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German Creamed Spinach
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To view Linda's favorite Spinach Recipes.Don't forget to check out my Thanksgiving Turkey Dinner Menu and German Roulade Dinner Dinner Menu which includes German Cream Spinach. German Creamed Spinach
2 to 3 large bunches
(4 pounds) fresh
spinach leaves
NOTE: This is one of those recipe
where we normally buy a large amount (and I mean large amount) of spinach, and then
decide how much Cream Sauce we will need to make. Be flexible! | |
Wash spinach leaves thoroughly.
In a large saucepan, cook spinach in as little water as possible until tender.
NOTE: As you can see, it takes a lot of spinach to feed
my family their favorite dish!
As soon as spinach is thoroughly wilted, remove from heat, and drain in a colander, pressing with the back of a kitchen spoon to squeeze out excess liquid.
NOTE: From a large pot full to
what seems like very little spinach! There will be enough, so don't worry!
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Place drained spinach on a cutting board; cut spinach very fine. NOTE: Up to this point, the spinach can be prepared in advanced and stored in the refrigerator 1 to 2 days. | |
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Makes 6 to 8 servings. CREAM SAUCE:
In a large frying pan or large pot over medium heat, melt butter. Add onion and saute until soft; add flour and blend thoroughly. When perfectly smooth and free from lumps but not in the least browned, add salt and pepper. Gradually add milk; reduce heat to low and cook, stirring constantly, until sauce boils (may use some spinach juice in place of milk).
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Prepare Cream Sauce. In a medium bowl, mix together Cream Sauce and chopped spinach. Season with salt and pepper
and garnish with hard-cooked egg slices. Serve warm.