“A spinach dish, creamed with a roux of butter, flour and water. It's very easy to make, but slightly time consuming on account using fresh spinach. It is well worth the effort though!” - by terry
Ingredients
Adjust Servings
Original recipe yields 4 side dish servings
Directions
- Wash spinach well and remove any hard stems. In a large pot, bring water to a boil and add spinach (it will cook down very rapidly). Remove spinach from the stovetop, let cool slightly then drain reserving the water.
- Using an electric food processor, puree the spinach.
- Make roux with the butter, flour and reserved water. Add the roux to the spinach, stir and serve.
Nutrition
Amount Per Serving (4 total)
- Calories
- 37 cal
- 2%
- Fat
- 1.5 g
- 2%
- Carbs
- 4.6 g
- 1%
Based on a 2,000 calorie diet
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Reviews (14)
Rate This Recipe
"This recipe gets 5 stars for taste, but only 3 for clear instructions. The instruction assume you know how to make a roux. Luckily I did so it was easy enough. I added two cloves of garlic to the roux..." See more...yummmm. I steamed the spinach, and used that water to make the roux, but it was not enough so I also added enough milk to make the 1/2 cup. It was GREAT! next time I might add some chopped onion. Garlic and onion make just about everything wonderful!"
Valerie
"this recipe has the basic ingredients to get you started, but it needs a little half and half to get the cream flavor...." See more"
Courtnes
"Thank you for uploading a recipe using fresh spinach and a roux! Almost all of the recipes on here just microwave frozen spinach and add fat free milk (bleck!). I doubled the amount of spinach and add..." See moreed a few crushed cloves of garlic to the butter when I was melting it to make the roux and about 1/2 cream after the roux had thickened to make it a bit creamer. You can also add 1 cup diced cooked artichoke hearts (or even the kind packed in water/oil) to make a spinach artichoke dip. Instead of garlic it is also really good with some nutmeg to make it taste Swedish."
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