Boston market's creamed spinach

Yield: 1 Servings

Measure Ingredient
3 tablespoons Margarine or butter
3 tablespoons Flour
2 cups Milk
½ cup Grated Parmesan or Romano cheese
1 medium Onion; finely chopped
2 \N Cloves garlic; minced
1 tablespoon Butter (up to 2)
2 packs Frozen chopped spinach; thawed, squeezed dry
\N \N Salt and pepper

Source: Tried & True Recipe Exchange Combine flour and butter in saucepan; heat and stir to make roux. Add milk (more if necessary) and cheese. In another pot, saute onion and garlic in butter; add spinach. Cook for 10 minutes, or until spinach is hot and onion is translucent. Add white sauce and mix thoroughly. Add salt and pepper.

NOTE: You can make this ahead and reheat in a casserole (sprinkle with buttered breadcrumbs).

Posted to recipelu-digest Volume 01 Number 265 by "Diane Geary" <diane@...> on Nov 17, 1997

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