- 1 pound fresh spinach
- 1/2 cup water
- 1 teaspoon salt
- 1 teaspoon butter or margarine
- 1 teaspoon all-purpose flour
- Wash spinach well and remove any hard stems. In a large pot, bring water to a boil and add spinach (it will cook down very rapidly). Remove spinach from the stovetop, let cool slightly then drain reserving the water.
- Using an electric food processor, puree the spinach.
- Make roux with the butter, flour and reserved water. Add the roux to the spinach, stir and serve.
10/01/2019
recipepes.com
quick creamed spinach, recipe
PT15M
PT1H
5
455 calories
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