creamed spinach

Serves 4 to 6

For the shallots:

Vegetable oil for frying

2 large shallots, thinly sliced

1/2 cup all-purpose flour

Kosher salt and freshly ground black pepper to taste

For the spinach:

Three 1-pound bunches fresh spinach, large stems removed

3 tablespoons unsalted butter

3 tablespoons all-purpose flour

2 1/4 cups whole milk, heated

Pinch freshly grated nutmeg
Kosher salt and freshly ground black pepper to taste

To prepare the shallots fill a deep saucepan with about 2 inches of vegetable oil. Heat over medium heat until a deep-fat thermometer reads 360ºF. (Alternatively, use an electric deep-fat fryer.) Toss the shallots with the flour in a large bowl to coat. Transfer to a strainer and shake to remove the excess flour. Add the shallots to the hot oil and cook until golden brown, about 2 minutes. Remove the shallots with a slotted spoon, drain on paper towels and sprinkle with salt and pepper.

Wash the spinach in several changes of cold water. Drain in a colander and pile into a large nonreactive pot. Place the pot over medium heat and cook, stirring, until just wilted, about 3 minutes. (The spinach will steam and cook in the water clinging to its leaves.) Drain and rinse under cold running water. Use your hands to squeeze out the water. Transfer to a work surface and chop coarse. Melt the butter in a small saucepan over medium heat. Add the flour and cook, stirring, for 2 minutes. Pour in the milk, whisking constantly, and increase the heat to medium high. Bring to a simmer, stirring often, and cook until thick and smooth, 3 to 5 minutes. Season with nutmeg, salt, and pepper. Stir in the spinach just before serving, and warm through over low heat, about 3 minutes. Serve the spinach garnished with the fried shallots.