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Creamed Spinach



– 28 oz. fresh young spinach leaves, washed and trimmed – 2 cups Real California whipping cream – 2 teaspoons salt – 2 teaspoons pepper – 2/3 cup béchamel sauce Bechamel Sauce: – ½ cup Real California butter, cut into pieces – ½ onion, coarsely chopped – 2 each bay leaves – 1 teaspoon black peppercorns, whole – 1 each dried red chili – 1 cup flour – 1 teaspoon salt – 1 quart Real California milk
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Place spinach in a large pot of heavily salted boiling water. Remove after about 5 seconds and plunge in ice bath to stop cooking. Drain when cool and squeeze out all water by hand or cheesecloth. Chop spinach, place in bowl and reserve.

Prepare béchamel by heating together the butter, chopped onion, bay leaves, whole peppercorns and dried chili in heavy saucepan. Cook until mixture is simmering, then add flour and salt. Mix together, stirring constantly with a whisk, until sauce is lightly browned and golden, about 10 minutes. Slowly whisk in the milk and stir until completely smooth. Remove from heat and pass through a chinois or fine mesh sieve. Set aside until ready to use. *

To prepare creamed spinach, heat the whipping cream, salt and pepper in heavy saucepan on medium heat until it reaches a simmer. Add béchamel and whisk until thoroughly mixed. Add reserved chopped spinach and stir until completely heated. Transfer to serving dish and serve.**

*Bechamel can be made in advance and kept in refrigerator in airtight container.

**Creamed spinach can be made a day in advance; store in refrigerator and reheat to simmer before serving.

Chef Suzanne Tracht

Jar Restaurant, Los Angeles, CA


Per Order:

Serves 6