Credit: Marika’s Kitchen
- 2 bags Frozen Spinach Leaves (Trader’s Joes brand my favorite) OR 32 Oz Fresh Baby Spinach
- 6 to 8 cups water (for boiling spinach)
- 6 cloves Garlic minced
- 1/3 cup olive oil (maybe more, as needed)
- 1/2 cups Flour
- 3 cups reserve spinach water
- 1 cup whole milk
- 1 1/2-2 tsp. salt
- Bring water to a boil. Add frozen/fresh spinach and boil for approximately 10 minutes.
- Strain spinach and reserve liquid.
- Combine 3 cups spinach water and 1 cup whole milk and set aside. (save remainder reserved liquid till creamed spinach is done in case you need to add a little more at the end to reach preferred thickness and texture)
- Heat 1/3 cup olive oil in saucepan and sauté garlic for a minute or less, being careful not to burn garlic.
- Add flour and whisk while toasting flour till it turns a light golden tan. Add a little oil if flour absorbs too much oil to allow a slight sizzle.
- Remove rue from heat and add liquids, 3 cups reserved spinach water and 1 cup milk, whisking briskly to incorporate and dissolve rue into a smooth creamy sauce.
- Be careful when adding liquid to rue. If rue is too hot, a splattering may occur. Also be careful for an extremely hot steam to shoot up toward your hand.
- Add spinach into sauce and stir with wooden spoon to incorporate spinach into cream sauce.
- Salt to taste and enjoy!