Spinach and Roquefort

Preparation info
  • 4

    Servings
    • Difficulty

      Easy

Appears in
New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About

Ingredients

  • 2 pounds fresh spinach or 2 packages (10 ounces each) frozen spinach

Method

  1. Wash the spinach and discard any tough stems. Cook the spinach until just tender in the water that clings to the leaves, or cook the frozen spinach according to package directions. Drain the spinach and chop it; or if it is very young and tender, leaves may be left whole.

  2. Melt the butter, blend in the flour, and add the cream, stirring with a wire w