Creamed German Spinach

Serve this over rice, pasta or some simple  boiled  potatoes to make it a great whole meal.


What at you need:

4 tbs butter

1 small garlic clove, finely chopped

1 small onion, finely chopped

1  1/2 tbs potato starch or wholegrain flour

3/4 cup cold Heavy cream

1/4 strong cold broth

1/2 tsp fresh lime zest

1/4 ground nutmeg

1 pound fresh spinach, cleaned and ruff stems removed

salt & pepper


In a pot, melt the butter on medium heat. Add the chopped garlic and onions, sautée them for about 2 min. Sprinkle the starch over the onion-garlic butter and stir in the starch quickly. Now pour in the cold broth and heavy cream, while stirring frequently. Bring the sauce to a soft boil, (continue to stir). Add 1/2 of the spinach and cook them until they are soft ( about 2-4 min). Remove the pot from the heat and purée the spinach with a hand blender, until it’s smooth. Set your pot back on to medium heat, and add the rest of your spinach leaves into your puréed spinach cream. Now add your lemon zest and nutmeg, season with salt and pepper to your liking. Serve hot.

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