Ingredients
- 2 packages (10 ounce) spinach (we love garden grown spinach, for this recipe we prefer young beet tops to spinach)
- 2 tablespoons butter (I use Tenderflake shortening)
- 2 tablespoons all-purpose flour (white)
- 1 clove garlic, minced (or to taste)
- 1/2 to 1 cup whole milk
- 1 to 2 teaspoons granulated sugar (to taste)
- 1/4 to 1/2 teaspoon salt (to taste)
- 1/4 teaspoon pepper, freshly ground (to taste)
- Nutmeg, dash of (I do not use)
How to Make
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Step 1: Wash spinach removing hard stems, place in large cooking pot cook covered with a small amount of water until limp.
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Step 2: Drain well, chop very fine place back into cooking pot and set aside.
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Step 3: In skillet on low heat make roux, melt butter or shortening blend in flour, turn heat up to medium stirring constantly, to avoid burning add in in the minced garlic just before the roux is a rich golden brown.
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Step 4: Remove from heat add seasonings, add in the milk whisking to make for a smooth sauce.
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Step 5: Add to the pot of spinach and heat through.
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Step 6: NOTE, this works well but I prefer the method we have used over the years, we add the milk to the pot of chopped spinach adding in the seasonings, make the roux and stir into the pot of spinach stirring to blend well; for soup we add extra milk.
We hope you enjoy this recipe!
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