Creamed Spinach is easy to make at home with simple ingredients.
It contains fresh spinach leaves in a savory, creamy sauce.
Pairs well with roasted chicken, baked ham and roasted turkey.
EDITOR’S NOTE (November 9, 2021): Updated the recipe and the instructions. Tastes better than original recipe posted in January 26, 2020.
DISCLAIMER (NOT SPONSORED): I have not been paid to endorse pictured products. Delighted to share the ingredients I purchased and used. Delicious results!
SPINACH PREPARATION TIPS
I used a 16-ounce bag of spinach leaves to make this recipe.
Always use bagged spinach within 2 days because the leaves are still fresh.
After 3 days or so, the leaves tend to get wet and soggy inside the bag.
RINSE SPINACH IN WARM WATER
I rinse bagged spinach simply because I like to rinse my own veggies.
To rinse, place spinach leaves in a colander. Rinse in warm water. Leave in colander to drain.
Be sure to dry spinach leaves by placing in a towel and ringing until thoroughly dry.
This super important step will keep the side dish creamy and NOT watery.
SPINACH BUYING TIPS (BAGGED OR FRESH)
Avoid yellow, limp, or wilted leaves.
Avoid buying packaged spinach leaves with slimy or yellow leaves.
Always check the expiration or “best if used by” date.
CREAMED SPINACH: HOW TO MAKE AHEAD
First, allow it to cool completely uncovered.
Store cooled Creamed Spinach in a tightly sealed container.
Place in refrigerator (not freezer) for up to five days.
In a saucepan on top of stove, warm over low-medium heat.