Ingredients Jump to Instructions ↓

  1. Creamed Spinach

  2. 1/2 cup butter

  3. 1/4 all purpose flour

  4. 2 cups milk or half & half

  5. 2 tablespoons chopped onion

  6. 1 clove garlic

  7. 1 bay leaf

  8. 1/4 teaspoon salt

  9. 1 pound steamed fresh spinach

  10. In a small saucepan, melt butter over medium heat, add flour and stir until light brown color appears, making a roux. Add onion and seasoning and then whisk in milk, stirring until it boils and thickens. Reduce heat and cook for five minutes. Strain liquid

  11. through a fine strainer or cheese cloth and set aside.

  12. Cook spinach in boiling water for one minute, remove and immediately

  13. put in ice water to stop the cooking process. Squeeze until dry

  14. and puree in a food processor or blender then set aside Before

  15. serving, combine the sauce with the pureed spinach and cook on low

  16. heat, stirring often, for about 5 minutes. Add salt and pepper to

  17. taste if desired. Finish by stirring in one tablespoon of butter.


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