I couldn't eat it as a kid. Just try eating a whole lot of this with only a slice of bread. Only if nothing, absolutely nothing is there to eat and you are hungry. But I was never that hungry on weekdays. Other than pasta days there was a vegetables soup followed by a plain vegetable stew and bread. Fast forward a few decades and creamed spinach looks good as a side dish. Now we are talking. This is kind of nice.
CREAMED SPINACH
8 cups of fresh spinach
2 Tbsp butter
2 Tbsp flour
1/2 garlic clove, minced
milk
salt and pepper
• In a medium sized pot bring water to boil.
• Wash the spinach and drain.
• Cook just until limp.
• Drain and plunge into cold water.
• Squeeze out all the juices, and chop spinach finely.
• In a pot make a roux from butter and flour.
• Add the garlic.
• Stir the chopped spinach into the roux.
• Add milk to make thick sauce.
• Cook and stir until bubbles break the surface.
• Slowly simmer for 2 minutes.
• Season creamed spinach with salt and pepper.
2 Tbsp butter
2 Tbsp flour
1/2 garlic clove, minced
milk
salt and pepper
• In a medium sized pot bring water to boil.
• Wash the spinach and drain.
• Cook just until limp.
• Drain and plunge into cold water.
• Squeeze out all the juices, and chop spinach finely.
• In a pot make a roux from butter and flour.
• Add the garlic.
• Stir the chopped spinach into the roux.
• Add milk to make thick sauce.
• Cook and stir until bubbles break the surface.
• Slowly simmer for 2 minutes.
• Season creamed spinach with salt and pepper.
8 cups of cooked spinach
Chop fine
Yields 1 traditional serving
or 2 sides
