I Did It My Way Creamed Spinach |
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Prep Time: 10 Minutes Cook Time: 4 Minutes |
Ready In: 14 Minutes Servings: 4 |
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Another favorite recipe from Carol Gelles' 1,000 Vegetarian Recipes' cookbook. Try to use the freshest baby spinach you can find. Pre-packaged baby spinach is ideal as it is already picked over and rinsed. To cut down on the fat content use stock in place of all of the half and half cream. My addition to the spinach mixture is the freshly grated nutmeg, hence the name of this recipe. Ingredients:
2 tablespoons butter |
1 garlic clove, minced |
2 tablespoons unbleached flour |
2/3 cup vegetable broth, homemade preferably |
2 tablespoons half-and-half or 2 tablespoons heavy cream or 2 tablespoons milk |
2 cups baby spinach, chopped (not frozen) |
1/8 teaspoon salt |
1 pinch ground fresh nutmeg |
Directions:
1. In a saucepan over medium heat melt the butter. Add the garlic and cook, stirring about 15 seconds (DO NOT burn). Stir in the flour using wire whisk until the flour is absorbed.
2. Add the broth and half and half; continue to cook and stir with whisk until no lumps remain.
3. Add a pinch of nutmeg then the chopped spinach and salt. Cook, stirring frequently just until the spinach is wilted about 3 minutes.
4. Serve with a smile.
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