Ruth's Chris Crescent City Creamed Spinach
From Times Picayune 12/07
- 1/2 Cup (1 Stick) butter plus 2 tbs. softened, divided use
- 1/4 Cup all purpose flour
- 2 Cups milk or half and half
- 2 Tbs chopped onion
- 1 small bay leaf
- 1/4 tsp. salt
- 1 pound fresh spinach
- salt and freshly gound black pepper
In a small saucepan, melt 1 stick butter over medium heat until foamy, then add flour and stir until light brown color. Add onion and seasonings and then whisk in milk, stirring until the mixture comes to a boil and thickens.
Reduce the heat and cook for 5 minutes. Pass through a fine strainer and reserve. The sauce will be very thick.
Cook spinach immersed in boiling water for one minute. Remove and immerce in ice water to stop the cooking process. Squeeze spinach until very dry and puree in food processor. Set aside
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 black pepper. Finish by stirring in the remaining 2 tbs softened butter. Serve warm.