Traditional Creamed Spinach
|Frozen chopped spinach/2 1/2 pounds fresh, washed and stems removed||20 Ounce (Two 10 Ounce Packages)|
|Unsalted butter||2 Tablespoon|
|Onion||1 Large, peeled, finely chopped|
|Unbleached all purpose flour||2 Tablespoon|
|Milk||1 Cup (16 tbs)|
|Ground red pepper||1⁄8 Teaspoon|
|Ground nutmeg||1 Pinch|
|Ground black pepper||To Taste|
In a medium size saucepan, cook the spinach according to the package directions, drain well, and set it aside.or shake most of the water from the fresh spinach, place it and the salt in a large, deep saucepan, cover, and cook it until tender, about 5 to 7 minutes.
Drain well in a strainer.
Melt 2 tablespoons of butter in the saucepan over medium high heat.
When it has foamed, add the onion and saute it for 6 to 8 minutes, or until lightly colored.
Combine the spinach with the onion.
Melt the remaining 2 tablespoons of butter in a small saucepan over medium-high heat.
When it has foamed, add the flour and beat it with a wire whisk over medium-low heat for a few minutes to cook but not brown the flour.
Pour the milk in all at once, and beat until the mixture is smooth and thick.
Add the paprika, red pepper, nutmeg, salt, and pepper; scrape this white sauce (bechamel) into the spinach-onion mixture; and stir to blend.