Creamed Spinach

Tonight I am posting my Creamed Spinach recipe. The other day, I was looking for it out there on the internet and I couldn’t find it. Thankfully, I was able to find this one that I had and have used many times in my old burned cookbook. This is very similar to Boston Market’s Creamed Spinach, which I love, but there are not any Boston Markets here in Arkansas. L So here you go, enjoy!

Creamed Spinach

Sauce

3 Tbsps. butter

4 Tbsps. flour

1 ¼ tsp. salt

1 c. whole milk

Spinach

2 Tbsps. butter

2 Tbsps. minced  onion

¼ c. white wine

20 oz. frozen spinach, chopped

½ c. sour cream

¼ c. parmesan cheese

Over med-low heat, melt butter in a small sauce pan. Stir in flour and salt until creamed together. Stir in milk a little at a time. Increase heat to medium and stir constantly until mixture becomes thick and smooth. Remove from heat and set aside.

Place butter in a 2 quart saucepan and melt over medium heat. Add the onions and cook until they are transparent. Add the spinach and wine to the pan; lower heat and cover. Cook spinach until it is almost done; add the white sauce, sour cream, and parmesan. Stir well and simmer until completely blended.