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Creamed Spinach

The ultimate side dish for beef, this classic recipe is so delicious and not at all difficult. Fresh or frozen spinach can be used here and we often use Boursin cheese instead of Parmesan which adds a lovely herby accent. We have found that it can be made up to an hour in advance of dinner and simply reheated. Be sure to use a whole nutmeg and grate it generously into the mixture – it makes ALL the difference! 

Creamed Spinach

2 tbs. butter
1 small onion, finely chopped
2 tbs. flour
3/4 cup milk
14 oz. frozen or prepared fresh spinach *
3 fl. oz. light cream
grated nutmeg
2 tbs. Parmesan cheese (optional)

Melt the butter in a saucepan and add the onions. Cook gently for 5 minutes, or until soft. Add the flour and cook for 2 minutes, stirring. Slowly stir in the milk and cook for 5 minutes, stirring often, until thickened. Add the spinach, cream, nutmeg, Parmesan, and a good amount of seasoning. Continue to cook until heated through and creamy.

*To prepare the spinach: If using frozen, cook according to package directions, let cool a bit, then, using a tea towel, wring out to remove all excess water. If using fresh, place it in a colander in the sink and pour boiling water from the kettle over it to wilt the leaves. Wring it out to remove the water and finely chop.

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