things to go with veal 002   Creamed Spinach

4-6 servings

Ingredients

2½ lbs fresh spinach in bulk or 2 10-oz packages

2 cups water

5 tablespoons butter

2 tablespoons flour

1 cup milk

Salt and freshly ground pepper to taste

1/8 teaspoon grated nutmeg or more to taste
¼ cup heavy cream

Directions

Trim off the stems of the spinach. Wash the spinach in several changes of cold water to remove any traces of sand.
Drain.
Bring two cups of water to the boil and add the spinach.

Cook, turning the spinach over with a two-pronged fork until it is wilted.
Cook about three minutes and drain.
Rinse the spinach under cold running water and drain again.
Squeeze to extract most of the moisture.
There should be about one cup of firmly packed spinach.
Chop the spinach as finely as possible or put into the container of an electric blender and blend, stirring down as necessary.
Do not add liquid.
Melt two tablespoons of butter and add the flour, stirring with a wire whisk.
Add the milk, stirring rapidly with the whisk.
Add salt and pepper to taste and the nutmeg.
Heat one tablespoon of butter in a saucepan and add the spinach and the sauce, stirring to blend.
Add the cream and salt and pepper to taste.
Add the remaining butter, stir it in and serve piping hot.