Big Martha's Creamed Spinach
Anyway this recipe has made a convert to spinach by many of our southern friends.
2 1/2 lbfresh spinach, well washed (not dried) and tough stems removed
3 Tbspbutter, unsalted
1/4 call purpose flour
·kosher salt and freshly ground black pepper to taste
dash(es)freshly grated nutmeg
·sour cream for serving (optional)
How to Make Big Martha's Creamed Spinach
- Place spinach in a large pot over high heat. Cook, covered, with just the water clinging to leaves, stirring occasionally, until wilted, 2 to 4 minutes. Transfer to a colander to drain, squeezing out and reserving excess liquid. Roughly chop spinach; set aside.
- In a medium skillet, melt butter over medium heat. Add flour, and cook, stirring, 1 to 2 minutes. Slowly whisk in milk; season with salt, pepper, and sugar. Thin with reserved spinach liquid. Stir in spinach. Sprinkle with nutmeg to taste and, if desired, top with a dollop of sour cream. Serve immediately.