I feel like I've been talking a lot about food on here lately since we've been working on trying new foods and eating
So this month I've introduced some new veggies into the dinner rotation. Most recently, I made creamed spinach from a variety of recipes I found on the internet. I took what soundest the yummiest out of the recipes I read and made this version that we both actually loved.
2- 9oz bags spinach (I bought Publix brand)
1 sweet onion, diced
1.5 tsp minced garlic
1 stick butter, divided
2 cups milk (I used 1/2 cup heavy cream and 1.5 cups skim milk, but all regular milk would be fine... just not quite as creamy)
1 tsp Cavender's Greek Seasoning (looks like this, located with the other spices)
1/3 cup freshly grated parmesan (I used Locatelli because it's the best) :)
Directions:Melt 5T of butter in a pan on medium heat. Add flour and whisk immediately until the roux thickens and turns a golden brown color (about 3-5 minutes). Add in the onion and garlic and cook for another couple of minutes. Then add milk, Cavender's and parmesan. Continue to whisk until the sauce thickens (about 5 minutes).
Meanwhile, melt remaining butter in a separate pan. Add both bags of spinach if you have room in the pan, or add a little at a time until the spinach withers down enough. Continue stirring on low heat until all of the spinach is wilted but not mushy (you can taste if you want... there should be just a little crunch to it).
Once the sauce has a good thick consistency, scoop out as much as desired into the spinach pan and mix it all together.
The roux that I made was twice as much as we needed for the two bags of spinach, so I saved half in the refrigerator and heated it up on the stove another night with two fresh bags of spinach. Since this is a longer process than I normally take for the vegetable part of our meal, I liked getting two meals covered with basically one prep.
It really did taste so good and was honestly much easier than these steps make it sounds, hah!