German Creamed Spinach

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Rating:

(1 vote) 5 1

The homemade cream sauce that goes over the spinach is better than anything you could buy at the store - put in the extra effort.

Ingredients

2 lb. fresh spinach leaves
Cream Sauce
Salt and pepper to taste
Cream Sauce:
2 Tbs. butter
2 Tbs. finely chopped onion
2 Tbs. all-purpose flour
Salt and pepper to taste
1 C. milk

Directions

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.

Cream Sauce: In a large frying pan over medium heat, melt butter. Add onion and sauté 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; reduce heat to low and cook, stirring constantly, until sauce boils (may use some spinach juice in place of milk).

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

Yield: 6-8 servings