Truffled Creamed Spinach

Truffled Creamed Spinach

Blogger Deborah Harroun of Taste and Tell re-creates one of her favorite restaurant side dishes.

Prep Time

20

Minutes

Total Time

20

Minutes

Makes

2

servings

8
oz fresh baby spinach leaves
1
tablespoon butter
1
tablespoon Gold MedalĀ® all-purpose flour
1/2
cup milk
Dash freshly grated nutmeg
Salt and pepper to taste
1 1/2
teaspoons butter
1
small onion, chopped (1/4 cup)
1
clove garlic, finely chopped
1/2
teaspoon white truffle oil
  1. Heat large saucepan of water to boiling. Add spinach; boil 1 minute or just until wilted. Place spinach in colander; run under cold water until cool. Squeeze spinach dry; set aside.
  2. In small saucepan, melt 1 tablespoon butter. Stir in flour with whisk; cook 1 minute, stirring constantly, until mixture is smooth and bubbly. Gradually add milk, stirring constantly, until mixture boils and thickens. Stir in nutmeg, salt and pepper.
  3. Meanwhile, in large skillet, melt 1 1/2 teaspoons butter. Add onion and garlic; cook 3 to 5 minutes, stirring frequently, until softened.
  4. Place spinach on cutting board. With fingers, separate leaves as much as possible, then coarsely chop. Add spinach to skillet with onion and garlic. Pour white sauce over mixture; stir to combine. Cook 1 to 2 minutes or until thoroughly heated.
  5. Remove from heat; stir in truffle oil. Serve immediately.
Makes 2 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
White truffle oil can be found at most specialty food stores or purchase it online.
You can substitute regular spinach for the baby spinach, but you will need to remove the tough stems.

Nutrition Information:

1 Serving (1 Serving)
        Exchanges: Free*Percent Daily Values are based on a 2,000 calorie diet.