Chilean Creamed Spinach - Pilar Hernández's Chilean Kitchen
I've been wanting to make creamed spinach, Chilean style, with a white sauce or béchamel, for a while now, and I finally had the time today. It's quick, easy, and delicious. My grandmother always served it with diced fried potatoes. Delicious! You can make it year-round with fresh or frozen spinach.
Ingredients · Servings 4
- 1 tablespoon of oil
- 1 tablespoon of butter
- 1/2 finely chopped onion or chopped spring onions, optional
- 3 tablespoons of flour
- 1 1/2 cups of whole or semi-skimmed milk
- grated nutmeg
- salt and pepper
- 5 cups washed and chopped spinach, without the tough stems (see notes below if using frozen)
Method · PT-497395H47S
- In a large, covered skillet, heat the oil and butter over medium heat until the butter melts. Add the onion and sauté for 3 minutes. If you are not using onion, skip to the next step. See note.
- Add the flour and cook, stirring, for 2-3 minutes until cooked and bubbling.
- Remove the pan from the heat, slowly add the milk, and whisk to prevent lumps from forming. Once all the milk is incorporated, return to the heat and bring to a boil, stirring constantly. Reduce the heat to low. Let it simmer for 1 minute, or until thickened.
- Season with nutmeg, salt, and pepper to taste. Add the spinach and stir; cover, cook for 2 minutes, and stir again; taste and adjust the seasoning.
- Serve hot.
Description
One of the classic spinach recipes.
