Spinach Sauce
06-30-2011, 08:47 AM
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Join Date: Sep 2010
Location: Oklahoma
Posts: 1,830
Delicious! I am not afraid to cook and I use my grandma's method most of the time. A pinch of this a dash of that..I guess you can say I cook like I quilt. Whatever gets it finished. =)
Serves 8 But I cut it in half~ish for lunch. =) A generous half.
4 TBSP olive oil or butter or half of each
the olive oil burns at a higher temperature keeping the butter from burning.
Onions.. chopped diced or sliced as much as you want
Fresh garlic chopped fine .... as much as you want.
We are a garlic family so I always keep fresh garlic in a jar in the fridge covered in olive oil ready to use at a moments notice..LOTS cheaper than you can buy already chopped in jars at the store.
Red Pepper flakes...to spice things up a bit..Just a touch.
1 pkg frozen chopped spinach..or fresh ~what ever you have on hand.
1 1/4 c of dry white wine. I keep those tiny bottles of red & white in the pantry. You can use chicken broth instead if you want. But remember when cooking with alcohols..the heat burns it off and you are left with the rich taste of whatever you put in there.
2 TBSP all purpose flour
3 cups milk...or 1/2 & 1/2
Salt & Fresh ground pepper.
Heat the oil adding the onions and cook for about 5 minutes or until soft. Add the garlic and Red Pepper Flakes and cook for 2 minutes. Add the spinach and cook for 3 minutes or so. At this point I put a lid on and let it steam a bit. Keep an eye on it and stir frequently.
Add the wine (or broth) and allow to simmer for a few minutes. Get it nice & bubbly.
Sprinkle on the flour and stir well ~ I used a whisk. Slowly Pour on half of the milk and stir well to combine then add the other half of the milk letting it slowly thicken. You should start to see your creamy sauce come together. At this point you can divide it into 2 portion sizes and freeze it for later use or pour it over pasta. Bow Tie is wonderful. Makes a great sauce for chicken or fish or maybe some New Potatoes. Enjoy!
Serves 8 But I cut it in half~ish for lunch. =) A generous half.
4 TBSP olive oil or butter or half of each
the olive oil burns at a higher temperature keeping the butter from burning.
Onions.. chopped diced or sliced as much as you want
Fresh garlic chopped fine .... as much as you want.
We are a garlic family so I always keep fresh garlic in a jar in the fridge covered in olive oil ready to use at a moments notice..LOTS cheaper than you can buy already chopped in jars at the store.
Red Pepper flakes...to spice things up a bit..Just a touch.
1 pkg frozen chopped spinach..or fresh ~what ever you have on hand.
1 1/4 c of dry white wine. I keep those tiny bottles of red & white in the pantry. You can use chicken broth instead if you want. But remember when cooking with alcohols..the heat burns it off and you are left with the rich taste of whatever you put in there.
2 TBSP all purpose flour
3 cups milk...or 1/2 & 1/2
Salt & Fresh ground pepper.
Heat the oil adding the onions and cook for about 5 minutes or until soft. Add the garlic and Red Pepper Flakes and cook for 2 minutes. Add the spinach and cook for 3 minutes or so. At this point I put a lid on and let it steam a bit. Keep an eye on it and stir frequently.
Add the wine (or broth) and allow to simmer for a few minutes. Get it nice & bubbly.
Sprinkle on the flour and stir well ~ I used a whisk. Slowly Pour on half of the milk and stir well to combine then add the other half of the milk letting it slowly thicken. You should start to see your creamy sauce come together. At this point you can divide it into 2 portion sizes and freeze it for later use or pour it over pasta. Bow Tie is wonderful. Makes a great sauce for chicken or fish or maybe some New Potatoes. Enjoy!
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