Creamed Spinach

1/4 cup butter
1/4 cup flour
1 cup milk
2 boxes (16-24 oz.) frozen spinach
Salt (to taste)
Pepper (to taste)
dash nutmeg

Melt butter in top of double boiler over low direct heat. Blend in flour until smooth. Cook until mixture is smooth and bubbly. Gradually add milk and cook, stirring, until thickened. Add spinach. Cover and cook over boiling water, stirring occasionally, for about 15-17 minutes. Season with salt, pepper, and nutmeg.

*Johnna’s tip: Creamed spinach is not some dish that’s so intricate in detail, so we don’t understand why some restaurants just can’t figure out how to make it (*Hint: Smith & Wollensky’s…). After attending a peaceful and pleasant brunch @ Smith & Wollensky’s for Mother’s Day (*Happy Belated Mother’s Day to all the Mommy’s out there!), we were disappointed to find that the creamed spinach resembled some green, mushy crap that shouldn’t be allowed on the dining table…and it was cold! When they brought out more of the green, mushy crap (*Now heated to an appropriate temperature…), we began thinking of recipes that might make this side dish a more appealing option and here you have our version of how Creamed Spinach should be done. Try this recipe alongside some baked chicken and rice;-)