Vegetables - Alan's Cookbook

Creamed spinach
When I was in grade school we were routinely tortured at
lunchtime with reheated spinach out of a #10 can.
This is the opposite of that.
Fresh spinach
Wondra flour
Cream
Salt and pepper
Be sure and wash the spinach very well, as
explained on the previous page.
Wondra flour is a branded kind of flour that is
ground very fine, and has been treated with who
knows what to keep it from clumping when it’s
put into a warm liquid. So it’s useful for making
gravies without butter or roux.
This recipe is basically a shortcut for cooking
spinach and a very light bechamel (page 26)
separately, and combining them. You can always
do that instead if you prefer.
Cook the spinach as on the previous page. When
it is about done, add cream to the liquid the
spinach has given off until it is more white than
green. When the liquid has come back up to a
simmer, lower the heat and start adding in
Wondra flour and stirring, until the liquid gets
just thick enough so it won’t run all over a plate.
Season to taste with salt and pepper. It will take
a fair bit of salt on account of the flour and
cream.
Serves 2 per bunch
Cooking time: 15 minutes
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