melt the butter in a saucepan over medium heat. Whisk in the flour until smooth; cook, stirring, until the mixture lightens, about 1 minute. Remove from the heat; whsk in the milk, 2 teaspoons salt and the garlic salt. Return to medium and bring to a boil, whisking. Remove from the heat again; stir to cool slightly.
Hat a deep skillet over medium heat. Add the spinack and 1 tespoon salt; cover and cook about 3 minutes. toss with tongs, then continue to wilt, uncovered, about 2 more minutes. Drain and cool slightly, then sqeeze the spinach until dry. Coarsely chop.
Gently reheat the sauce, then whisk in the whole eg and yolk; cook, stirring, util the suace thickens. Stir in the spinach; heat through. Season with salt and pepper.
Originally Submitted
3/2/2010
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