Instructions

To Prepare the Roux
We prepare the roux on the stovetop. In a heavy bottom skillet, on a medium heat, warm the oil.

With a wooden spoon, stir the flour into the warm oil a little bit at a time, until it is fully incorporated , giving you a pale-yellow-colored paste called a roux. Heat the roux for another minute or so to cook off the taste of raw flour.

Slowly add the1/2 cup warm milk to the roux, using a wire whisk, whisk it well to make sure it's free of lumps. Cook for 2 minutes stirring constantly so it forms a nice smooth paste. Roux is ready.

Instant Pot Instructions to cook the spinach :

Place the Instant Pot on the sauté mode.

Add the olive oil, garlic, and onions to the pot. Cook for 2-3 minutes until the onions become fragrant and translucent.

Add the frozen chopped spinach and 1.5 cup milk to the pot. Season with nutmeg, salt, and pepper to taste. Cook for 5 minutes on MANUAL High-Pressure Cooking.

When the pot indicates it has finished, wait on keep warm timer for 5 minutes and then release the leftover pressure by turning the knob to venting.

Open the lid and add the roux. Whisk well. Put the Instantpot back on Saute and let the mixture bubble for couple minutes. Canecel Saute. When everything is well combined, creamy spinach is ready !! Serve warm.

Stove top Directions to cook spinach
Put the heavy bottom pan on medium high heat. Add oil and let it warm up. Add garlic and onions to the pan. Cook for 2-3 minutes until the onions become fragrant and translucent.

Add the frozen chopped spinach and milk to the mixture. Season with nutmeg, salt, and pepper to taste.

Cover the pan and cook it covered on low heat for 10 minutes until the mixture bubbles and spinach wilts and cooks. Remove the cover.


Add the roux and whisk well so everything combines well. Then cook for another 5 minutes without the cover so the milk thickens. Turn off the heat.

Your creamy spinach is ready to serve.