Ingredients
1/3 C + 1 t vegetable oil
1/2 C flour
1/4 medium onion chopped
2 cloves garlic chopped
2-27 oz cans cut leaf spinach (undrained)
1/2 t salt
1/4 t black pepper
1 t hot sauce (optional, I prefer crystal hot sauce)
hot cooked rice
pickled vinegar (I prefer trappey’s)
More hot sauce to taste
Preparation
Cook onion in non-stick skillet with 1 t oil until soft, add garlic and cook for 1-2 minutes, then remove from heat. Meanwhile add remaining 1/3 c oil medium high cast iron skillet or dutch oven. When oil is hot but not smoking, reduce heat to medium low and add flour, making your roux. Stir constantly with wire wisk for about 20 minutes minutes, or until the color is dark caramel. Add onions and garlic to pot, stir. Add undrained spinach, salt, pepper, and hot sauce. Let cook on low heat for 20-25 minutes stirring occasionaly. Serve over hot rice, sprinkle with peppered vinegar and more hot sauce if desired.
