Creamed Spinach by Chef Ray Arpke of Euphemia Haye, Longboat Key, Florida
Creamed Spinach
Serves 4 as side dish
Recipe courtesy of Chef Ray Aparke, Euphemia Haye
10 oz fresh washed spinach
3 tbsp clarified butter
3 tbsp minced shallots
2 tbsp flour
1 cup heavy cream
1/2 tbsp Worcestershire Sauce
2 cloves garlic, minced in a garlic press
1 pinch thyme
1 pinch cayenne
Salt and white pepper to taste
1/3 cup grated Parmesan
Steam spinach until tender, about 3 minutes. Cool, then roughly chop and set aside in a bowl. In a 10-inch sauté pan, sweat the shallots with the clarified butter until they are transparent but not brown. Stir in the flour and cook slowly for another 2-3 minutes. Slowly whisk in the heavy cream, Worcestershire sauce, garlic, thyme, cayenne, salt, and white pepper to taste. Bring the mixture to a very low simmer and cook for 2 minutes. Add the chopped spinach with any juice which may have accumulated to the mixture and stir well. Simmer for a few minutes until it becomes slightly thickened. Stir in the parmesan cheese and cook until thickened to your desired consistency.
