PW's Creamed Spinach

So, my good friend (and fellow blogger) Brittany, turned me on to Pioneer Woman. And now I am obsessed. I want to be just like her!

So when I came across her recipe for Creamed Spinach on the same day Mr. ShoeFanatic requested steak...well, if that's not fate, I don't know what is.

INGREDIENTS:
1 stick + 3 T butter
8 T AP flour
1/2 sm onion, finely chopped
3 garlic cloves, diced
2 c milk
24 oz baby spinach
Salt, black pepper & red pepper
Nutmeg, freshly grated

Melt 1 stick of butter in a pot. Sprinkle in flour and whisk together. Cook over medium heat for five minutes or until light golden brown.

Add onion and garlic and stir together, cooking for another minute. Pour in milk, whisking constantly, and cook for five minutes while you cook the spinach.

In a separate pot, melt 3 tablespoons butter in a separate pot. Add spinach in increments until all incorporated, and cook until wilted but not soggy, about 4 to 5 minutes.

Season the cream sauce with salt, pepper, and nutmeg. Add spinach to the cream sauce, stirring gently to combine.

At this point, it smelled and looked absolutely delish. The creaminess was perfect. But Mr. ShoeFanatic wanted to taste it for seasoning. Fair enough. We decided it needed more salt. Here is where things started to go south.

Before I knew what was happening, my husband had literally poured half the box of salt in my creamed spinach! My jaw hit the ground as he smugly stated, "Just trust me."

So I picked my jaw up and trusted him.

And it was too salty. Much, much too salty.

So he added more milk.

Still too salty. And now too liquidy.

So he added more wilted spinach.

And it was just a tad less salty. But still very liquidy.

Bottom line: The man ruined my creamed spinach. And then he served me fatty meat. I ate the majority of my potato though.

So I'm not doing a verdict for this post. I think it could have been a fantastic dish and I am looking forward to making it again. Alone.

SOURCE:
The Pioneer Woman