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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 4 |
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Found this in The Garden-Fresh Vegetable Cookbook by Andrea Chesman. It used fresh spinach, not frozen. Ingredients:
1 1/2 lbs spinach, tough stems removed |
2 tablespoons margarine |
1 shallot, large, minced |
2 tablespoons flour, all-purpose |
1 cup 2% low-fat milk |
1/8 teaspoon salt |
1 dash black pepper |
Directions:
1. Bring a large pot of salted water to a boil.
2. Melt the margarine in a medium saucepan over medium heat. Add the shallot and saute until soft, about 3 minutes.
3. Whisk in the flour until you have a paste.
4. Increase the heat, slowly adding the milk while whisking to prevent lumps.
5. Continue whisking until the sauce thickens, about 3 minutes.
6. Season with salt and pepper, reduce the heat to low.
7. Add the spinach to the boiling water and cook long enough to wilt, about 30 seconds.
8. Drain spinach well.
9. Place spinach on a cutting board and roughly chop.
10. Add the spinach to the cream sauce and stir to thoroughly combine.
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