New Orleans Creamed Spinach
- ¾ cup (1½ sticks) butter
- 10 ounces fresh spinach leaves washed, stemmed and chopped
- 1½ cups onion, finely chopped
- ¼ cup all-purpose flour
- 2 cups scalded milk
- 1 teaspoon salt
- pinch of white pepper
- pinch of nutmeg
- Melt ½ cup butter in a large sauté pan; add the spinach and cook over medium heat a few minutes until wilted.
- In a large saucepan, melt the remaining ¼ cup butter.
- Add the onion and cook over medium heat until tender.
- Using a whisk, blend the flour into the mixture, and gradually pour in the milk.
- Stir until smooth, and add the spinach.
- Season with salt, white pepper, and nutmeg.
- When the mixture is thick and warmed through, remove it from the heat and serve.
Recipe by Oakmont Farmers Market at https://www.oakmontfarmersmarket.org/2005/07/new-orleans-creamed-spinach/
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