creamed spinach
A couple of people asked about how I made the creamed spinach this weekend.
Brian and I both really enjoyed the creamed spinach his sister-in-law, Melissa, makes for thanksgiving, so I asked for her recipe. She didn't have it on her, and doesn't stick to it exactly anyway, so I asked her to just give me the basic outline.
Here is what I recalled and did.
In one pan, make a bechamel sauce.
If you haven't done this before, it's relatively simple. I put 3 TBLSP butter and 3 TBLSP flour into a saucepan, whisk over medium heat. Once it has gotten a little cooked and smells a little toasty, but has not gotten all brown, start whisking in room temp/slightly warm milk, a little at a time, up to 3 cups, until it's all mixed in.
In another pan, sautee onions and garlic in a little oil, add nutmeg, salt and pepper to taste.
When they get soft, add the spinach. If you are using frozen, you probably want to thaw it and squeeze out some of the excess liquid before doing this. I tried it with fresh, which cooked down a LOT.
Once it is wilted (or warmed in the case of frozen) stir in bechamel. (I used only about half of mine due to having much less spinach once it cooked than I realized I would.) Then stir in some sour cream.
serve soon after. though it's not bad re-heated. :)
Brian and I both really enjoyed the creamed spinach his sister-in-law, Melissa, makes for thanksgiving, so I asked for her recipe. She didn't have it on her, and doesn't stick to it exactly anyway, so I asked her to just give me the basic outline.
Here is what I recalled and did.
In one pan, make a bechamel sauce.
If you haven't done this before, it's relatively simple. I put 3 TBLSP butter and 3 TBLSP flour into a saucepan, whisk over medium heat. Once it has gotten a little cooked and smells a little toasty, but has not gotten all brown, start whisking in room temp/slightly warm milk, a little at a time, up to 3 cups, until it's all mixed in.
In another pan, sautee onions and garlic in a little oil, add nutmeg, salt and pepper to taste.
When they get soft, add the spinach. If you are using frozen, you probably want to thaw it and squeeze out some of the excess liquid before doing this. I tried it with fresh, which cooked down a LOT.
Once it is wilted (or warmed in the case of frozen) stir in bechamel. (I used only about half of mine due to having much less spinach once it cooked than I realized I would.) Then stir in some sour cream.
serve soon after. though it's not bad re-heated. :)