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.
About two cups
Preparation
- Pick over the spinach and discard any tough stems or blemished leaves. Rinse well and drain.
- 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.
- 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.
- 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.
- 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
Dining and Cooking