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Ruth Chris Creamed Spinach

jan gavriljan gavril Gavril
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  • 1 stick Butter
  • 1/4 cup All purpose flour
  • 2 cups Milk or half and half
  • 2 T. Chopped onion
  • 1 Clove
  • 1 Bay leaf (size of a dime)
  • 1/4 tsp. Salt
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  • 1

    Servings 4 (4 oz.)

  • 2

    Bechamel Sauce

  • 3

    Small saucepan, melt butter over medium heat until foamy, add flour and stir until light brown in color.

  • 4

    Add onion and seasonings and then whisk in milk, stirring until the mixture comes to a boil and thickens.

  • 5

    Reduce the heat and cook for five minutes - pass through a fine strainer and reserve. The sauce will be very thick.

  • 6


  • 7

    1 pound of well cleaned and stemmed fresh spinach

  • 8

    Cook spinach immersed in boiling water for one minute. Remove and refresh in iced water to cool it off.

  • 9

    Squeeze it till very dry and puree in a food processor. Set aside.

  • 10

    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 2 T. soft butter.

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