Active Time

　　30 min

　　Total Time

　　30 min

　　

Ingredients

Makes 10 servings

　　3 lb baby spinach

　　1 1/4 cups whole milk

　　1 cup heavy cream

　　1 small onion, finely chopped

　　1/2 stick (1/4 cup) unsalted butter

　　1/4 cup all-purpose flour

　　1/8 teaspoon freshly grated nutmeg

　　

Step 1

Cook spinach in 2 batches in 1 inch of boiling salted water in an 8-quart pot, stirring constantly, until wilted, 1 to 2 minutes. Drain in a colander and rinse under cold running water until cool. Squeeze small handfuls of spinach to remove as much moisture as possible, then coarsely chop.

　　

Step 2

Heat milk and cream in a small saucepan over moderate heat, stirring, until warm. Meanwhile, cook onion in butter in a 3-quart heavy saucepan over moderately low heat, stirring occasionally, until softened, about 4 minutes. Whisk in flour and cook roux, whisking, 3 minutes. Add warm milk mixture in a fast stream, whisking constantly to prevent lumps, and simmer, whisking, until thickened, 3 to 4 minutes. Stir in nutmeg, spinach, and salt and pepper to taste and cook, stirring, until heated through.

　　Cooks' note:

　　Creamed spinach can be made 1 day ahead and cooled completely, uncovered, then chilled, covered. Reheat over moderately low heat until hot.