The Third Man: Vienese Creamed Spinach

Creamed...but no cream?

When you check the ingredient list for this version of creamed spinach you may be surprised to find not cream. Instead, milk is thickened with flour and butter. A bit of garlic added at the end gives "kick".

Ingredients

2 packages (about 20 oz.) fresh, cleaned spinach
2 T Butter
2 C Milk
3 T Flour
1 small Onion
Salt and Pepper

Directions

Bring a pot of water to a boil and then add 2 packages (about 20 oz) of cleaned, fresh spinach.

Cook for only about a minute or less.

Drain the spinach and then run it under cold water until it cools.

Chop the spinach in the food processor.

Put 2 T butter in a pot and melt it over a medium flame.

Chop a small onion.

Add the onion to the pot and saute until translucent.

Add 3 T of Wondra Flour.

Stir briefly, making a paste.

Add 2 C milk.

Stir.

Add 1 clove pressed garlic.

Stir in the spinach, blend and warm. Add salt and pepper as desired.

Here is our Viennese Creamed Spinach

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