I always keep frozen spinach on hand. Even if you don’t need an entire package, you can saw off a chunk to put into an omelet or winter stir fry. Thaw and use a package in a casserole, spinach balls, or even sauté with some garlic for a side dish. But there is one recipe with which I only use the fresh, spring spinach available now, and that is creamed spinach on wheat toast.
If you planted your spinach last fall, you probably already have some ready from the garden. If not, the local farmers’ markets have fresh spinach. Combined in a cream sauce and allowed to wilt, spinach gives off some of its pigment, yielding a lovely green. The added eggs pump up the protein for a satisfying meal.
Creamed Spinach on Wheat Toast
- 4 T butter
- 4 T flour
- 2 Cups milk
- ½ tsp salt
- ¼ tsp pepper
- ¼ tsp nutmeg
- 3 eggs, beaten
- 1 lb fresh spinach, washed, chopped and drained
- 1 cup grated parmesan cheese
- ½ cup plain yogurt
- Toasted whole wheat bread
Begin by making a roux: melt the butter in a heavy saucepan, whisk in the flour and cook gently for about a minute, whisking continuously.
Gradually add the milk, whisking all the while, and cook on medium heat for about five minutes until the sauce begins to thicken. Add the salt, pepper and nutmeg and stir. Whisk in the beaten eggs and cook for two more minutes.
Now stir in the spinach and continue cooking until the spinach is wilted and warmed. Add the cheese and the yogurt. Stir for another minute or two to warm the yogurt.
Spoon onto the toast. Serves four.