Skillet Spinach
June 4, 2008
This is one of my favorite side dishes. You can make it as low fat as you want, it’s still going to be delicious (assuming you like spinach). My version is adapted from Home Cookin’ (Compiled by Junior League of Wichita Falls, Inc., Wichita Falls, TX.
It’s been a long time since I’ve referred to the cookbook recipe. I’m surprised to see it calls for three eggs. I don’t think I’ve ever made it according to the published recipe. It’s a great side dish because it’s good to eat and easy to make and also because although the main ingredient is spinach it’s not runny — the liquid from the spinach gets absorbed by the roux you make at the start. If I know I’m making it for dinner that evening, I’ll leave the packages of frozen spinach out on the counter to thaw. Anyway, here’s my version:
