Classic Creamed Spinach
Recipes » Side Dish » Vegetables
A delightful dish. Clean, simple and fresh. Make sure not to overcook the spinach or the nutritional value and bright green color will be lost.
"I made this recipe for two, using one bag of fresh baby spinach, a tablespoon of butter, 1/4 sweet onion, a teaspoon of flour, a sprinkling of nutmeg and a pinch of salt. I added just enough warm milk to make the sauce creamy, stirred in the well drained baby spinach and put this in a small casserole dish. I topped the creamed spinach with a bit of grated Italian cheese. Perfect for two and oh so good." - EasyEatsYield: 4 Ready in 45 minutes
Cuisine: American-SouthMain Ingredient: Spinach
80% would make again (reviews)
943
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563 people trying soon
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Notes Classic Creamed Spinach Preparation
Remove tough stems of spinach. Bring a large pot of salted water to boil. Add the spinach and cook for 2 minutes. Transfer to a colander and drain. Using the back of a large spoon, press spinach to release as much water as possible, then chop coarsely.
Using a medium saute pan over medium heat, heat the butter. Saute shallots until softened, about 4 minutes. Add garlic and cook until fragrant, about 1 minute. Using a wooden spoon, add the flour and cook, stirring, 3 minutes. Slowly add warm milk and simmer, whisking, 3 to 4 minutes to thicken. Whisk in cheese (if using) and nutmeg, season with salt and pepper. Add spinach and cook, stirring, until heated through, about 2 minutes..
Notes
Prewashed and trimmed spinach in plastic bags is a great convenience, but I prefer to buy it by the bunch. Be sure to wash fresh spinach thoroughly: Trim the stems off each bunch. Fill a sink or pot with cold water and plunge the spinach, 1 bunch at a time, into the water. Swish the spinach around in the water, then transfer the spinach to a large bowl or pot. Pour off the water and rinse out any sand, then repeat 2 or 3 times until no sand is left in the bottom of the sink or pot. If the stems are tough, fold the leaves in half lengthwise and strip or cut the stem away along the folded edge.
If you would like to make this ahead, transfer the creamed spinach to a lightly buttered casserole dish. Sprinkle the top with buttered bread crumbs. Refrigerate until 40 minutes before serving. Bake at 350 F for about 30 minutes, until hot and bubbly.
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Classic Creamed Spinach Reviews
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Family & I loved it!
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Quite good!
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This wonderful recipe made a great addition to our Thanksgiving table. Everyone enjoyed this dish. Next time I will probably make it with a little more cheese. It is a great tasting dish for the little bit of effort that goes into making it.
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Omg!! I added a little bacon to mine but HOLY COW thus recipe is perfect!!! My kids even ate it!!
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Love it!
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Yummy and easy to make.
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Great!!!
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This was delicious! Even my four year old liked it. I didn't have shallots so I substituted them for a small onion. Still came out yummy!
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Substitute the milk for heavy cream for a rich sauce
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Not much of a creamed spinach fan, but this has become a favorite recipe!
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Very tasty!! Thank-you.
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Yummy and quick, although I added milk gradually until I was satisfied with the amount of sauce. As a result, I used WAY less milk than the recipe called for. Still delicious, though.
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This is my favorite side item! Wonderful recipe
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I made this recipe for two, using one bag of fresh baby spinach, a tablespoon of butter, 1/4 sweet onion, a teaspoon of flour, a sprinkling of nutmeg and a pinch of salt. I added just enough warm milk to make the sauce creamy, stirred in the well drained baby spinach and put this in a small casserole dish. I topped the creamed spinach with a bit of grated Italian cheese. Perfect for two and oh so good.
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The wost part was trimming the stems off. I would recomend using frozen chopped spinich thawed and drained well. That would take up one less pot and much less time.
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Even people who don't care for spinach - especially creamed spinach - loved this recipe served along iwth prime rib.
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Prewashed and trimmed spinach in plastic bags is a great convenience, but I prefer to buy it by the bunch. Be sure to wash fresh spinach thoroughly: Trim the stems off each bunch. Fill a sink or pot with cold water and plunge the spinach, 1 bunch at a time, into the water. Swish the spinach around in the water, then transfer the spinach to a large bowl or pot. Pour off the water and rinse out any sand, then repeat 2 or 3 times until no sand is left in the bottom of the sink or pot. If the stems are tough, fold the leaves in half lengthwise and strip or cut the stem away along the folded edge.
If you would like to make this ahead, transfer the creamed spinach to a lightly buttered casserole dish. Sprinkle the top with buttered bread crumbs. Refrigerate until 40 minutes before serving. Bake at 350 F for about 30 minutes, until hot and bubbly. [I posted this recipe.] |
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