Cooked low and slow in a creamy béchamel sauce with a dose of crème fraîche.
Crème fraîche added right at the end lends brightness.
When I'm working on a new version of a classic recipe, my first instinct is skepticism. Take creamed spinach, for instance. The classic dish is made by slowly cooking down spinach in a lightly thickened mixture of heavy cream seasoned with onions and nutmeg. Simple.
Once you start down rabbit holes like this, it's really easy to get lost in them and emerge at the other end in a place that you don't even recognize. I've seen it happen to recipes before. You get so carried away with upgrading, deconstructing, and reinterpreting that by the time you slap it all together, it's barely identifiable as the dish you started with. I'm guilty of the same thing. To paraphrase Dr.
So the bare bones of the creamed spinach recipe in my book are pretty straightforward and classic. The spinach is cooked low and slow to gradually concentrate its juices. Combined with a creamy béchamel sauce, it reduces into a rich, thick coating with a near pudding-like texture.
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