Thursday, April 23, 2009

Pioneer Woman’s Creamed Spinach

serves 6 to 8

1 stick butter8 tablespoons flour
1/2 medium onion, finely diced
3 garlic cloves, finely minced
2 cups milk
Salt & Pepper to taste
Pinch of ground nutmeg
3 tablespoons butter
24 ounces baby spinach

Melt 1 stick of butter in a pot. Sprinkle in flour and whisk together. Cook over medium heat for five minutes or until light golden brown. Throw in onion and garlic and stir together, cooking for another minute. Pour in milk, whisking constantly, and cook for five minutes while you cook the spinach.
Melt 3 tablespoons butter in a separate pot. Add spinach in increments until all incorporated, and cook until wilted but not soggy, about 4 to 5 minutes.
Season the cream sauce with salt, pepper, and nutmeg. Add spinach to the cream sauce, stirring gently to combine.

Serve immediately.

(Though it tastes great cold out of the fridge the next day!)

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