I’m always looking for new ways to use vegetables, so when I saw an easy-to-make recipe for Spinach with Gravy in a hundred-year-old cookbook, I decided to give it a try.
The recipe turned out well. The gravy enhanced the flavor of the spinach, and was quite tasty. I served it as a stand-alone side dish – though I think that Spinach with Gravy would also be delightful on toast.
Here is the original recipe:
The directions in the old recipe for the gravy are a little confusing. The recipe calls for meat gravy, which I would assume already contained some flour or other thickener, yet it also indicates that 1 teaspoon flour should be stirred into 2 tablespoons of melted butter – and then the gravy should be added. This suggests that the recipe author thought that the gravy needed to be thicker than the typical gravy – though 1 teaspoon of flour isn’t much, so why bother?
I used the second option (which is described in the text beneath the ingredient list), and used bouillion cubes when I made the gravy. It worked fine.
Here’s the recipe updated for modern cooks:
Spinach with Gravy
2 quarts (1 8-ounce bag) spinach
Gravy – Option 1
2 tablespoons butter
1 teaspoon flour
1 1/2 meat gravy
Gravy – Option 2
2 bouillion cubes (I used beef bouillion cubes.)
1 1/2 cups boiling water
2 tablespoons butter
3 tablespoons flour
Wash spinach and cut into small pieces. Put in a pan, and using medium heat cook until tender (3-5 minutes). The water clinging to the spinach may provide sufficient liquid for cooking the spinach; if not, add a small amount of water.
In the meantime, make gravy.
Gravy: Option 1: In the meantime, in another pan, using medium heat, melt butter; then stir in the flour. Gradually, add gravy while stirring constantly. Continue stirring until the gravy is hot and bubbly. Remove from heat, and add the cooked spinach. Stir to combine.
Gravy Option 2: Dissolve the bouillion cubes in the boiling water to make a broth. In a pan, using medium heat, melt butter; then stir in the flour. Gradually, add the broth while stirring constantly. Continue stirring until the gravy is hot and bubbly. Remove from heat, and add the cooked spinach. Stir to combine.