Creamed Spinach

When my parents came to visit me in New York last Fall, they treated me to lunch at Peter Luger, the legendary steakhouse tucked away in the south side of Williamsburg. The cuts of porterhouse steak were endlessly juicy and delicious, but what actually stood out to me that day was a side dish of creamed spinach, which I never thought would perfectly complement thick slabs of meat. Half a year later, the first harvest of spinach on the farm gave me the opportunity to recreate the meal, accompanied by a bowl of fried rice and some Swiss chard.

Creamed Spinach
Serves 4 to 6
2 (10-ounce) packages fresh spinach, tough stems removed
3 tablespoons butter
1 small onion, finely chopped
2 garlic cloves, minced
3 tablespoons, plus one teaspoon all-purpose flour
2 cups milk
1/2 cup grated Parmesan cheese
Salt and pepper

1. Bring 1 inch of water to a boil in a large saucepan. Add the spinach, cover, and steam until wilted, 3 to 5 minutes. Drain into a colander, rinse with cold water, and press out as much water as possible. Transfer to a cutting board and chop. If the spinach seems watery, gather in handfuls and squeeze to remove excess water.
2. Melt the butter in a medium saucepan over medium heat. Add the onion and garlic and sauté until softened, about 4 minutes. Stir in the flour to make a paste. Cook for 1 minute. Gradually whisk in the milk and cook until hot and thickened. Stir in the cheese.
4. Stir in the spinach and cook until the spinach is hot, about 2 minutes. Season to taste with salt and pepper and serve.

(Recipe from www.goodhomecookbook.blogspot.com)