Creamed Spinach
Description
My grandmother, Memaw, immigrated from Germany when she was 19 years old. She brought very few possessions, but brought a whole lot of traditions, culture and recipes from her home country with her. She was fond of saying "I'm an American, but I'm still a little bit German!" She was very proud of being an American, but trust me--she was still a whole lotta bit German!
Memaw was always into nutrition, even when it wasn't a "thing." But when it came to a perfectly healthy vegetable like spinach, she always served it with a cream sauce. Can't complain--it's delicious this way :)
Ingredients
Instructions
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In a large saucepan, heat the butter until melted and bubbly, but not browned. Add onion and saute for a few minutes until transparent.
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In the meantime, heat the olive oil in a large, heavy saute pan over medium-high heat. Add the spinach, along with a little salt (a squeeze of lemon is optional, but yummy). Turn the spinach, cover and turn the heat to low.
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Add the flour to the butter and onion mixture, once the onion is cooked. Whisk until the flour is absorbed and cooked, but not brown. Add milk and whisk until thickened. Add salt and pepper, plus the pinch of nutmeg.
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Add cooked spinach, along with any accumulated liquid. Stir to combine. Enjoy!
