Oct 15, 2012

Creamed Spinach with Spiced Bread Crumbs

This luxurious stove-top creamed spinach is enriched with sour cream and topped with crunchy spiced bread crumbs. This recipe first appeared in our November 2012 issue along with Bernard L. Herman's story A Bountiful Shore.

Credit: Helen Rosner

SERVES 6�8

INGREDIENTS

2 lb. fresh spinach
8 tbsp. unsalted butter
½ cup fresh bread crumbs
¼ tsp. paprika
Kosher salt and freshly ground black pepper, to taste
3 cloves garlic, minced
1 large shallot, minced
5 tbsp. flour
1½ cups milk
⅓ cup sour cream
¼ cup grated Parmesan
2 tbsp. fresh lemon juice
¼ tsp. freshly grated nutmeg

INSTRUCTIONS

1. Bring a 4-qt. saucepan of water to a boil; add spinach, and cook until wilted, about 2 minutes. Drain, and squeeze dry with a kitchen towel; set aside. Heat 3 tbsp. butter in a 12" skillet over medium-high heat. Add bread crumbs, paprika, and salt and pepper; cook, stirring, until golden brown, about 2 minutes. Set aside.

2. Add remaining butter to skillet; add garlic and shallot; cook, stirring, until soft, about 3 minutes. Add flour; cook, stirring, for 2 minutes. Add milk; boil. Add spinach, sour cream, Parmesan, juice, nutmeg, and salt and pepper; cook, stirring, until thickened, about 5 minutes. Transfer to a serving dish; sprinkle with bread crumbs.