Using fresh spinach instead of frozen really enhances the flavor of this classic recipe from Ann Van Dyk of Wrightstown, Wisconsin. The hint of nutmeg makes this side dish even more appealing.
Ingredients
- 3/4 pound fresh spinach, torn
- 2 tablespoons olive oil
- 6 tablespoons butter, cubed
- 1/4 cup chopped onion
- 1/4 cup all-purpose flour
- 1/2 teaspoon salt
- 1/8 teaspoon ground nutmeg
- 1-1/2 cups whole milk
Directions
- In a Dutch oven, cook spinach in oil until wilted, about 3 minutes. Remove from pan; set aside. Melt butter in the Dutch oven; add onion and saute until crisp-tender, about 2 minutes.
- Stir in flour, salt and nutmeg until combined. Gradually whisk in milk until blended. Bring to a boil; cook and stir until thickened, about 2 minutes. Add the spinach. Reduce heat to low; cook, uncovered, until heated through, about 5 minutes.
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