Creamed Spinach

Cook the spinach according to package directions on the stove top with a dash of salt. Remove from heat and prepare to drain it. When you drain the spinach do it in a colander set over a bowl because you are going to use the water that the spinach was cooked in to make the sauce. Set the water and spinach aside.

Return the pot to the stove and turn the heat on medium-high. Add the butter or margarine.

When the butter/margarine is melted, add the flour and mix well (use a whisk). You are making a rue here and as such are looking for a wet sand look. Keep stirring the mixture for about one minute—this will get rid of the raw flour taste.

Slowly add the reserved spinach water to the pot, about a cup to a cup and a half. Whisk constantly until there are no lumps left in the sauce.

Make sure the spinach is well drained (squeeze out the excess water—otherwise it will make the sauce watery) then add the spinach into the sauce.

After the spinach has been added to the sauce, mix well. Turn the heat to low and then stir in the sour cream and season with pepper only. Taste to adjust the seasoning; I say this because you will be using the spinach water that has been seasoned with salt already and you don’t want to make the spinach too salty. Serve!

Notes:
1. Yes I said butter! Butter has gotten a bad deal lately. It is higher in saturated fat. Yes that’s the bad kind of fat but it does have fewer calories than other fats. Also, butter will give you a rich flavour here. And don’t forget this recipe calls for one tablespoon split between 4 people so that’s not bad at all.
2. The flour and butter mixture is a basic rue. The more you cook it down the less thickening abilities it has. If you were to add milk or cream to the rue it would be a basic Béchamel sauce!
3. I have read that spinach is actually better for you when it is cooked. Apparently it is easier for your body to absorb the nutrients when it’s cooked.