Spinach: Ruth's Chris Creamed Spinach
Source of Recipe
www.razzledazzlerecipes.com
List of Ingredients
Bechamel Sauce:Ê
1/2 C. butter
1/4 C. all-purpose flour
2 T. chopped onion
1 clove
1 small bay leaf
1/4 t. salt
2 C. half-and-half or whole milk
Spinach:
1 lb. fresh spinach, well cleaned and stemmed
salt and fresh pepper, to taste
2 T. butter, softened Recipe
In small saucepan, melt the 1/2 cup butter over medium heat until foamy. Add flour and cook, stirring, until light brown in color. Add onion, clove, bay leaf and salt, and then whisk in half-and-half or milk, stirring until the mixture comes to a boil and thickens. Reduce the heat and cook for 5 minutes. Pass sauce through a fine strainer and reserve. The sauce will be very thick.
Cook spinach by immersing in boiling water for 1 minute. Remove and plunge in ice water to cool. Squeeze spinach until very dry and puree in a food processor. Set aside.
Just before serving, combine the sauce with the pureed spinach and cook on low heat, stirring often, for about 5 minutes. Season to taste with salt and freshly ground black pepper. Finish by stirring in the 2 tablespoons softened butter. Makes 4 (4-ounce) servings.
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