THE ULTIMATE
CREAMED SPINACH
The key to great creamed spinach is time. Low, slow
cooking to slowly reduce the spinach’s juices, along with
the creamy béchamel sauce, into a rich, thick coating with
a near-pudding-like texture. I like to finish mine with a bit
of crème fraîche for a bit of added creaminess and
acidity. For the absolute ultimate holiday side dish, make
your crème fraîche from scratch (see here) and broil the
whole shebang topped with Parmigiano-Reggiano.
NOTE: Trimmed kale or chard leaves will work just as
well here.