Creamed Spinach

Creamed Spinach

Some foods are just about more than food. Creamed spinach always makes me think of my mother. I can remember watching her make creamed spinach, thickening the sauce and watching her stir the spinach mixture as it became thickened and bubbly. She would let me stir it, to keep it from sticking. It was always one of my favorite dishes- as a kid and today. Mom really liked spinach. She also made pork chops Florentine, occasionally rolled spinach inside a boneless turkey breast and made a wonderful spinach salad with a sweet and sour dressing, hard cooked eggs and croutons. Here is her recipe.

Creamed Spinach

2 (10 oz.) packages frozen spinach or 2 lbs. fresh spinach, washed and stemmed
1 T. butter
1 c. milk – or half and half
2-3 T. flour
salt and pepper to taste
1/2 t. dill weed
Cook spinach in a small amount of water and drain when heated through or wilted. Return spinach to pot and add butter. Place milk and flour in jar with tight fitting lid and shake until well mixed. Add to spinach and cook, stirring constantly until thickened and bubbly. Season to taste and serve.