German Creamed Spinach

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20 minutes

25 minutes

6-8 people

Butter Olive Oil

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)

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.