Creamed Spinach

Name: Creamed Spinach
Prep time: PT0D0H0M
Cook time: PT0D0H0M
Total time: PT0D0H0M
Yield: 4
Ingredients: 2 lb. fresh spinach; 1 tbsp. butter; 1 shallot, peeled and minced; 2 tsp. Pernod; 2 tsp. flour; 2 ⁄ 3 cup half-and-half; Freshly ground nutmeg; Salt and freshly ground black pepper

Serves
4

PHOTOGRAPHY BY MURRAY HALL; FOOD STYLING BY JESSIE YUCHEN

By SAVEUR Editors

Published on April 2, 2002

Fresh nutmeg and a splash of Pernod make this creamed spinach a little bit better than the rest—and a longtime favorite at Boston's 121-year-old Locke-Ober Restaurant.

Ingredients

2 lb. fresh spinach
1 tbsp. butter
1 shallot, peeled and minced
2 tsp. Pernod
2 tsp. flour
²⁄₃ cup half-and-half
Freshly ground nutmeg
Salt and freshly ground black pepper

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Instructions

Step 1

Trim spinach (to yield 1 lb.), wash in several changes of water, then cook in a large pot of boiling salted water over medium-high heat for 10 minutes. Drain in a colander and cool under cold running water. Squeeze out excess water and roughly chop.

Step 2

Melt butter in a skillet over medium-low heat. Add shallots and cook until soft, about 10 minutes.

Step 3

Add Pernod, then, using a fork or a small whisk, stir in flour and cook 1-2 minutes to eliminate raw flour taste. Stir in half-and-half, and when heated through, add spinach and a pinch of nutmeg. Season to taste with salt and pepper. Cook, stirring occasionally, until thick, about 3 minutes.