Yield: 1 Servings
|3 tablespoons||Margarine or butter|
|½ cup||Grated Parmesan or Romano cheese|
|1 medium||Onion; finely chopped|
|2||Cloves garlic; minced|
|1 tablespoon||Butter (up to 2)|
|2 packs||Frozen chopped spinach; thawed, squeezed dry|
|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