Creamed Spinach with Croutons

Submitted by Frank Butcher

• Ingredients: 9
• Yields: 1 batch

ingredients

• 3 lbs fresh spinach
• to taste water, salted, boiling
• to taste salt and pepper
• pinch nutmeg
• 1 1⁄2 tablespoons flour
• 1 cup heavy cream
• 1 tablespoon butter
• 2 egg yolks, hard boiled, sieved

• For the Croutons:

• 1 -2 slice bread

directions

1. Wash the spinach in cold water; drain.
2. Drop into a kettle of boiling salted water.
3. Return the water to a boil.
4. Cook slowly, uncovered, for 5 minutes.
5. Drain the spinach in a colander.
6. Immediately rinse under cold running water for 1 minute. Squeeze the spinach, a handful at a time, to extract as much water as possible. Chop very fine. Heat the butter until bubbling in a saucepan over moderately high heat. Stir in the spinach.
7. Continue stirring for 2 to 3 minutes until all moisture has evaporated.
8. Season with salt, pepper and nutmeg.
9. Lower the heat to moderate. Sprinkle on the flour and cook, stirring for 2 minutes.
10. Remove the pan from the heat. Add the cream by spoonfuls while stirring until 2/3 cup has been added.
11. Return to the heat and bring to a simmer.
12. Cover and cook very slowly for 15 minutes, stirring occasionally and adding the remaining 1/3 cup cream by spoonfuls.
13. Remove the spinach from the heat. Stir in the butter (1 Tbsp). Transfer the creamed spinach to a deep serving dish and mound it decoratively with a spatula.
14. Garnish the spinach with sieved egg yolks and croutons.
15. For the Croutons: Cut decorative shapes out of the bread using a Christmas cookie cutter.
16. Toast the bread under the preheated broiler.
17. Place around the spinach for garnish.