Prep 10 mins
Cook 4 mins
Another favorite recipe from Carol Gelles' 1,000 Vegetarian Recipes' cookbook. Try to use the freshest baby spinach you can find. Pre-packaged baby spinach is ideal as it is already picked over and rinsed. To cut down on the fat content use stock in place of all of the half and half cream. My addition to the spinach mixture is the freshly grated nutmeg, hence the name of this recipe.
- 2 tablespoons butter
- 1 garlic clove, minced
- 2 tablespoons unbleached flour
- 2⁄3 cup vegetable broth, homemade preferably
- 2 tablespoons half-and-half or 2 tablespoons heavy cream or 2 tablespoons milk
- 2 cups Baby Spinach, chopped (NOT frozen)
- 1⁄8 teaspoon salt
- 1 pinch ground fresh nutmeg
- In a saucepan over medium heat melt the butter. Add the garlic and cook, stirring about 15 seconds (DO NOT burn). Stir in the flour using wire whisk until the flour is absorbed.
- Add the broth and half and half; continue to cook and stir with whisk until no lumps remain.
- Add a pinch of nutmeg then the chopped spinach and salt. Cook, stirring frequently just until the spinach is wilted about 3 minutes.
- Serve with a smile.
I really like this recipe. I've made it twice lately. The first time, I ended up adding more half and half than called for as the dish sat on the stove a while before it was served and needed the add'l liquid to keep it at the right consistency. The second time, I used half the amount of butter and flour, and it was a thinner consistency and more to my liking. This is a great way to use fresh spinach and I love the flavor. Even my husband likes it, and he hates spinach.
I love spinach, and I buy baby spinach leaves every week, so this recipe really appealed to me. I made this with vegetable broth – my Vegetable Stock Recipe #135453 – which I always have on hand in the freezer; for me, this added to the subtle blend of great flavours. I used 3 cloves of garlic, and instead of the half-and-half (which I don’t think you can buy here) or milk, I used creamy Greek yoghurt. Just delicious! And I really liked that pinch of nutmeg too, Cookgirl! I’d be more than happy to eat this as a snack on toast. But it also makes a great side-dish. I certainly ate this with a smile! Thanks for sharing this recipe!
This was pretty good! Next time I will use water as the broth competed with the spinach flavor- I LOVE spinach and garlic! Thanks for another great recipe cookie!