3 lb. fresh spinach
1/2 c. onion, chopped
2 Tbsp. butter
2 tsp. flour
1/2 tsp. salt
1/2 c. milk
dash nutmeg
Directions:
Clean and cook spinach. Drain, pressing out as much water as possible. Chop finely. Saute onions until transparent. Set aside. Melt butter in a saucepan and add flour to make a roux. Cook until it begins to turn golden, but not long enough so that it turns brown. Stir in the spinach and cook a few minutes until it is quite dry. Add onions and salt. Stir in milk (or cream) and bring the mixture to a boil. Cook a few minutes. Remove from heat and add nutmeg. Serve immediately.
From Ginny’s archive.
Submitted by Gretchen Grant Contributed on: and modified on Tuesday January 31st, 2006
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