SERVES 4
Great creamed spinach starts with fresh, vibrant-looking greens—never canned—and cooked in just the water clinging to their leaves after they’re washed. Creaming spinach makes this green irresistible. Fried eggs finish this Hell’s Kitchen version; feel free to skip the eggs to match the side you’re serving it with.
2½ pounds fresh spinach, tough stems discarded
3 tablespoons unsalted butter
1 small onion, finely chopped
1 small clove garlic, minced
3 tablespoons all-purpose flour
1¾ cups whole milk, or a mix thereof
Pinch of freshly grated nutmeg
1 tablespoon vegetable oil
4 large fresh eggs
WASH your spinach well but no need to spin or pat it dry. Place spinach in a large pot over medium heat. Cook, covered, with just the water clinging to leaves, stirring occasionally, until wilted, about 4 to 6 minutes. Remove spinach to a colander.
WHEN the spinach is cool enough to handle, take small handfuls and squeeze out as much water as possible. Chop the spinach and set aside.
IN a small saucepan over low heat, warm the milk, stirring occasionally as it’s kept warm.
MEANWHILE, cook onion and garlic in butter in medium saucepan over moderately low heat, stirring occasionally, until softened, about 5 minutes. Whisk in flour and cook for 3 minutes, mixing frequently with a wooden spoon. Add warm milk or cream in a slow stream, whisking constantly to prevent lumps, and simmer, whisking, until thickened, 4 minutes. Stir in nutmeg, spinach, and salt and pepper to taste and cook, stirring, until heated through.
KEEP warm while you fry the eggs.
PLACE a medium size nonstick frying pan, over low heat. Add the butter and let melt slowly. When all the butter has melted, but not foaming, crack the eggs one at a time into a small bowl. Gently slide each egg into the frying pan. Cook about 5 minutes until the egg white solidifies and the yolk is still runny. Salt just before serving on top of the creamed spinach.