Creamed Spinach

Our weekend usually starts out the same way. I wake up earlier than the hibernating bear, make a pit stop at the nearby grocery store, and prepare a brunch spread.

This may or may not include fresh baked bread (it depends on how early I wake up), a fresh salad of some variation, assorted cheeses, scrambled eggs and cold deli meats. This morning I’m posting smack dab in the middle of making brunch. The bear is snoozing as usual, and the summer breeze outside is lovely. We’ll have lunch out on our patio, accompanied by the chirping songbirds. This morning our brunch item includes this creamed spinach. Because it’s that good.

I know I’ve posted spinach dishes before, like this Korean style Marinaded Spinach, or this Spinach Artichoke Dip, but this one’s in category of its own. It starts with a blond roux, making a white sauce, adding cheese for a cheese sauce, and then add onions, spinach, and some red pepper flakes for color. Savory and delicious!

Hope everyone has a wonderful weekend morning!

Creamed Spinach
1/4 cup plus 2 TB vegetable oil
1/4 cup all purpose flour
2 cups milk, warm
salt
red pepper flakes
1/2 cup grated Parmesan, about 2 oz
1/2 cup grated Monetery Jack cheese, about 2 oz
1 cup chopped onions
2 bunches spinach, blanched, drained and chopped into bite size pieces
1/2 TB garlic powder or 1 garlic clove, minced

Combine 1/4 cup of the vegetable oil and flour in a saucepan over medium heat. Whisk the mixture together constantly for about 5-6 minutes. This will make a blond roux. Whisk in the warm milk and bring the liquid to a boil. Season the liquid with salt and red pepper flakes. Simmer for 5-6 minutes, until the sauce thickens and can coat the back of a spoon. Remove the sauce from the heat and stir in cheeses. Set aside.

In a saucepan, heat the remaining 2 TB oil. Add the onions and saute for 2 minutes. Add the spinach and mix until it is all heated through, about 3-4 minutes. Sprinkle the garlic powder on the spinach and mix. Season the vegetables with salt and red pepper flakes. Transfer the cooked vegetables into a large mixing bowl and fold the sauce into the veggies. Serve warm with chips or veggies, or as a side dish.