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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.
Submitted by Tess M Oct 11, 2009
15 min 30 min 45 min
Recipe Rascal