Thursday, September 22, 2011

Creamed Spinach

Spinach. Despite Popeye’s best efforts, it’s gotten a bad rap over the years. Most people either love it or hate it. Me? I love it. Not that canned stuff Popeye carried but real, fresh spinach, usually served up in a salad or lightly sautéed in a little olive oil. Healthy stuff that tastes good.

But sometimes it’s worth a splurge and healthy goes out the window. Like this recipe. It’s not heart-healthy at all, but it sure does taste good! I used fresh spinach and sautéed it myself. You can thaw out a bunch of frozen stuff if you like.

Creamed Spinach

Spinach, 2 10-ounce bags
Butter, 5 tablespoons, divided
Flour, 1/3 cup
Milk, 1 cup
Nutmeg, a dash or two
Green Onion (or white), about 1/4 cup chopped
Parmesan, 1/2 cup, grated
Sour Cream, 1/2 cup

Preheat oven to 350. Slice the green onions (or dice the white onion) and grate the cheese.

Then, in a small saucepan, melt 4 tablespoons butter over medium heat. Once it begins to bubble add the flour and stir it until it’s a smooth paste.
Add the milk, reduce the heat and cook until it’s smooth and thick. Stir in a little nutmeg, remove from the heat and set the sauce aside for now.

In a large skillet, melt the remaining 1 tablespoon butter over medium heat. Add the onions and cook until they soften and just begin to brown.

Add the spinach and let it cook down until it’s wilted. You’ll have to add a handful or two at a time so it’ll fit in the pan but it’ll cook down quickly.

Drain off any excess water and add the sauce to the spinach.

Add the cheese and sour cream. Stir it all together and season to taste with salt and pepper.

Pour the mixture into a small casserole dish and bake at 350 for 35 to 40 minutes, or until it’s all bubbly, thickened and lightly browned.

Serve it up and enjoy!

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