- 1/2 stick of butter (aprox 115 g)
- 4 tablespoons (45 g) flour
- 1/2 whole medium onion, finely diced
- 3 cloves garlic, finely minced
- 1 cup (250 ml) milk
- Salt and pepper, to taste
- 1 pinch ground nutmeg (optional)
- 2 tablespoons (45 g) butter
- 350 g baby spinach
- Prepare your ingredients.
Cut the onion in half. Make vertical slices very close together. Then, rotate it and cut it the other way to dice it.
- Mince your garlic finely. Once you think it's small enough, do it a teeny bit more.
- Grab a pot for your cream sauce. Put in 1 stick of butter over medium-low heat. If your stove runs a bit colder, put it on medium.
- Once the butter is melted, add in 8 tablespoons (90 g) of flour.
- Immediately start whisking and cook for five minutes. It should turn golden brown.
- Add garlic and onions to your roux. Stir together to combine and cook for another minute.
- Slowly add in the milk. Whisk constantly. Cook it for 5 more minutes, stirring occasionally. It should start to thicken.
- Sauté the spinach. If you have another pair of hands at your disposal, make him or her whisk the cream sauce while you do the spinach.
- Put 3 tablespoons of butter into a pot and let it melt.
- Throw in as much of the spinach as you can. As it heats, it will shrivel and shrink and you'll be able to add more. This may take a few additions. Stir it well, flipping it to cook it evenly.
- You want to stop cooking the spinach when it’s completely wilted but not mushy and overcooked.
- Add salt, pepper, and nutmeg to your cream sauce. By now it should be thick like gravy.
- Spoon the spinach into the cream. Stir it gently to entirely incorporate the greens into the creaminess. Try it before you deem it too creamy or to vegetable-y. Also, if you want to spice it up, add some cayenne or chopped green chillies after adding the garlic.
- Serve as is or puree in food processor if you require a finer or pureed consistency.
- Quick & Easy Method
- 1 (10 oz) bags of chopped spinach
- 1 (8 oz) boxes of cream cheese. Note: (1/3) less fat cream cheese is recommended
- 2 tbsps (45 g) of butter (optional)
In a medium size sauce pan or pot, prepare the spinach according to directions on the bag or box, or just wash and drain fresh spinach.
Place 3 tablespoons (45 g) of butter in with your spinach over medium heat
Add in the cream cheese. Stir well till cream cheese has mostly melted. Switch to low heat and allow the cream cheese to blend in well with the spinach, while stirring continuously.
Remove from the heat, stir, and serve or leave to cool a little before placing in food processor to puree to the consistency you desire.
I had it pureed ...serve over the Salmon.
Recipe adapted from WikiHow