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Prep Time: 5 Minutes Cook Time: 10 Minutes |
Ready In: 15 Minutes Servings: 4 |
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This is my favorite side dish to make for formal dinners and holidays. It's the culmination of playing with several different recipes over the years. Ingredients:
2 (10 ounce) packages frozen chopped spinach |
1/4 cup butter |
1 sweet onion, chopped |
3 tablespoons flour |
1 cup cream |
1 low-sodium chicken bouillon cube |
2 tablespoons boiling water |
1/4 teaspoon kosher salt (less if regular) |
1/4 teaspoon fresh ground pepper |
1/4 teaspoon fresh grated nutmeg (less if dried) |
Directions:
1. Thaw spinach and squeeze water out.
2. Over medium-high heat, melt butter and sautee onion until translucent.
3. Add flour and stir for a minute or two until just slightly browned.
4. Add cream, a little at a time, continually stirring. When thickened, turn heat down to low.
5. In a coffee cup, add boiling water to chicken bouillon to dissolve it. Then add that to the white sauce along with the salt, pepper and nutmeg.
6. Add spinach, cover and heat a few more minutes until spinach is hot.
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