Parmesan Creamed Spinach
Here's a yummy side dish that came from our fun Thanksgiving Side Dish Challenge's elite eight round. I did so many different recipe from Thanksgiving to Christmas, that I let the Elite Eight recipes fall a little to the wayside. But don't worry, the last four are coming at'cha over the next week or so. Starting with this savory side dish that you'll love - even if you don't love spinach. Enjoy!
What You'll Need:
- 1 stick butter (8 tablespoons)
- 8 tablespoons all-purpose flour
- 1/2 white onion, finely chopped
- 2 cups buttermilk
- 6 ounces Parmesan cheese, freshly grated
- Salt and pepper
- (3) 8-ounce bags baby spinach leaves
- 1/2 cup water
- Zest from half a lemon
1. In a large stock pot, melt butter and add flour. Whisk continuously until golden brown in color and lumps are gone, about 10 minutes. Add onion to pan and saute until soft. Pour in buttermilk and Parmesan cheese, and whisk until smooth. Add salt and pepper to taste.
2. Add spinach to the pot. Pour water over spinach leaves (this will start the wilting process a little faster), and start incorporating the spinach into the sauce. It will take about 10 minutes for the spinach leaves to start to wilt, especially since there's so much, but once they start, it shouldn't be long after until they have all wilted and everything is mixed together. Add lemon zest and enjoy!
Note: I do not like nutmeg. It's a powerful flavor that adds a sweetness that I just can't get past. It works with pumpkin pie, but sometimes, it can throw off savory dishes. Knowing that nutmeg pairs well with white sauce and spinach, it's clear that this recipe should get some... if ya dig that kind of thing. So throw in a pinch of nutmeg, if desired, but know that this dish is stellar as it is ;-)