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German Creamed Spinach




Source of Recipe


Mai


Recipe Introduction


This dish is absolutely wonderful! It's a family favorite at our house for all holidays and special occasions.
2 to 3 large bunches (2 pounds) fresh spinach leaves


List of Ingredients





CREAM SAUCE:
2 tablespoon butter
2 tablespoon finely chopped onion
2 tablespoons all-purpose flour
Salt and pepper to taste
1 cup milk
1/4 cup chicken broth



Recipe



Wash spinach leaves thoroughly. In a large saucepan, cook spinach in as little water as possible until tender. As soon as spinach is thoroughly wilted, remove from heat, and drain in a colander, pressing with the back of a kitchen spoon to squeeze out excess liquid. Place on a cutting board; cut cooked spinach very fine.

In a medium bowl, mix together Cream Sauce and spinach. Season with salt and pepper. Serve immediately.

NOTE: If spinach bunches are extra large, you probably will need to double the Cream Sauce recipe.

Makes 6 to 8 servings.


In a large frying pan over medium heat, melt butter. Add onion and saute until soft; add flour and blend thoroughly. When perfectly smooth and free from lumps but not in the least browned, add salt and pepper. Gradually add milk and broth; reduce heat to low and cook, stirring constantly, until sauce boils.