1 lb Fresh spinach; cleaned and
-stemmed
1/2 ts Salt
1 c Firm yogurt; room
-temperature
2 tb Sour cream
2 tb Butter
2 tb Flour
Black pepper to taste
Punch of nutmeg
1/2 c Onion; chopped and sautéed
-in butter, (optional)
1/2 c Cheddar; grated, (optional)
Make this right before serving, or it'll lose its color.
Place wet, washed spinach in a saucepan, add salt, and cook until just
slightly pooped and very deep green. Purée the cooked spinach in its
own liquid, in a blender.
Melt butter. Whisk in flour. Cook, whisking 2-3 minutes. Add spinach
purée and cook 5 minutes, stirring frequently. Add seasonings (and
onions and/or cheese). Just before serving whisk in the yogurt and
sour cream.
Good on grains, noodles (add some parmesan); baked potatoes, poached
eggs.
