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Creamed Spinach

Chef.Graeme.Wood's picture
Ingredients
  Raw spinach 14 Cup (224 tbs)
  Butter 1⁄4 Cup (4 tbs)
  Whole wheat flour 3 1⁄2 Tablespoon
  Milk/Soy milk 1 1⁄2 Cup (24 tbs)
  Salt 1⁄2 Teaspoon
  Pepper 1⁄8 Teaspoon
  Nutmeg 1⁄2 Teaspoon
  Grated lemon rind 1⁄2 Teaspoon
Directions

GETTING READY
1. In a colander, wash the spinach leaves thoroughly and drain.
2. In a large sauce pan, boil 2 cups of water.
3. Add the spinach to the boiling water and blanch for 3 minutes.
4. Drain and refresh the spinach in cold water. Allow all the water to drain out and leave the spinach in the colander.

MAKING
5. In a skillet or a heavy bottomed saucepan, melt the butter over a medium high flame.
6. When the butter has melted and is foaming, add the flour and sauté for 2 minutes.
7. Taking pan off the heat, stir in the milk, whisking continuously until well blended with the roux.
8. Return the pan to the heat and continue cooking the sauce, stirring continuously to prevent lumps from forming.
9. Season the sauce with salt and pepper and flavor with nutmeg and lemon rind.
10. When the sauce begins to thicken, add the blanched and drained spinach.
11. Allow the spinach to cook, stirring constantly for another 2 to 3 minutes.

SERVING
12. Dish out immediately and serve hot accompanying potatoes and meat or fish.
13. You could sprinkle grated cheese over the creamed spinach if desired.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
European
Course: 
Side Dish
Method: 
Saute
Restriction: 
Vegetarian
Ingredient: 
Spinach
Interest: 
Everyday, Healthy
Preparation Time: 
5 Minutes
Cook Time: 
5 Minutes
Ready In: 
0 Minutes
Servings: 
2

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