20-Minute Creamed Spinach
Updated Nov. 13, 2023
- Total Time
- 20 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 1¼pounds spinach in bulk or 1½ 10-ounce packages of spinach in plastic
- 4cups water
- 2tablespoons butter
- 1½tablespoons flour
- 1cup milk
- Salt to taste, if desired
- Freshly ground pepper to taste
- Pinch of freshly grated nutmeg
- Pinch of cayenne pepper
Nutritional analysis per serving (4 servings)
135 calories; 8 grams fat; 5 grams saturated fat; 0 grams trans fat; 2 grams monounsaturated fat; 1 gram polyunsaturated fat; 11 grams carbohydrates; 4 grams dietary fiber; 4 grams sugars; 6 grams protein; 1048 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Pick over the spinach and discard any tough stems or blemished leaves. Rinse well and drain.
- Step 2
Bring the water to the boil in a saucepan and add the spinach. Let it cook about two minutes and drain, pressing or squeezing to extract as much liquid as possible from the leaves.
- Step 3
Heat one tablespoon of the butter in a saucepan and add the flour, stirring with a wire whisk. When blended, add the milk, stirring vigorously with the whisk. Add the salt, pepper, nutmeg and cayenne pepper. Cook, stirring, until the mixture is thickened and smooth.
- Step 4
Put the spinach into the container of a food processor or electric blender and blend thoroughly, stirring down as necessary. There should be about one cup.
- Step 5
Put the spinach in the sauce and stir to blend. Bring to the simmer and swirl in the remaining one tablespoon of butter.
Private Notes
Comments
Add 1/2 yellow onion diced to the butter and garlic and cook until translucent before continuing with flour, milk, etc. Add 1/2 cup mozzarella cheese and 1/4 parmesan cheese and end and blend until creamy
bland flavor-- needs salt too much flour - roux too thick. Used part cream, was too heavy- try yoghurt? 1/2 large onion too much
Don't over blend the spinach, or else you get soup. Chopping gives better texture. Some breadcrumbs at the end gives additional texture. Parmesan cheese at the finish, under the broiler for a brief toast, gives a nicesaltiness and creamines. Serve in ramekins.
Add 1/2 yellow onion diced to the butter and garlic and cook until translucent before continuing with flour, milk, etc. Add 1/2 cup mozzarella cheese and 1/4 parmesan cheese and end and blend until creamy
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