Creamed Spinach

Ingredients:

1  8 ounce bag fresh spinach
1 medium onion, chopped
2 tablespoons olive oil or canola oil
2 tablespoons butter
4 tablespoons flour
2 teaspoons adobo seasoning*
3/4 teaspoon black pepper
1  12 ounce can evaporated milk (can be the lower calorie type)
4 ounces sour cream (can be low calorie type)
3 ounces regular or 2% milk (the actual amount is dependent upon the thickness of the sauce, as this helps thin the sauce, see below)

Heat the oil and melt the butter in a sauce pan over medium low heat. Add the onion and cook until the onion generally softens. Stir in the flour, making sure to not let the flour brown. Cook just for about two minutes. Gradually stir in the canned milk, a little at a time, stirring constantly. The mixture will need to simmer to properly thicken, but you will need to keep the heat low, or there could be sticking and scorching. Add the sour cream, the adobo seasoning and black pepper, stir well again. The sauce may be very thick, so you can use some regular or 2% milk to thin it out a bit, but it should not be too runny; stir well. Now mix in the spinach in handfuls. Cook for just a few minutes, keeping the heat very low, like 3 to 5 minutes total. 

* Adobo seasoning is a type of Puerto Rican/Latino seasoned salt, easily available in supermarkets, although perhaps in the "Hispanic/Latino Foods" section. Recipes vary somewhat, but generally it includes, at a minimum: salt, onion powder, garlic powder, black pepper, dried oregano.

WORD HISTORY:
Bag-For what became a common word in English, the history of the word "bag" is very limited, with many questions. It was borrowed into English as "bagge," from Old Norse (North Germanic) "baggi," which meant "bundle;" that is, "something to be carried;" thus also, the figurative, "burden." Where Old Norse got the word is puzzling, as it is not in other Germanic languages, but relatives do appear in some Latin-based languages, although "seemingly" not until the Middle Ages, leading some linguists to believe it was originally of Celtic origin. The interesting thing is, Old Norse, in northern Europe, had a form of the word, and some southern parts of Europe had forms. The Celtic tribes were once widespread in Europe, so that could account for such a distance in related words, if indeed, Celtic provided the word to the other languages, but many of the Celtic languages had been on the wane for quite some time. But still, none of the other Germanic languages had it, until English borrowed it the early part of the 1200s. It is also possible that the Old Norse term was carried into the Mediterranean, and thus, to southern Europe, as the Normans did land in Sicily and southern Italy in the 11th Century. It most certainly is related to "baggage," a word borrowed from French (French "bagage" developed in the mid 1200s), as Old French had "bague" ("bundel"), but did Old French get that form from Medieval Latin "baga," or from Old Norse, as the Normans had been landing along the coastal areas there for quite some time, before they finally were given land, which came to be called "Normandy." The verb form used in hunter's jargon, "to bag game animals," came from the use of bags to hold the day's kill; thus, "We were able to bag two rabbits and three squirrels."