Old School Creamed Spinach

When I think of going to the steak house, I can't wait to get the creamed spinach. Then I’m typically sad when it arrives at the table. Turns out, its all about the spinach. Don't believe me? Make this recipe. 

(Before making this recipe, check your poppy seeds. If it’s an old jar from the back of the pantry and it smells off, feed it to the birds and get some more.)

Servings: 4-6 

Source: The Culinary Vegetable Institute at The Chef's Garden

Ingredients:

• 2 ½ teaspoons fresh poppy seeds
• 4 tablespoons unsalted butter, divided
• ½ onion, finely chopped 
• 3 garlic cloves, sliced
• 2 tablespoons all-purpose flour
• 1 ½ cups heavy cream
• 1 ½ tsp sea salt
• 1 pound mature spinach, from Farmer Jones Farm at The Chef's Garden, washed well, stems removed. 

• In a heavy 3 to 4 quart saucepan, melt 2 tablespoons butter over medium heat. Add the poppy seeds and gently toast until fragrant, about 2 minutes. Add the onion and garlic and cook, stirring, until starting to soften but not browned, about 5 minutes.
• When the onions are almost translucent, sprinkle the flour evenly over top, reduce the heat to low, and cook, stirring, for about 2 minutes.
• Whisk in the heavy cream and increase the heat to medium.
• Bring what is now your béchamel sauce to a simmer.
• Add in the remaining 2 tablespoons butter, one at a time, whisking to incorporate the first one before adding the second.
• Add the salt, then start adding the spinach a handful at a time. Stir until the spinach begins to wilt before adding more, about 3 minutes between batches.
• After all of the spinach is added, let it cook down, stirring frequently with a rubber spatula to prevent browning, until completely collapsed, about 5 minutes longer.
• Serve hot