Spinach with white wheat flour and butter
This creamy spinach dish combines wilted greens with a smooth roux made from butter and white wheat flour, enhanced with milk for a comforting texture. Perfect as a side, it's both nutritious and satisfying.
Cook time 10 min
Prep time 10 min
Ingredients:
1 tsp all-purpose white wheat flour1/2 tbsp butter
1/4 cup milk (2% fat)
1 package spinach
This recipe for Spinach with White Wheat Flour and Butter is a simple, delicious, and nutritious way to enjoy leafy greens. The creamy texture of the milk combined with the smoothness of the butter and the slight thickening from the all-purpose wheat flour make this a comforting and satisfying dish. It's perfect as a side or even as a base for various main entrees.
Instructions:
- Wash the spinach thoroughly under cold running water to remove any dirt or debris.
- If you're using fresh spinach, remove any large stems. If using frozen spinach, ensure it is fully thawed and excess water is squeezed out.
- In a large pot, bring about an inch of water to a boil.
- Add the spinach and cover the pot.
- Cook for 3-4 minutes until the spinach is wilted.
- Drain the spinach in a colander and let it cool slightly. Once cool, squeeze out any excess water and chop the spinach roughly.
- In a medium saucepan, melt the butter over medium heat.
- Once the butter is melted and bubbling, sprinkle the all-purpose flour over it.
- Stir continuously with a wooden spoon or whisk to combine the flour and butter. Cook for about 2-3 minutes until you obtain a smooth, golden paste. This is your roux.
- Gradually add the 1/4 cup milk to the roux, stirring constantly to prevent lumps from forming. Continue to stir until the mixture thickens to a creamy consistency.
- Add the chopped spinach to the saucepan with the cream sauce.
- Stir well to ensure the spinach is evenly coated with the creamy sauce.
- Cook for an additional 2-3 minutes over low heat, stirring occasionally, until everything is well combined and heated through.
- Taste the spinach and season with salt and pepper if needed.
- Serve the creamy spinach hot as a side dish to your favorite main course.
Cooking Spinach with White Wheat Flour and Butter is straightforward and can elevate a simple meal into something special. The creaminess of the dish pairs excellently with a variety of main courses, making it a versatile and delightful addition to your cooking repertoire. With these tips and the step-by-step method, you'll master this recipe in no time.
Spinach with white wheat flour and butter FAQ:
Cook the spinach for 3-4 minutes until it wilts in boiling water. Drain it after cooking and proceed with the recipe.
Yes, you can use frozen spinach. Ensure it is fully thawed and squeeze out any excess water before adding it to the dish.
For a gluten-free alternative, you can use cornstarch or a gluten-free flour blend. Keep in mind that this may affect the texture slightly.
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop to avoid overcooking.
A medium saucepan is suitable for making the roux and combining the spinach with the sauce, typically around 2-3 quarts in size.
Tips:
- Ensure you wash the spinach thoroughly to remove any dirt or grit before cooking.
- You can substitute the milk with a non-dairy alternative if you prefer a lactose-free option.
- To avoid lumps, whisk the flour into the milk slowly and steadily.
- Freshly ground black pepper or a pinch of nutmeg can be added for extra flavor.
- For an extra touch of richness, consider adding a bit of grated cheese.
Nutrition per serving
4 ServingsCalories 44kcal
Protein 2.79g
Carbohydrates 3.21g
Fiber 1.22g
Sugar 1.07g
Fat 2.21g
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