Oct 192017

This recipe has multiple uses. It can be used to top dishes in a Florentine presentation. I can also be served with ships as a dip. Of course, it is great as a side with a perfectly cooked steak.

3 10 ounce bags Fresh Spinach

2 tablespoons Butter

2 tablespoons Flour

1 cup Milk

1/4 teaspoon Salt

Pinch Nutmeg

Generous pinch White Pepper

Pick the stems off the spinach, and wash it in enough changes of water that no dirt can be seen. Put the dripping-wet spinach into a saucepan over medium-low heat. Cover the pot and cook until the spinach has wilted completely (about 6 to 8 minutes). Remove the spinach and chop.

In the same saucepan, melt the butter and add the flour. Stir as if making a roux until the mixture becomes smooth. Do not brown.

Heat the milk until steaming. Whisk into the not-quite-roux to make what looks like mashed potatoes. Add the salt, nutmeg, pepper and spinach. Stir until completely blended.


Good Cooking, Good Eating and Good Living!!!



I lived in New Orleans, since birth, until Hurricane Katrina. I now live in Arkansas with my wife and our spoiled-rotten dog. I have been cooking since I was 8. My first cookbook, You can't keep New Orleans out of the cook, is now available at publishamerica.net and most online bookstores. It is also available on Kindle and Nook.