I had a bunch of spinach to use up, so I adapted a recipe I found at spinachrecipes.org. It’s not something I could eat every day, or even eat a lot of, but it was pretty good. The cream sauce is more like a cream gravy, so if you’re looking for an easy cream gravy give this one a try. This would also make a tasty side dish for Thanksgiving.
- 16 oz fresh spinach leaves
- 5 TBSP butter, divided
- 3 TBSP flour
- 1 c. hot milk
- 1 tsp. salt
- 1/4 tsp. pepper
- Melt 2 TBSP of butter in a large pan over medium high heat; add the spinach and cover until spinach is just wilted.
- Meanwhile, in a medium saucepan, melt the reamining 3 TBSP butter over medium high heat; add the flour and whisk until flour is incorporated, about 2 minutes, and this is your roux. Whisk the hot milk into the roux, and continue whisking until all lumps are removed. Season with salt and pepper.
- Add the cream sauce to the spinach, and toss to coat.