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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 6 |
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This is such a simple and good side dish. From Family Circle Magazine. Ingredients:
5 (6 ounce) bags baby spinach leaves |
1 tablespoon butter |
1 tablespoon all-purpose flour |
1/2 cup warm milk, plus more for thinning |
3/4 teaspoon salt |
1/4 teaspoon black pepper |
1/8 teaspoon ground nutmeg |
1 pinch cayenne pepper |
4 ounces cream cheese (at room temperature) |
Directions:
1. Rinse spinach leaves.
2. Place half of the leaves in a 3 quart saucepan.
3. Cover; cook over medium-high heat until wilted, about 5 minutes, shaking pan occasionally.
4. Add remaining spinach leaves to pot as the first batch shrinks .
5. Cook spinach until it is all wilted, about another 5 minutes.
6. Drain spinach; let cool.
7. When cool, squeeze spinach to remove excess water, then chop fine.
8. Return to sauce pan.
9. In small saucepan, melt butter over medium heat.
10. Whisk in flour; cook, stirring, 1 minute.
11. Whisk in warm milk.
12. Bring mixture to simmering; cook, whisking constantly, 2 minutes.
13. Stir in salt, pepper, nutmeg and cayenne.
14. Remove from heat; whisk in cream cheese until smooth.
15. Scrape cheese sauce into saucepan with spinach.
16. Stir over medium-low heat until heated through, about 2 minutes.
17. For a more liquid consistency, if desired, thin with another 2 tbs milk.
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