Friday, April 10, 2015

Creamed Spinach

Another springtime side dish that we included in our Easter meal.  It may seem like you are cooking way too much spinach, but it's crazy how much it cooks down.  Kevin isn't too crazy about spinach served this way but that's ok ….. more for me!

Creamed Spinach

2-3       bags spinach, washed, chopped then steamed
1-2       cups almond/soy milk
1-2       teaspoons garlic, minced
2-3       tablespoons flour
3          tablespoons vegan butter
            pinch of nutmeg, optional
            salt and pepper for seasoning

This is a rough recipe because I made more than the recipe but not double so I kind of played it by ear. 

Wash, chop and steam all the spinach in a large pot – approximately 10 minutes.  Drain as much water off as you can. 

In small sauce pan, melt vegan butter then add flour, stirring constantly to combine then add vegan milk a little at a time.  I kept the sauce on the thick side.  Add garlic and a pinch of nutmeg.  Combine the spinach and the sauce, salt and pepper to taste.

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