Fresh Creamed Spinach #food #lunchrecipe #vegan #vegetarianrecipe #easyrecipe

My first prologue to spinach was at my grandparents house. I sat at the kitchen table taking a gander at the canned spinach on my plate while my granddad attempted energetically to give me uplifting statements.

"It'll make you enormous and solid like Popeye" he said. I didn't have the heart to disclose to him I was to a greater degree a Yogi Bear kinda young lady, all I needed were the treats in the outing container. However, on the other hand, he presumably realized that, that is the reason I was gazing at the spinach on my plate.

Quick forward 50 years and this a lot more seasoned young lady (yet at the same time a child on the most fundamental level) accepts each open door she can to have new greens and vegetables on the table, including spinach. This formula utilizes two 10 ounce compartments of crisp spinach. It'll resemble a ton, yet you'll be adding it to the sauce in an enormous saute container or pot, a bunch at once as you mix it into the sauce. Mix the spinach until it's simply shriveled, you need it to hold it's ravishing green shading.

My first nibble of Fresh Creamed Spinach was wonderful. In contrast to utilizing canned spinach, the crisp spinach had body to it. The slight piece of nutmeg in the sauce was not clear from the start, however then you taste it and your like… .ahhh better believe it that is pleasant.

Crisp Creamed Spinach… simple to make and wonderful to the taste buds . Popeye would be glad. Appreciate!

Also try our recipe Roasted Red Pepper Butter Recipe #food #lunchrecipe #vegan #vegetarianrecipe #easyrecipe

Ingredients

• 1/8 Teaspoon nutmeg
• 1/4 Teaspoon salt
• Two 20 ounce bags fresh spinach
• 1/2 cup whole milk
• 1/2 cup heavy cream
• 1/2 medium onion, diced
• 1 Tablespoon flour
• 4 Tablespoons butter
• salt and pepper to taste

Instructions

1. Place the diced onion and butter in a large saute pan or pot. Saute the onion for 2-3 minutes or until soft and translucent.
2. Place the milk and cream in a separate smaller saucepan, heat to warm and set aside. 
3. Sprinkle 1 Tablespoon of flour over the cooked onions and butter.  Stir and cook for 1 minute. Add the warm milk and cream to the mixture, whisk to prevent any lumps. Season with salt and pepper and add the nutmeg to the pan.  Cook until you bring the mixture up in temperature to hot.  Turn the burner off.  Add the spinach to the pan, stir until the spinach is wilted but still has a gorgeous green color. Serve immediately.

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