Farmer Lee Jones—Rach's "favorite veg head in a bib and a bow tie"—shares his favorite recipe to make with spinach: creamed spinach, prepared the old-school way with plenty of cream and butter. It's quick and easy, and a little of this rich classic dish goes a long way. Click here for another of his vegetable recipes, Brussels Sprout Hash

Pro Tips from Lee: Here's how to select and prep spinach. When you squeeze a bunch of spinach, it should bounce back into place. It also has an audible freshness—when you rub the leaves together, they should squeak. Avoid any wilted or withered leaves. Do not wash the leaves before storage. Refrigerate in a large, nearly sealed but breathable container. Keep them damp. To wash, submerge the leaves in plenty of water to remove grit. Agitate and wash again, if needed. Water your plants with that water! 

Adapted from The Chef's Garden: A Modern Guide to Common and Unusual Vegetables—with Recipes by Farmer Lee Jones. Copyright © 2021 by Farmer Lee Jones. Used with permission by Avery. All rights reserved.

The Chef's Garden by Farmer Lee Jones

The Chef's Garden by Farmer Lee Jones

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For more easy spinach recipes, check out Rach’s Rice Pilaf with Feta and Spinach and Pumpkin Vodka Cream Pasta with Spinach or Kale

Ingredients

  • 4 tablespoons unsalted butter, divided
  • 2 ½ teaspoons fresh poppy seeds
  • ½ onion, finely chopped
  • 3 sliced cloves garlic
  • 2 tablespoons all-purpose flour
  • 1 ½ cups heavy cream
  • 1 ½ teaspoons sea salt
  • 1 pound mature spinach, washed well and stems removed

Yield

Serves: 4 to 6

Preparation

In a heavy 3- to 4-quart saucepan, melt 2 tablespoons of the 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 the onion the onions are almost translucent, but not browned, about 5 minutes. 

Sprinkle the flour evenly over the onion mixture, reduce the heat to low and cook, stirring, for about 2 minutes. Whisk in the heavy cream, increase the heat to medium and bring what is now your bechamel sauce to a simmer. 

Add the remaining 2 tablespoons butter, one at a time, whisking to incorporate the first one before adding the second. Add the salt, then add the spinach a handful at a time, stirring until the spinach begins to wilt before adding more. 

After all the spinach has been added, continue to cook, stirring frequently with a rubber spatula to prevent browning on the bottom of the pan, until the greens completely collapse, about 5 minutes longer. Serve hot.