Creamed Spinach

img_5467img_5470Creamed Spinach
courtesy of Food.com

Ingredients

White Sauce

  • 3 tablespoons butter
  • 2 cloves garlic, grated or minced
  • pinch of cayenne
  • pinch of grated nutmeg
  • 4 tablespoons flour
  • 1/2 teaspoon salt
  • 1 cup half-and-half

Spinach

  • 2 tablespoons butter
  • 2 tablespoons sweet onion, minced
  • 1/4 cup water
  • 20 ounces frozen spinach, drained and chopped
  • 1/2 teaspoon ground black pepper
  • 1/2 cup sour cream
  • 1/4 cup grated parmesan cheese

Method

In a saucepan melt butter over medium low heat until sizzling. Add garlic, cayenne pepper, and nutmeg; saute for about 1 minute, but do not brown the garlic. Whisk in the flour and salt until creamed together and smooth. Stir in the half and half a little at a time. Increase heat to medium and constantly whisk until the mixture becomes thick and smooth. Remove from heat; set aside.

Place 2 tbsp butter in saucepan over medium heat; add the minced onion, and cook until transparent. Add spinach and water to pan, lower the heat, and saute for another few minutes, stirring until the spinach is cooked.

When the spinach is almost done, add the pepper, prepared white sauce, sour cream and parmesan cheese. Stir well, and simmer until completely blended. Season with more salt and pepper, as needed.

NOTES

This was the best creamed spinach in the history of creamed spinach. It really does taste just like the Boston Market stuff, which is what made me fall in love with creamed spinach in the first place. So so so good, I could almost eat a big bowl for dinner on its own.

Pro tip: can easily be doubled without changing any ratios. Comes out just the same.

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