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1 to 1-1/2 lb. spinach, cooked, chopped, and drained
Heat onions and butter in large pan until onions are colored. Add enough flour to make a roux. Don't make it too dry. If it gets too dry, add some water at the end for the right consistency--should not be stiff.
Add drained spinach and salt and pepper to taste. Mix all together and serve with sliced eggs on top.
Poster's Notes:
Posted by Barbara Kaye
Nutritional Info Per Serving: N/A
1/2 stick butter (2 oz.)
2 to 3 onions, chopped finely
Salt and pepper to taste
2 tbsp. flour
1 to 2 sliced hard boiled eggs for garnish (optional)
Here is a very old recipe for spinach made with an einbrein, which makes it like creamed spinach. Amounts are approximate.