Creamed spinach is especially satisfying on a cold winter evening. I sometimes use Romano cheese instead of the Parmesan, and suspect almost any aged hard cheese would be an excellent substitute.

2 10-ounce packages frozen spinach
1 onion
2 tablespoons butter
4 tablespoons flour
2 cups milk
1/2 cup freshly grated Parmesan cheese
1/8 teaspoon freshly grated nutmeg
White pepper, freshly cracked and finely ground

Cook the spinach according to package directions. Drain well and set aside in the pan. Peel, clean and mince the onion.

Place the butter in a sauce pan over medium heat; when melted add the onion. Sauté briefly and add the flour, stirring until the flour and butter are thoroughly incorporated. Slowly whisk the milk into the sautéed onion, keeping the mixture smooth. Continue whisking over medium heat until the sauce is thickened. Whisk in the nutmeg, salt and white pepper. Add the Parmesan cheese and stir to blend.

Remove the cheese mixture from the burner and replace with the spinach. Carefully stir the cheese mixture into the spinach and cook until hot, 3 – 5 minutes. Stir gently and watch closely to avoid scorching or burning the sauce.

Yield: 6 – 8 servings

*Magic: this recipe is exclusive to I Love You Recipes. It is from my personal, unpublished collection.

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