Creamed Spinach with Parmesan Crust
- 6 bunches of spinach, stems removed and washed well
- 2 cloves garlic
- 1 yellow onion, diced small
- 1 tablespoon olive oil
- 2 cups warm milk, 1%
- 2 tablespoons flour
- 2 tablespoons butter
- 4 ounces parmesan cheese, grated
- 1 cup bread cubes, baguette or French roll
- salt and pepper to taste
- Preheat oven to 400 °F.
- On a cookie sheet or sheet pan, toast the cubes of bread until light brown and crunchy throughout.
- Remove from oven and cool.
- Place the toasted bread, 1 clove of garlic and parmesan cheese in a good processor on high speed until a medium-fine crumble forms.
- Season with salt and pepper and set aside.
- Place a large sauté pan or pot over medium heat for 1 minute.
- Add olive oil and the second clove of minced garlic.
- Cook for 2 minutes, making sure not to burn onions or garlic.
- If needed, reduce heat.
- Add all spinach to pot, making sure all the leaves fit inside (spinach will shrink quickly).
- Turn the stove to high and continue cooking the spinach, stirring constantly to ensure the onion/garlic mixture is evenly distributed.
- Once the spinach is just wilted, season with salt and pepper, remove from the pan immediately and cool.
- Once cool, squeeze as much of the liquid from the spinach as possible.
- Place butter in a medium-sized pot over medium heat.
- Once the butter is melted, add flour and mix until smooth and turn the stove down to low.
- Cook for two minutes then add milk little by little while whisking vigorously to avoid lumps.
- Once all the milk has been added, turn the stove to high and continue whisking for 2 minutes or until the milk comes to a boil and thickens.
- Then turn the stove down to low.
- Season milk mixture with salt and pepper.
- Add spinach.
- Mix well while spinach heats up.
- Season again with salt and pepper.
- Pour the creamed spinach into a casserole dish and sprinkle the parmesan crust over the top of the spinach.
- Place in the oven at 500 °F for 10 minutes or until the crust turns a bit brown.
Nutrition per serving: 131 calories; 8g fat
Recipe from Bret Thompson, chef-owner of Milk Restaurant, Los Angeles