Creamed Spinach is a savory side dish featuring fresh spinach in a delicious creamy sauce.
Easy to make at home with simple ingredients.
Pairs well with my baked ham, taco meatloaf and roasted spatchcock herb chicken.
THE INGREDIENTS
SEASONINGS
SPINACH BUYING TIPS (BAGGED OR FRESH)
Avoid buying packaged spinach leaves with yellow, limp, wilted or slimy or leaves.
Always check the expiration or “best if used by” date before purchasing.
HOW TO PREP SPINACH FOR RECIPE
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.
Fill colander with spinach leaves. Rinse in warm water. Leave in colander to drain.
To dry spinach leaves, stack in center of a clean towel. Twist until dry.
Important to make sure leaves are dry so the finished dish will be creamy and not watery.
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.
Serve immediately.
Enjoy!
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EDITOR’S NOTE (November 9, 2021): I posted this recipe for the first time on January 26, 2020. Today, I updated the recipe and instructions. This improved version is delish!
Creamed Spinach
Ingredients
- 1 package (16 ounces) spinach leaves Rinse, drain and dry in a towel.
- 1 cup whole milk Or 2% milk.
- 1/2 cup heavy cream
- 2 tablespoons unsalted butter
- 1 medium onion, chopped
- 1 clove minced garlic
- 1/4 cup sifted all-purpose flour
- 1/4 teaspoon cayenne pepper
- 1/4 teaspoon freshly grated nutmeg
- salt to taste
- coarse ground black pepper to taste
- 3 tablespoons grated parmesan cheese (optional)
Instructions
- Pour spinach leaves into a colander. Rinse thoroughly with warm water.
- Leave colander in sink so spinach can drain. After draining, place leaves in a clean towel and ring until dry. This will prevent water from getting into the Creamed Spinach. Continue with next steps.
- Heat milk and cream in a small saucepan over moderate heat. Stir constantly with a whisk until warm. Remove from heat. Set aside.
- In a 3-quart saucepan, melt unsalted butter over low-medium heat. Add chopped onions. Stir continuously until softened (4-5 minutes).
- Stir in minced garlic.
- Add sifted flour. Whisk together for 3 minutes to form a roux.
- Add warm milk and cream mixture in a fast stream. Simmer AND whisk constantly until thickened (3-5 minutes). Whisking prevents lumps from forming.
- Stir in rinsed/dried spinach, cayenne pepper, nutmeg, salt and coarse ground black pepper to taste.
- Simmer and stir constantly until spinach is limp (2-3 minutes).
- Sprinkle with grated Parmesan cheese (optional).
- Serve immediately.