Sunday, December 30, 2007

Creamed Spinach

This is a slightly healthier version without cream. I normally use Swiss cheese. This recipe is from "Laurel's Kitchen."



¾ cup milk

½ small onion, chopped fine

1 T butter

1 T flour

1box spinach thawed and moisture squeezed out

¼ tsp salt

pinch fresh nutmeg


(½ c grated Swiss or 2 T Parmesan or ¼ c cream cheese crumbled with a fork)

Saute onion in butter in a large skillet. When the onion is clear stir in flour and cook, stirring for about 2 minutes. Don’t let the flour brown. Whisk in the milk a little at a time and cook until thickened, stirring.

Add the spinach, distributing evenly. Simmer gently until spinach is warmed. Season with salt and nutmeg. Add cheese if wanted. This is a good filling for savory crepes.

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