Olsson Recipes

Z and Cam made this December 2014. Serves 4-6 (Peter Luger steakhouse NYC 1890s) Spinach wilts down to nothing – use all 20 oz.

• 2 (10 oz) packages fresh spinach (remove tough stems)
• 3 Tb butter
• 1 small onion finely chopped
• 2 garlic cloves minced
• 3TB + 1 tsp all purpose flour
• 2 C milk
• ½C grated Parmesan cheese
• salt & pepper

1. Cook spinach:

• Boil 1 inch water,add spinach, cover, steam until wilted 3-5 min.
• Drain, rinse cold water, press out water (squeeze),
• chop on cutting board.

2. Make cream:

• melt butter on medium heat, sauté onion and garlic until softened about 4 min.
• Stir in flour – cook 1 minute.
• Whisk in milk and cook until hot and thickened.
• Stir in cheese.

3. Add spinach and cook until hot about 2 minutes. season salt & pepper.

(Can make ahead – butter a casserole dish, add cooked spinach, sprinkle with bread crumbs, refrigerate until 40 min before serving. Bake at 350°F about 30 min until hot and bubbly.)