• 3 tablespoons slated butter
  • 3 tablespoons unbleached all-purpose flour
  • 1/2 yellow onion, minced
  • 2 cloves of garlic
  • 1 bay leaf
  • 1 cup 1 % low fat milk
  • A little freshly grated nutmeg
  • 1 large bag of spinach leaves
This Sunday our family table enjoyed delicious grilled steaks with chimichurri sauce, steakhouse baked potatoes, creamed spinach and grilled salad. We were not at a restaurant but around our family table.
This side dish of creamed spinach was not only healthy but extremely flavorful.
1. Melt your butter in heavy medium saucepan over medium heat.2. Add flour and stir until light golden, about 5 minutes.3. Stir in onion, bay leaf and minced cloves.4. Gradually whisk in milk.

5. Whisk until mixture boils and thickens, about 5 to 7 minutes.

6. Reduce heat to low and simmer 5 minutes longer, whisking frequently (sauce will be very thick).

7. Remove bay leaf and whole clove.

8. Cook spinach in large pot of boiling water just until wilted and tender, about 2 minutes.

9. Drain.

10. Transfer spinach to bowl filled with ice water to cool.

11. Drain well.

12. Roll up spinach in kitchen towel and squeeze out as much liquid as possible.

13. Transfer spinach to processor and finely chop.

14. Add spinach to warm sauce, simmer over low heat until spinach is heated through, stirring often, about 5 minutes.

15. Stir in remaining 2 tablespoons of butter.

16. Season to taste with salt and pepper and serve.