TRUFFLED CREAMED SPINACH
Make this vegetarian restaurant-worthy side dish at home with creamed baby spinach leaves and white truffle oil. No reservations required.
Provided by Deborah Harroun
Categories Side Dish
Time 20m
Yield 2
Number Of Ingredients 10
Steps:
- Heat large saucepan of water to boiling. Add spinach; boil 1 minute or just until wilted. Place spinach in colander; run under cold water until cool. Squeeze spinach dry; set aside.
- In small saucepan, melt 1 tablespoon butter. Stir in flour with whisk; cook 1 minute, stirring constantly, until mixture is smooth and bubbly. Gradually add milk, stirring constantly, until mixture boils and thickens. Stir in nutmeg, salt and pepper.
- Meanwhile, in large skillet, melt 1 1/2 teaspoons butter. Add onion and garlic; cook 3 to 5 minutes, stirring frequently, until softened.
- Place spinach on cutting board. With fingers, separate leaves as much as possible, then coarsely chop. Add spinach to skillet with onion and garlic. Pour white sauce over mixture; stir to combine. Cook 1 to 2 minutes or until thoroughly heated.
- Remove from heat; stir in truffle oil. Serve immediately.
Nutrition Facts : ServingSize 1 Serving
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