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Category: Spinach
Prep Time: Cook Time: Total Time:
4 tbsp unsalted butter
8 slices thin prosciutto, chopped fine
2 (10 oz) bags curly-leaf spinach, stemmed and torn into bite-sized pieces or 3 (9 oz) boxes frozen leaf spinach, thawed and squeezed dry
1 small onion, chopped fine
2 tsp minced fresh sage
4 garlic cloves, minced
1/8 tsp ground nutmeg
2 tbsp flour
1 3/4 cups whole milk
3/4 cup grated Parmesan cheese
Salt and pepper
Melt 1 tbsp butter in large Dutch oven over medium heat. Cook half of prosciutto until lightly browned and crisp, about 5 minutes; transfer to paper towel-lined plate. Add spinach to pot in handfuls, stirring to allow each batch to wilt slightly before adding next. Continue to cook until spinach is uniformly wilted and glossy, about 1 minute. Transfer spinach to colander set over bowl and press with wooden spoon to release extra liquid.
Wipe out Dutch oven and melt remaining butter over medium heat. Add onion, remaining prosciutto, and sage and cook until onion is softened, about 5 minutes. Stir in garlic and nutmeg and cook until fragrant, about 30 seconds. Stir in flour and cook until golden, about 1 minute. Whisk in milk and simmer, stirring constantly, until thickened, about 3 minutes.
Return spinach to pot and stir until heated through, about 1 minute. Off heat, stir in 1/2 cup Parmesan and season with salt and pepper. Transfer to serving bowl, sprinkle with remaining Parmesan, and top with crispy prosciutto. Serve. Serves 4 to 6
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CREAMED SPINACH WITH PARMESAN AND PROSCIUTTO
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Category: Spinach
Prep Time: Cook Time: Total Time:
4 tbsp unsalted butter
8 slices thin prosciutto, chopped fine
2 (10 oz) bags curly-leaf spinach, stemmed and torn into bite-sized pieces or 3 (9 oz) boxes frozen leaf spinach, thawed and squeezed dry
1 small onion, chopped fine
2 tsp minced fresh sage
4 garlic cloves, minced
1/8 tsp ground nutmeg
2 tbsp flour
1 3/4 cups whole milk
3/4 cup grated Parmesan cheese
Salt and pepper
Melt 1 tbsp butter in large Dutch oven over medium heat. Cook half of prosciutto until lightly browned and crisp, about 5 minutes; transfer to paper towel-lined plate. Add spinach to pot in handfuls, stirring to allow each batch to wilt slightly before adding next. Continue to cook until spinach is uniformly wilted and glossy, about 1 minute. Transfer spinach to colander set over bowl and press with wooden spoon to release extra liquid.
Wipe out Dutch oven and melt remaining butter over medium heat. Add onion, remaining prosciutto, and sage and cook until onion is softened, about 5 minutes. Stir in garlic and nutmeg and cook until fragrant, about 30 seconds. Stir in flour and cook until golden, about 1 minute. Whisk in milk and simmer, stirring constantly, until thickened, about 3 minutes.
Return spinach to pot and stir until heated through, about 1 minute. Off heat, stir in 1/2 cup Parmesan and season with salt and pepper. Transfer to serving bowl, sprinkle with remaining Parmesan, and top with crispy prosciutto. Serve. Serves 4 to 6
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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