Old House Creamed Spinach

Pennsylvania Dutch Side Recipes

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

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: Thursday September 8th, 2005 and modified on Tuesday January 31st, 2006