Creamed Spinach

Ingredients

• 1 pound Fresh Spinach (Can use frozen spinach, thawed and squeezed dry)
• 4 cups Water (For boiling spinach)
• 0.25 teaspoon Granulated Sugar (A pinch to balance flavors)
• 0.125 teaspoon Baking Soda (Helps retain color)
• 2 tablespoons Butter (For the roux)
• 2 tablespoons All-Purpose Flour (For the roux)
• 1 cup Milk (Whole milk or half-and-half for richness)
• 0.5 teaspoon Salt (To taste)
• 0.25 teaspoon Black Pepper (Freshly ground, to taste)
• 0.125 teaspoon Ground Nutmeg (Optional, for added flavor)

Instructions

1. 1Wash the spinach thoroughly, removing any tough stems. Roughly chop the spinach.
2. 2Bring 4 cups of water to a boil in a large pot. Add the sugar and baking soda. Add the spinach and cook for 5-7 minutes, or until wilted and tender. Drain the spinach well, pressing out excess water.
3. 3In a saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1-2 minutes, stirring constantly, until a smooth paste forms (a roux). Be careful not to burn the roux.
4. 4Gradually whisk in the milk, stirring constantly to prevent lumps. Bring to a simmer and cook for 5-7 minutes, or until the sauce has thickened slightly.
5. 5Stir in the cooked spinach. Season with salt, pepper, and nutmeg (if using). Heat through and serve immediately.