Creamed Spinach Recipe

Creamed Spinach Recipe 🥬🍲 **A Leafy Legacy: The History of Spinach** Spinach, a nutrient-rich leafy green, has a history dating back to ancient Persia. It spread to China and the Mediterranean by the 7th century, becoming a staple in European cuisine during the Middle Ages. Spinach's popularity grew due to its versatility and health benefits, often being featured in a variety of dishes. Creamed spinach, a classic comfort food, emerged in the 19th century as a delicious way to enjoy this green vegetable. Today, it remains a beloved side dish, particularly in American steakhouses and home kitchens. **Instructions** 1. **Prepare the Spinach 🥬:** - Wash and trim 1 pound of fresh spinach. If using frozen spinach, thaw and squeeze out excess water. 2. **Blanch the Spinach 🌿:** - Bring a large pot of salted water to a boil. Add the fresh spinach and blanch for 1-2 minutes until wilted. Drain and rinse under cold water to stop cooking. Squeeze out excess water and chop coarsely. 3. **Sauté the Aromatics 🍳:** - In a large skillet, melt 2 tbsp of butter over medium heat. Add 1 small finely chopped onion and 2 minced garlic cloves. Sauté until the onion is translucent, about 5 minutes. 4. **Make the Cream Sauce 🍶:** - Sprinkle 2 tbsp of all-purpose flour over the onions and garlic. Stir and cook for 1-2 minutes. Gradually whisk in 1 cup of whole milk and 1/2 cup of heavy cream. Cook, stirring constantly, until the mixture thickens, about 3-4 minutes.