Creamed Spinach
Updated Nov. 14, 2023
- Total Time
- 25 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 3pounds adult spinach (from five 10-ounce bags), tough stems removed
- 3tablespoons unsalted butter
- ¼cup finely chopped shallot
- 3garlic cloves, minced
- 2tablespoons all-purpose flour
- 1cup whole milk
- 1cup heavy cream
- Salt and black pepper
- ¼cup sour cream
Nutritional analysis per serving (8 servings)
226 calories; 18 grams fat; 11 grams saturated fat; 0 grams trans fat; 5 grams monounsaturated fat; 1 gram polyunsaturated fat; 12 grams carbohydrates; 4 grams dietary fiber; 4 grams sugars; 7 grams protein; 585 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
In a large pot, bring ½ inch of water to a boil over high. Add spinach in 3 batches, stirring until each batch wilts before adding another, about 3 minutes. Drain in a colander and run under cold water until cool. Drain again, pressing out excess water, then coarsely chop for a total of 4 packed cups.
- Step 2
In the same pot, melt 2 tablespoons of the butter over medium-low. Add shallot and cook, stirring, until softened with no color, about 2 minutes. Stir in garlic until fragrant, 30 seconds. Add the remaining 1 tablespoon butter and stir until melted, then add flour and cook, stirring constantly, until flour is light golden but the shallots still have no color, about 3 minutes. While whisking constantly, drizzle in milk and cream until smooth, and season with salt and pepper. Bring to a simmer, then add chopped spinach and season with salt and pepper. Cook, stirring, until the spinach is totally incorporated and the sauce is thickened, 2 to 3 minutes. Stir in sour cream until combined. Transfer to a bowl and serve warm.
- To reheat, microwave with a damp paper towel covering the top to keep moisture in. Or spinach can be reheated in a pan, stirring occasionally, over low heat and adding more milk if necessary.
Private Notes
Comments
When I first had creamed spinach in Switzerland, in the 1950s, I learned that the essential ingredient is a grating of fresh nutmeg
Creamed spinach that I make based on my Mom's recipe is much simpler to make - and I think healthier. For 2 persons, a 10 oz box of fresh baby spinach is enough. In a large deep skillet, heat up 2-3 tablespoons olive oil, add finely chopped garlic (3-6 cloves, depending on taste) to just develop fragrance and become a bit softer. Throw in all spinach, season it with a spiced salt (I use "Jane's Krazy Mixed Salt"), mix well & cover for spinach to wilt fully. Add 2-3 tbs sour cream, mix. Done.
There are lots of people who are vegan or can't have dairy. A really good alternative is an Armenian spinach (or swiss chard) dish, made with one of those greens, well caramelized onions, chickpeas, olive oil and lemon juice...a touch of nutmeg adds a nice touch. The dish is called nivik. Try it. Modify it to your own tastes. Enjoy it!
Instead of boiling a large pot of water, I put my clean fresh spinach in my salad spinner, fill my electric kettle and bring the water to a boil, pour the boiling water in the spinner, let the spinach sit for several minutes, lift out the strained with spinach, rinse with cool water, drain, press, chop and proceed.
Delicious! Added cayenne, nutmeg, and a little grated Parmesan. Skipped the sour cream this time, although I seem to remember it being good with the sour cream the last time I made it. Pretty forgiving for customizations.
How much nutmeg? I don’t have fresh
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