Wednesday, December 4, 2013

Recipe: Creamed Spinach

Fresh from the garden!

Serves 4 

3 lbs fresh spinach 
1 ½ C water 
4 Tbsp butter 
½ C flour 
1 ½ C half and half 
Dash nutmeg 
Salt, black pepper to taste 

Cook washed spinach in salted boiling water for 45 minutes or until cooked down. Drain, squeezing as much liquid out as possible, then chop spinach fine. Heat butter in skillet and stir in flour until smooth, cooking about 10 minutes (stirring constantly) to a light brown roux. Stir in cream, nutmeg, and salt and pepper to taste. Bring to a boil and simmer a few minutes. Pour into blender and blend 15 seconds.

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