- 2 tablespoons [30 g] butter
- 1 green onion, finely minced
- 1/8 to 1/4 teaspoon [0.5 to 1 mL] ground nutmeg
- 2 tablespoons [17.5 g] flour
- 1 cup [250 mL] milk
- 1 1/2 pounds [680 g] fresh spinach or 2 [10-ounce / 284-g] packs each frozen spinach, minced
- 1 teaspoon [5 mL] Pernod [liqueur optional]
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- Thoroughly wash and rinse spinach under lukewarm running water twice; arrange spinach in a casserole.
- [The water that sticks to the leaves is enough, it is not necessary to add any more].
- Cover and cook over high heat util steam appears.
- Cook over lower heat, still covered, for 3 to 5 minutes; cool.
- Mince spinach leaves when they are cool enough to be handle; set aside.
- Heat butter; when there is no more foam, add green onion and cook until translucent.
- Add nutmeg; then add flour; mix.
- Slowly pour milk, stirring until preparation thickens.
- Add spinach, stirring; heat over low heat.
- If desired, 'bless' preparation with a few drops of Pernod before serving.
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