Advertisement
Ingredients
1 ¼ pounds spinach in bulk or 1 ½ 10-ounce packages of spinach in plastic
4 cups water
2 tablespoons butter
1 ½ tablespoons flour
1 cup milk
Salt to taste, if desired
Freshly ground pepper to taste
Pinch of freshly grated nutmeg
Pinch of cayenne pepper
Nutritional analysis per serving
11 grams carbs; 21 milligrams cholesterol; 135 calories; 2 grams monosaturated fat; 1 gram polyunsaturated fat; 5 grams saturated fat; 8 grams fat; 4 grams fiber; 1048 milligrams sodium; 6 grams protein; 4 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered by
Preparation
- Step 1
Pick over the spinach and discard any tough stems or blemished leaves. Rinse well and drain.
- Step 2
Bring the water to the boil in a saucepan and add the spinach. Let it cook about two minutes and drain, pressing or squeezing to extract as much liquid as possible from the leaves.
- Step 3
Heat one tablespoon of the butter in a saucepan and add the flour, stirring with a wire whisk. When blended, add the milk, stirring vigorously with the whisk. Add the salt, pepper, nutmeg and cayenne pepper. Cook, stirring, until the mixture is thickened and smooth.
- Step 4
Put the spinach into the container of a food processor or electric blender and blend thoroughly, stirring down as necessary. There should be about one cup.
- Step 5
Put the spinach in the sauce and stir to blend. Bring to the simmer and swirl in the remaining one tablespoon of butter.
Private Notes
Comments
Add 1/2 yellow onion diced to the butter and garlic and cook until translucent before continuing with flour, milk, etc. Add 1/2 cup mozzarella cheese and 1/4 parmesan cheese and end and blend until creamy
bland flavor-- needs salt too much flour - roux too thick. Used part cream, was too heavy- try yoghurt? 1/2 large onion too much
Don't over blend the spinach, or else you get soup. Chopping gives better texture. Some breadcrumbs at the end gives additional texture. Parmesan cheese at the finish, under the broiler for a brief toast, gives a nicesaltiness and creamines. Serve in ramekins.
Add 1/2 yellow onion diced to the butter and garlic and cook until translucent before continuing with flour, milk, etc. Add 1/2 cup mozzarella cheese and 1/4 parmesan cheese and end and blend until creamy