low heat, stirring often, for about 5 minutes. Season to taste with salt and freshly ground black pepper. Finish by stirring in 2 tbsp. of soft butter.