Creamed Fresh Spinach

1. 1

   Bring a large pot of salted water to a boil.

2. 2

   Melt the margarine in a medium saucepan over medium heat. Add the shallot and saute until soft, about 3 minutes.

3. 3

   Whisk in the flour until you have a paste.

4. 4

   Increase the heat, slowly adding the milk while whisking to prevent lumps.

5. 5

   Continue whisking until the sauce thickens, about 3 minutes.

6. 6

   Season with salt and pepper, reduce the heat to low.

7. 7

   Add the spinach to the boiling water and cook long enough to wilt, about 30 seconds.

8. 8

   Drain spinach well.

9. 9

   Place spinach on a cutting board and roughly chop.

10. 10

    Add the spinach to the cream sauce and stir to thoroughly combine.

No nutritional information available.

No additional tips available.