facebook twitter
Instagram stat-blue
Pinterest email

35°F

Snellville

Partly Cloudy

Humidity: 65%

Wind: 7 mph

tagline-265

spacer400x12spacer400x12

Creamed Fresh Spinach

3 pounds fresh spinach
1 tablespoon unsalted butter
1 tablespoon flour
1 cup heavy cream
3/4 teaspoon Tabasco sauce
1/4 teaspoon freshly grated nutmeg
1/4 teaspoon salt
1/2 teaspoon black pepper
1/2 ounce grated Parmigiano-Reggiano cheese

Cook spinach in an uncovered 5-6 quart pot of boiling salted water until tender, about 2-3 minutes, stirring once or twice. Drain in a colander and rinse under cold water to stop cooking; drain well. Squeeze excess water from spinach with your hands. Coarsely chop spinach. Melt butter in 3-quart saucepan over medium heat. Gradually add flour to melted butter, whisking for 2 minutes. Whisk in cream, Tabasco sauce, nutmeg, salt and pepper; bring to a boil then reduce heat and simmer, whisking constantly for 2 minutes or until sauce thickens. Add spinach and cheese and stir well until heated through.

Nancy Rice
Snellville Farmers’ Market Customer

market-recipes-button