Creamed Spinach
(4 to 6 servings)
3 lbs fresh spinach
4 tbsp butter
1/4 cup flour
1 tbsp grated onion
2 cups chicken stock or milk
1 tsp salt
1/4 tsp freshly ground pepper
hard-cooked eggs
Wash spinach several times in cold water to remove all sand; discard any tough stems. Place spinach in pot with only water that clings to the leaves; cover. Cook until spinach is wilted, then drain and chop very fine.
Heat butter in skillet. Add flour and onion and cook, stirring, until brown. Gradually add stock, stirring constantly until thickened and smooth.
Add spinach, salt and pepper; simmer for several minutes. Garnish with chopped egg whites and riced egg yolks.