Creamed Fresh Spinach

Submitted by Carol

"Found this in "The Garden-Fresh Vegetable Cookbook" by Andrea Chesman. It used fresh spinach, not frozen."

 

• Ready In: 20mins
• Ingredients: 7
• Serves: 4

ingredients

• 1 1⁄2 lbs spinach, tough stems removed
• 2 tablespoons margarine
• 1 shallot, large, minced
• 2 tablespoons flour, all-purpose
• 1 cup 2% low-fat milk
• 1⁄8 teaspoon salt
• 1 dash black pepper

directions

1. Bring a large pot of salted water to a boil.
2. Melt the margarine in a medium saucepan over medium heat. Add the shallot and saute until soft, about 3 minutes.
3. Whisk in the flour until you have a paste.
4. Increase the heat, slowly adding the milk while whisking to prevent lumps.
5. Continue whisking until the sauce thickens, about 3 minutes.
6. Season with salt and pepper, reduce the heat to low.
7. Add the spinach to the boiling water and cook long enough to wilt, about 30 seconds.
8. Drain spinach well.
9. Place spinach on a cutting board and roughly chop.
10. Add the spinach to the cream sauce and stir to thoroughly combine.

Reviews

[NurseJaney]

Sorry -- prepared 1/2 recipe according to recipe. Fresh spinach -- other than baby spinach -- needs more than 20 seconds (actually was in the water about 60 sec.) It was just too chewy - and the sauce too gummy. Needs more milk to flour proportion. Thanks anyway, Half Hearted Chef.