Ruth’s Creamed Spinach Makes 4 Servings
Ingredients:
1 stick salted butter
1/4 cup all-purpose flour
2 cups milk or half & half
2 tbs chopped onion
1 bay leaf (size of a dime)
1/4 tsp salt 1 lb fresh spinach, well cleaned & steamed
2 tbs salted soft butter salt & pepper to taste
Process for the Béchamel Sauce
In a small saucepan, melt butter over medium heat until foamy, add flour, and stir until light brown in color. Add onion and seasonings and then whisk in milk, stirring until the mixture comes to a boil and thickens. reduce the heat and cook for five minutes, then pass through a fine strainer and reserve. The sauce will be very thick.
Process for the Spinach
Cook spinach immersed in boiling water for one minute. Remove and refresh in iced water to cool it off. Squeeze it until it is very dry and then puree it in a food processor. Set aside. Just before serving, combine the sauce with the pureed spinach and cook on low heat, stirring often, for about five minutes. Season to taste with salt and freshly ground black pepper. Finish by stirring in 2 tablespoons of butter.
