Creamed Spinach

Tonight's dinner was a mish mash. I planned our dinner to be pork tenderloin, creamed spinach, and Italian bread. Unfortunately, the tenderloin took about twice as long to cook as the recipe said and V and I were too hungry to wait. So, my dinner was creamed spinach and bread. V had creamed spinach, bread, and leftover pizza. We are such adults.

The creamed spinach was amazing. It was creamy, garlicy, and rich. It's another recipe from The Pioneer Woman. It was very easy to make and I changed the recipe around a bit to suit my cooking style. However, no matter how tasty the dish was, it was definitely meant to be a side, not a main dish. It was soo rich! My tummy hurts. V thought it would be better as a dip than a side. It probably would be good that way. Or it's good by itself, just as a side. But soo good.

Creamed Spinach

1 stick butter plus a few extra tablespoons, separated

1 small onion

3 garlic cloves

8 tablespoons flour

2 cups milk (I used 2%)

Salt

Pepper

Fresh ground nutmeg

20 ounces spinach (she called for 24 but the only packages I could find were 10 ounces, not 8 ounces)

Melt stick of butter. I cooked the onions at this point because I like soft onions. She added the onions at the same time as the garlic. Add in the flour and stir. Let it cook about 5 minutes to brown (I forgot to do this and it was fine). Add in the milk slowly and stir the whole time. Add in the garlic and allow to cook while working on the spinach, stirring occasionally. Melt a few tablespoons butter in another pan, wilt in the spinach. At this point, I would sieve the spinach to get out as much excess liquid as possible. I didn't do that and mine was a little thin. Stir in spinach, salt, pepper and nutmeg. Serve.