"Food is our common ground, a universal experience." - James Beard

Sunday, February 20, 2011

Creamed Spinach

Kent made this dish as part of our Valentine's dinner last week.  If you like spinach even a little bit, you will love this recipe!  The shallot gives it so much flavor!  It made a wonderful side dish and would be easy to double if you wanted to make it for a dinner party.  I can't wait until we have it again!

Creamed Spinach
1 (9 oz) bag of spinach
1 large shallot, finely chopped
1 tbsp flour
3/4 cup milk
2 tbsp vegetable oil
salt and pepper to taste

Wilt spinach by placing it in a covered pan on medium heat and adding a little salt.  After the spinach has wilted, squeeze out any excess moisture and set aside.  Saute the shallot in oil until they become clear (2-3 minutes on medium high heat).  Add salt and pepper.  Add the tablespoon of flour and mix it in thoroughly.  Allow the shallot/flour mixture to cook for about a minute.  Add in the milk and drop the heat to low.  Cook for 3 or 4 minutes to allow the mixture to thicken.  Take it off the heat and mix it into the spinach.

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