French Spinach
- 2 quarts spinach, finely chopped
- 2 Tbsps butter
- 1 tsp flour
- 1 1/2 cups meat gravy
Clean and wash the spinach through and through. Steam or cook in a small amount of water. When tender, drain and finely chop. Put in a saucepan in which the butter has been melted and mixed with the flour. Stir and add the left over gravy.
If gravy is not available, it may be made with 2 bouillon cubes. Dissolve them in 1 1/2 cups of hot water and thicken with 2 Tbsps butter mixed with 3 Tbsps flour.
If gravy is not available, it may be made with 2 bouillon cubes. Dissolve them in 1 1/2 cups of hot water and thicken with 2 Tbsps butter mixed with 3 Tbsps flour.
Submitted by Oct 11, 2009
15 min 30 min 45 min
15 min 30 min 45 min