Creamed Spinach

Ingredients

• 1 ¼ pounds spinach in bulk or 1 1/2 10-ounce packages of spinach in plastic
• 4 cups water
• 2 tablespoons butter
• 1 ½ tablespoons flour
• 1 cup milk
• Salt to taste, if desired
• Freshly ground pepper to taste
• Pinch of freshly grated nutmeg
• Pinch of cayenne pepper

• Nutritional Information

  • Nutritional analysis per serving (4 servings)

    132 calories; 8 grams fat; 4 grams saturated fat; 0 grams trans fat; 2 grams monounsaturated fat; 0 grams polyunsaturated fat; 10 grams carbohydrates; 3 grams dietary fiber; 3 grams sugars; 6 grams protein; 21 milligrams cholesterol; 293 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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About two cups

Preparation

1. Pick over the spinach and discard any tough stems or blemished leaves. Rinse well and drain.
2. Bring the water to the boil in a saucepan and add the spinach. Let it cook about two minutes and drain, pressing or squeezing to extract as much liquid as possible from the leaves.
3. Heat one tablespoon of the butter in a saucepan and add the flour, stirring with a wire whisk. When blended, add the milk, stirring vigorously with the whisk. Add the salt, pepper, nutmeg and cayenne pepper. Cook, stirring, until the mixture is thickened and smooth.
4. Put the spinach into the container of a food processor or electric blender and blend thoroughly, stirring down as necessary. There should be about one cup.
5. Put the spinach in the sauce and stir to blend. Bring to the simmer and swirl in the remaining one tablespoon of butter.

20 minutes