Creamed Spinach / Crema de Spanac

Directions

1.  Wash and thoroughly clean the spinach of sand and dirt. Drain, chop, and set aside.

2.  In a large pot, bring 2-3 inches of water to a boil over a medium flame.

3.  Once the water is boiling, reduce the flame and add the spinach. Simmer covered for 5 minutes or until the spinach is wilted. Drain and set spinach aside.

4.  Chop the onion and garlic. Set them aside.

5.  In a saucepan heat the butter over a medium-low flame and lightly sauté the onion and garlic. Once the onion has softened somewhat, stir in the flour. Cook 2 minutes more.

6.  Pour the sour cream into the pan slowly, stirring constantly.

7.  Add the spices and mix well. Add spinach and mix until well blended.

8.  Heat through over a low flame – try not to boil the sauce (add a little milk if it gets too thick). Taste and adjust the spices according to your taste.

Notes: This is a great side dish that will go with just about any meal, especially chicken.

Variations: To make this more of a main entrée, try adding chunks of cooked chicken. In the winter, you can use frozen rather than fresh spinach to make this dish.