Recipe: German Creamed Spinach with Sliced Hard-Cooked Eggs

GERMAN CREAMED SPINACH WITH SLICED HARD-COOKED EGGS

2-3 large bunches fresh spinach leaves
Coarse salt and freshly ground black pepper, to taste
Hard-cooked eggs, for garnish
Cream Sauce (recipe follows)

Wash spinach leaves thoroughly. Fill your sink with cold water; add spinach, swish around and let soak a few minutes. If spinach is extra sandy, remove spinach from water; drain sink, and refill and swish again to remove all sand or dirt.

Grab handfuls of the wet spinach (undrained, dripping with the water) into a large cooking pot. This will provide enough water, so you do not need to add more. Cook spinach, just until tender. As soon a spinach is thoroughly wilted and cooked, remove from heat and let drain in a colander or strainer; pressing with the back of a kitchen spoon to squeeze out excess liquid; it is important to squeeze as much liquid out, as possible. Transfer drained spinach to a cutting board and chop spinach very fine.

Note: Up to this point, the spinach can be prepared in advance and stored in the refrigerator, overnight.

When ready to serve; prepare Cream Sauce. If spinach bunches are extra large, you probably will need to double the Cream Sauce recipe.

In a medium bowl, mix together the prepared Cream Sauce and the chopped spinach. Season with salt and pepper and garnish with hard-cooked egg slices. Serve warm.

CREAM SAUCE

4 tablespoons butter
4 tablespoons finely chopped onion
4 tablespoons all-purpose flour
Coarse salt and freshly ground black pepper (to taste)
3-4 cups milk*

In a large frying pan or large pot, over medium-low heat; melt butter. Add onions and cook until they are translucent and soft (about 10-15 minutes). Sauteing the onions in the butter is the secret to this delicious sauce. DO NOT SKIP THIS STEP.

Add flour to the butter/onion mixture and blend thoroughly. When perfectly blended, smooth, and free from lumps (do not allow to brown); add salt and pepper. Gradually stir in the milk; reduce heat to LOW and cook, stirring constantly, until sauce boils (may use some spinach juice in place of milk). Remove from heat.

*Depending on how thick you want the sauce, will determine how much milk to use.