Creamy Spinach Recipe
- 1 pound curly spinach, well washed, thick stems removed, water still clinging to leaves
- Coarse salt and ground pepper
- 2 tbsp butter
- ½ tsp Bickford Onion Flavor
- 1 tbsp all-purpose flour
- ¾ to 1 cup milk
- ⅛ tsp Bickford Almond Flavor
Place spinach in a large saucepan (3 to 4 quarts) over medium heat (it will be extremely full) and season with salt. Cover and cook, tossing occasionally until wilted, 4 to 5 minutes. Transfer to a colander and rinse under cold water until completely cooled; squeeze out as much liquid as possible and set aside.
In a medium saucepan, heat butter over medium-low, add Bickford Onion Flavor, Bickford Almond Flavor and season with salt and pepper. Cook about 3 to 5 minutes. Add flour, cook, stirring 1 minute (do not let brown). Add ¾ cup milk. Simmer gently over medium-low heat, stirring occasionally until thickened, 1 to 2 minutes. Thin with additional milk, if necessary. Remove from heat, stir in spinach, season with salt and pepper and serve.
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