• 1 Pak gevriesde spinasie of 1 vars bossie
• ½ pakkie spek stukkies
• 1 gekapte uie
• 1 pak gekerfde sampioene
• 250 ml room
• 250ml melk
• 1 pk wit uiesop
• 1 tot 2 wiele fetakaas in blokkies gesny

1. Braai uie , bacon en sampioene in bietjie olie.
2. Voeg spinasie (ontdooi en alle water uitgedruk) by.
3. Meng room, melk en uiesop en gooi by spinasie mengsel.
4. Verhit tot dik en roer fetakaas by.

Translation

Creamed Spinach

• 1 pack frozen spinach or 1 fresh bunch
• ½ packet of bacon bits
• 1 chopped onion
• 1 pack of sliced mushrooms
• 250 ml of cream
• 250ml milk
• 1 pc white onion soup
• 1 to 2 wheels of feta cheese cut into cubes

1. Fry onions, bacon and mushrooms in a little oil.
2. Add spinach (thawed and all water squeezed out).
3. Mix cream, milk and onion soup and add to spinach mixture.
4. Heat until thick and stir in feta cheese.

How To Make

INGREDIENTS
10 ounces baby spinach
2 tablespoons unsalted butter
2 tablespoons grated onion
2 teaspoons minced garlic
2 tablespoons all-purpose flour
1 cup half-and-half
1/2 cup finely grated Parmesan cheese
1/4 teaspoon freshly grated nutmeg
1/2 teaspoon dry mustard
Pinch of cayenne pepper
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper

EQUIPMENT
Large pot
Colander
Hot mitts
Small saucepan
Spoon
Measuring cup and spoons

INSTRUCTIONS
Cook the spinach. Bring a 4-quart pot of salted water to a boil.
Add the spinach in large handfuls until all the spinach is added, and cook for 15 seconds.
Drain and cool the spinach.
Drain the pot of spinach in a colander in the sink and immediately run the spinach under cold water to halt the cooking.
Shake as much of the water off the spinach as you can by shaking the colander.
Dry the spinach. Using your hands, press the spinach against the sides of the colander in large handfuls, squeezing to remove as much excess moisture as possible.
Set aside to drain further while making the cream sauce.
Make the cream sauce.
Melt the butter in a medium frying pan over medium-high heat.
Add the onion and garlic, and cook for 1 minute. Sprinkle the flour over the onion mixture and cook, stirring frequently, for 3 minutes.
Stir in the half-and-half. Cook the mixture, stirring slowly and continuously, until the sauce comes to a boil and thickens enough to coat the back of the spatula, about 5 minutes.
Reduce the heat to low and continue cooking until the sauce is thickened, about 2 minutes more.
Add the cheese and spinach.
Stir in the cheese, nutmeg, mustard, cayenne, salt, and pepper.
Add the spinach and mix well.
Keep warm over very low heat.