8ouncesfresh spinachstems removed, cleaned, and roughly torn into pieces
freshly ground black pepper
In a large skillet, heat oil over medium heat. Once oil is hot, add sliced onion, and sauté until soft. You aren’t browning the onion as much as softening it. If it starts to brown too quickly, add some water to slow it down.
Once onion is soft, mix in the flour, until well blended, and cook for an additional minute.
Add crumbled blue cheese and break up any lumps with a spoon. Slowly whisk in the cream until the sauce is smooth and free of lumps. Simmer for a couple of minutes, or until sauce is slightly thickened.
Add torn spinach and continue simmering until spinach is just wilted, about 1-3 minutes.
Stir in toasted walnuts, and season with freshly ground black pepper.
If the sauce is too thick, add in a little water. If it’s too thin, simmer for a few more minutes.
Yield: about 2 ½ cups, or enough for about 3-4 entrée servings.