Ruths Creamed Spinach

By á-2727

Ingredients

• 1 salted butter
• 1/4 cup all purpose flour
• 2 cups milk or half and half
• 2 tbs chopped onions
• 1 bay leaf
• 1/4 teaspoon salt
• 1 lb fresh spinach, well cleaned and stemmed
• 2 tbs salted soft butter
• salt and freshly ground pepper to taste

Preparation

Step 1

Process for the Bechamel Sauce:
1. In a small saucepan, melt butter over medium heat until foamy, and flour and stir until light brown in color.
2. Add onions and seasonings and then whisk in milk, stirring until mixture comes to a boil and thickens.
3. Reduce the heat and cook for five minutes, then pass through a fine strainer and reserve. The sauce will be very thick.

Process for the Spinach:
1. Cook spinach immersed in boiling water for one minute. Remove and refresh in ice water to cool it off.
2. Squeeze it until it is very dry and then puree it in a food processor. Set aside.
3. Just before serving, combine the sauce with the pureed spinach and cook on low heat, stirring often, for about 5 minutes. Season to taste with salt and freshly ground pepper. Finish by stirring in 2 tbs of soft butter.