Ruths Chris Crescent City Creamed Spinach Recipes

Steps:

• Melt 4 tablespoons butter in heavy medium saucepan over medium heat.
• Add flour and stir until light golden, about 7 minutes.
• Stir in onion, bay leaf and clove.
• Gradually whisk in milk.
• Whisk until mixture boils and thickens, about 10 minutes.
• Reduce heat to low and simmer 5 minutes longer, whisking frequently (sauce will be very thick).
• Remove bay leaf and whole clove.
• Cook spinach in large pot of boiling water just until wilted and tender, about 2 minutes.
• Drain.
• Transfer spinach to bowl filled with ice water to cool.
• Drain well.
• Roll up spinach in kitchen towl and squeeze out as much liquid as possible.
• Transfer spinach to processor and finely chop.
• Add spinach to warm sauce, simmer over low heat until spinach is heated through, stirring often, about 5 minutes.
• Stir in remaining 2 tablespoons of butter.
• Season to taste with salt and pepper and serve.

Steps:

• In a small saucepan, melt 1 stick butter over medium heat until foamy, then add flour and stir until light brown color. Add onion and seasonings and then whisk in milk, stirring until the mixture comes to a boil and thickens. Reduce the heat and cook for 5 minutes. Pass through a fine strainer and reserve. The sauce will be very thick. Cook spinach immersed in boiling water for one minute. Remove and immerce in ice water to stop the cooking process. Squeeze spinach until very dry and puree in food processor. Set aside Just before serving, combine the sauce with the pureed spinach and cook on low heat, stirring often, for about 5 minutes. Season to taste with salt and freshly ground black pepper. Finish by stirring in the remaining 2 tbs softened butter. Serve warm.