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Creamed Spinach




Source of Recipe


Chef Steve Meyer


List of Ingredients




1 10 oz box frozen chopped spinached,
thawed.
1 1/2 c. light cream or 3/4 c. each of heavy cream and milk
1 tsp salt
1/4 tsp nutmeg
2 tblsp unsalted butter
2 tblsp all- purpose flour


Recipe



Gently squeeze the spinach, discarding excess water. Place in non-aluminum saucepan and cook over low heat, stirring constantly for 5 minutes until beginning to become tender but still bright green.


Add the cream, salt and nutmeg and simmer for five minutes until the cream has bibbled and reduced slightly.

Meanwhile, melt the butter in a small skillet: add flour and cook over low heat stirring for 3 to 4 minutes until opaque.

Stir this roux into the spinach mixture. Simmer for 4 to 5 minutes longer until creamy and smooth but still bright green.

Serve hot.