I made creamed spinach the other night. Two of three kids loved it. The other said he preferred a spinach quiche.
Make a roux of 3 tbs butter and 3 tbs flour in a saucepan over medium heat.
When blended together and slightly brown add 2 cups of warmed milk, a bit of coriander and a dash of sugar. Bring to boil.
Add 2 pounds of stemmed, washed fresh spinach that has been coarsely chopped. Add to cream sauce and reduce heat. Simmer for a few minutes until spinach is all limp and cooked. Add salt to taste.
In-season: spinach and Alvin's raw milk.
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Cooking and eating local food in Southeastern Pennsylvania.
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