Creamed Spinach

This recipe originally came from a Colonial Williamsburg cookbook. The ginger and nutmeg make it a little different from the majority of creamed spinach recipes.

• Ready In: 1 hr
• Serves: 10

Ingredients

• 1⁄2 cup butter
• 1⁄2 cup flour
• 1  teaspoon salt
• 1⁄8 teaspoon pepper
• 2  cups milk
• 2 (12 1/2ounce) boxes frozen chopped spinach
• 1⁄2 teaspoon ginger
• 1⁄4 teaspoon nutmeg

Directions

1. Set spinach out to thaw.
2. Melt butter in a medium pan on stove.
3. Stir in flour and spices.
4. Add milk slowly, stirring constantly until sauce thickens.
5. NOTE: A white sauce reaches its maximum thickness when it starts to boil.
6. Add thawed, drained spinach.
7. If making ahead, put in a covered casserole dish and store in refrigerator.
8. Before serving, heat in a 350 degree oven until bubbly (about 1/2 - 3/4 hour).