Shelly's Recipe

CREAMED SPINACH DELUXE

Category: Spinach

Cream Sauce
3 oz minced garlic
1/2 cup julienned white onion
4 oz white wine
1/2 tsp white pepper
1 gallon heavy cream
8 oz chicken base
6 oz sour cream

Roux
3/4 lb melted butter, mixed well with 2 cups flour

Spinach
4 oz olive oil
1 1/2 cups diced Roma tomatoes
1 cup diced red onion
2 oz minced garlic
3 lbs chopped fresh spinach
3 oz white wine
2 oz lemon juice
3 tbsp salt
1 cup grated parmesan cheese

Cream sauce: Saute first 4 ingredients until onions are clear. Add remaining ingredients. Cook until it starts to boil. Slowly whisk in bits of roux until it reach the desired thickness (probably will not use all the roux). Strain sauce by removing onions and garlic. Refrigerate until ready to make spinach.

Spinach: Heat oil in a pan and saute next 3 ingredients until onions are clear. Add next 3 ingredients and cook, uncovered, until hot. Add cream sauce, as needed, to get desired creaminess. (There will probably be more sauce than you need.) Stir in cheese and serve hot.