Type: Main Dishes
This version of creamed spinach is made with milk rather than cream, but it's just as delicious.
Serves: Makes about 2 cups
- 1 tablespoon olive oil
- 1 bag prewashed fresh spinach
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1 1/2 cups milk
- Salt to taste
- In a large skillet, heat the oil over medium-high heat. Add the spinach and cook, quickly working the spinach down with tongs or a wooden spoon, until wilted but still bright green. Remove the spinach to a plate and cool.
- In the same skillet, melt the butter over medium heat. Reduce the heat to low, add the flour, and cook, stirring constantly, for 2 minutes or until the mixture is bubbly. Stir in the milk and cook, stirring frequently, for 5 minutes or until the mixture thickens. Return the spinach to the skillet, stir, and season with salt. Let the spinach cool slightly in the skillet. For infants, in batches, puree in a blender or food processor.
Reprinted from The Baby Bistro Cookbook: Healthy, Delicious Cuisine for Babies, Toddlers, and You by Joohee Muromcew. Copyright © 2003 by Joohee Muromcew. Permission granted by Rodale, Inc., Emmaus, PA 18098. Available wherever books are sold or directly from the publisher by calling (800) 848-4735 or visit their website at www.rodalestore.com.