Spinach Madeleine

Name: Spinach Madeleine
Total time: PT0D0H0M
Yield: serves 6
Ingredients: 8 tbsp. unsalted butter; 3 lb. fresh spinach; Kosher salt and freshly ground pepper, to taste; 2 tbsp. flour; 2 tbsp. chopped onion; 1 ⁄ 2 cup chicken stock; 1 ⁄ 2 cup evaporated milk; 6 oz. Kraft Velveeta, chopped; 2 fresh jalapeño peppers, finely chopped; 2 tsp. Worcestershire sauce; 3 ⁄ 4 tsp. celery salt; 3 ⁄ 4 tsp. garlic salt

Serves
serves 6

VANESSA REES

A sauce of unabashedly flavorful ingredients—including evaporated milk and, yes, Velveeta cheese—makes for a spectacularly rich take on creamed spinach. We adapted this recipe from one found in the River Road Cookbook, one of Louisiana's most iconic Junior League cookbooks.

Ingredients

8 tbsp. unsalted butter
3 lb. fresh spinach
Kosher salt and freshly ground pepper, to taste
2 tbsp. flour
2 tbsp. chopped onion
¹⁄₂ cup chicken stock
¹⁄₂ cup evaporated milk
6 oz. Kraft Velveeta, chopped
2 fresh jalapeño peppers, finely chopped
2 tsp. Worcestershire sauce
³⁄₄ tsp. celery salt
³⁄₄ tsp. garlic salt

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Instructions

Step 1

Melt 4 tbsp. butter in an 8-qt. saucepan over medium heat. Add spinach and cook in batches until wilted, about 10 minutes. Season with salt and pepper; set aside.

Step 2

Melt remaining butter in a 4-qt. saucepan over medium heat. Add flour, stirring until blended and smooth but not brown. Add onion and cook until soft, 2 minutes. Slowly add chicken stock and evaporated milk, stirring constantly to avoid lumps. Cook until smooth and thick, 3 minutes; add Velveeta and jalapeños, Worcestershire, celery and garlic salts, salt, and pepper. Stir until cheese is melted. Combine with cooked spinach.