When I was growing up every Sunday we would have dinner at my grandparent’s house. Grandma would always have creamed spinach on the stove, because she knew it was my favorite. I don’t think she added onions or garlic or nutmeg that are in a lot of online recipes today. It was a simple white roux or cornstarch added to the spinach. I don’t even think she used fresh spinach. I think it was frozen spinach. These are the times when I wish I could pick up the phone and call her. And now I’m the grandma ...time sure flies. DON’T BLINK!
1 10 oz bag of fresh spinach
3 tablespoons of flour
3 tablespoons of butter
1 cup heavy cream
1 cup of grated Parmesan cheese
Salt and pepper to taste
I’m going to use 2 saucepans. One to cook the spinach in boiling water until it just wilts, but doesn’t get mushy. About 3-5 minutes. Drain and set aside until white roux is done. In the other saucepan add the butter when it melts stir in the flour until combined. Then slowly add in the heavy cream stir until smooth. Add in the cheese stir until melts and smooth. The roux should be a thick consistency, not runny. Add in the spinach. Stir to combine. Cook a minute or two to heat up the spinach. Yum Yum!