Grandma Tuffy's Sauteed Spinach

I've eaten this spinach dish two times in the past four days. It's THAT good.

Jerad's mom makes this recipe every year for Thanksgiving. It comes from her great-grandmother on her mother's side, Tuffy Lilian Iztwig (whose parents were German immigrants).

The first time I spent Thanksgiving at Jerad's parents' house, his mom became too ill to finish cooking dinner. So, his sister asked me to make the spinach; there was no written recipe, and I'd never eaten--or even seen--the dish before. I was informed that it had "spinach and bouillon" in it. That sounded easy enough.

I dissolved a couple bouillon cubes in about a cup of hot water, then I cooked the frozen spinach in it.

I was later informed that my spinach wasn't right; it tasted nothing like it should.

Sheesh.

Last Saturday, I actually got to watch Gwen make the spinach. Wow, was it good! I ate the leftovers for breakfast with a poached egg on top. WOW, so good! I also made the spinach Tuesday night with our dinner of seared sirloin and cauliflower gratin. Our friend Ashby said the spinach was his favorite part.

Grandma Tuffy's Sauteed Spinach

4 tablespoons (1/2 stick) unsalted butter
2 beef bouillon cubes, crushed
1 tablespoon all-purpose flour
14 ounces frozen baby spinach, slightly thawed

• Melt the butter in a large saucepan.
• Add the bouillon cubes & mix to dissolve.
• Stir in the flour to create a thin roux.
• Add the spinach, stir & cook until the sauce coats the spinach and it's all warmed through.