Prep Information
Prep Time
20 minutes
Cook Time
25 minutes
Serves
6-8 people
Includes

Ingredients
- 2-3 large bunches fresh spinach leaves
- Coarse salt and freshly ground black pepper to taste
- Hard-cooked eggs (for garnish)
- 1-2 teaspoons nutmeg, according to taste.
- CREAM SAUCE INGREDIENTS
- 4 Tablespoons Organic Butter Olive Oil
- 4 Tablespoons finely chopped onion
- 4 Tablespoons all purpose flour
- Coarse salt and freshly ground black pepper to taste
- 3-4 cups milk (depending on how thick you want the sauce will determine how much milk to use)
Instructions
- Place wet, thoroughly washed spinach in a large pot, cover and cook spinach until tender.
- As soon as the spinach is thoroughly wilted, remove from heat and drain in a colander or strainer. Press with the back of a kitchen spoon to squeeze out excess liquid. (Don't skip this step!)
- Transfer drained spinach to a cutting board and chop spinach very fine.
- When ready to serve prepare the Cream Sauce. If the spinach bunches are extra large, you might want to double the cream sauce recipe.
- Pour Organice Butter Olive Oil into a large frying pan or pot and heat over medium-low heat. Add onions and cook until they are translucent and soft, about 10-15 minutes. (Don't skip this step....it's the secret to this delicious sauce).
- Add flour to the butter olive oil/onion mixture and blend thoroughly. When perfectly blended, smooth and free of lumps (but not the least bit browned), add salt and pepper. Gradually stir in the milk and using a whisk, blend the flour and milk until smooth; reduce heat to low and cook, stirring constantly, until sauce boils. Remove from heat.
- In a medium bowl, mix together the cream sauce and chopped spinach.
- Season with salt and pepper, garnish with hard-cooked egg slices and sprinkle a bit of nutmeg on top, if desired. Serve warm.