My First Ever Creamed Spinach

In my entire career as a professional cook I have never made creamed spinach. I finally decided to make my own version. It was so tasty, I ate it straight from the pan!

Instead of using frozen spinach that has way too much water in it, I recommend buying bagged spinach leaves that are already washed and dried. (Yes, even I go for convenience from time to time.)

The recipe can be cooked ahead and cooled, refrigerated overnight, and gently rewarmed in a saucepan before serving. And to make it gluten-free, rice flour is a perfect alternative to all-purpose.

Serves 8-10 as a side.