Serves six to eight

2½ pounds fresh spinach

2 quarts (approximately) reserved spinach liquid

½ cup butter

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8 tablespoons flour

2 teaspoons chopped anchovies

Maggi seasoning (to taste) (See note)

Nutmeg (to taste)

Salt and pepper (to taste)

½ cup onions (chopped fine and browned in — cup fat or oil)

1 cup table cream

1. Stem and wash spinach well; pat dry. Sauté over medium-low heat until thoroughly cooked and wilted. Depending on how large your pan is, you may need to do this in batches. Cool. Squeeze spinach in handfuls over a big bowl, reserving the juice, until dry. Chop fine. Melt butter in a large saucepan. Add flour and stir until smooth. Add reserved spinach liquid, anchovies, Maggi seasoning, nutmeg, salt and pepper to taste. This makes the sauce. Then add in the chopped spinach, sautéed onions and simmer, stirring for 5 minutes. Stir in cream and heat through before serving.

NOTE: Maggi seasoning is a dark, hydrolyzed vegetable protein-based sauce similar to East Asian soy sauce, except it does not contain soy. It is sold in most food stores, however if unavailable, soy sauce may be used as a substitute.

— The Baltimore Sun