German Creamed Spinach

• 1 lb fresh spinach, washed and drained
• 1 cup boiling water
• 1 -2 teaspoon salt
• 2 tablespoons butter
• 2 tablespoons flour
• 1/2 - 1 cup cream or 1/2-1 cup milk, approximately
• 1 tablespoon sour cream
• 1 -2 garlic clove, minced

1. Wash and drain your spinach.
2. Combine salt and water and bring to a rolling boil.
3. Place drained spinach into the water and bring to a boil.
4. Cover and simmer a few minutes only until tender. You don't want to loose too many vitamins.
5. Drain well and chop.
6. In a small saucepan, an iron skillet works best, melt the butter.
7. Add flour and make a roux. You only want your roux to be a beautiful golden color but not too light.
8. Add minced garlic. Saute only a moment - Don't brown garlic or it will make your dish bitter.
9. Slowly add part of the milk to make sauce.
10. Put spinach back in the original pan pour your sauce over it.
11. Remember the spinach will give off a little extra water-- don't add too much milk until you know how much more you'll need.
12. Stir over medium heat until it is bubbling.
13. If it is too thick, add enough cream or milk as needed.
14. When thick enough, take off heat and stir in sour cream.
15. Serve.

fresh spinach, boiling water, salt, butter, flour, cream, sour cream, garlic

Taken from www.food.com/recipe/german-creamed-spinach-79558 (may not work)