Creamed Spinach

Creamed Spinach

Spenótfőzelék

Ingredients:

2 bags Frozen Spinach Leaves (Trader’s Joes brand my favorite)

6 to 8 cups water (for boiling spinach)

6 cloves Garlic minced

1/3 cup Grapeseed Oil (maybe more, as needed)

1/2 cups Wondra Flour

3 cups reserve spinach water

1 cup milk

1 1/2-2 tsps. salt

Directions:

1.     Fill pot with water, add frozen spinach and boil for approximately 10 minutes.

2.   Strain spinach and reserve liquid.

3.   Combine 3 cups spinach water and 1 cup whole milk and set aside. (save remainder reserved liquid till creamed spinach is done in case you need to add a little more at the end to reach preferred thickness and texture)

4.   Heat grapeseed oil in saucepan and sauté garlic for a minute or less, being careful not to burn garlic.

5.   Add Wondra flour and whisk while toasting flour till it turns a light golden tan. Add a little oil if flour absorbs too much oil to allow a slight sizzle.

6.   Remove rue from heat and add liquids, 3 cups reserved spinach water and 1 cup milk, whisking briskly to incorporate and dissolve rue into a smooth creamy sauce.

7.   Be careful when adding liquid to rue. If rue is too hot, a splattering may occur. Also be careful for an extremely hot steam to shoot up toward your hand. OUCH! And it burns… ;-) I speak from experience. Ouch… be careful.

8.   Add spinach into sauce and stir with wooden spoon to incorporate spinach into cream sauce.

9.   Salt to taste and enjoy!