Creamed Spinach

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  • 6 (6 oz.) pkgs. baby spinach
  • 1/4 butter, cubed
  • 1/4 all-purpose flour
  • 1 cup heavy whipping cream
  • 1 cup milk
  • 2 tablespoons onion, finely chopped
  • salt and white pepper to taste


Wash and trim spinach, leaving water that clings to leaves. Place in Dutch oven. Bring to boil. Reduce heat and steam just until wilted, about 4 minutes. Drain and chop; set aside.
Melt butter in large saucepan over medium heat. Whisk in flour until smooth. Gradually add cream and milk. Bring to boil; cook and stir 2 minutes or until thickened. Stir in onion, salt and pepper. Fold in spinach; heat through.

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