Creamed Spinach

This homemade creamed spinach is one of my favorite sides. Serve it over rice, noodles, baked potatoes, grits, or just by itself. This recipe calls for fresh spinach, onions, and garlic in an easy-to-make cream sauce that starts with a roux.

I am a huge spinach fan. I like it sauteed, in salads, in souffles, and even canned. As much as I eat, you would think I am related to Popeye. If you like spinach as much as I do, try asparagus-stuffed chicken with spinach and sundried tomatoes, hot spinach dip, and spinach-stuffed chicken.

Ingredients Needed and Substitutions

See the complete list of ingredients on the recipe card below.

• Butter: salted or unsalted, everything tastes better with a bit of butter
• Shallots: 1/2 large yellow onion can be substituted if needed
• Baby spinach: regular spinach can be used, but remove the large stems
• Milk: preferably whole or 2%
• Ground nutmeg: optional but highly recommended
• Salt and pepper: freshly ground is always best
• Heavy cream: or whipping cream

How to Make Creamed Spinach

This is the summary version; see the recipe card below for the complete list of ingredients and the instructions.

Melt a couple of tablespoons of butter in a large skillet over medium heat. Add the shallot and saute until soft. Reduce the heat to low and add the garlic and spinach. Cook for a couple of minutes, stirring several times, until the spinach is wilted.

Meanwhile, melt the remaining butter in a separate large skillet over medium heat. Sprinkle in the flour and whisk to combine. Cook for 2-3 minutes, whisking constantly. Slowly add the milk while whisking and continue cooking until thickened. Stir in the sauteed spinach mixture, nutmeg, and heavy cream. Season with salt and freshly ground pepper to taste.

Preparation Tips and Storage

• Use fresh baby spinach, which has fewer stems and is more tender.
• Season to taste with plenty of salt and pepper. Add a couple of pinches of cayenne or crushed red pepper if you like a little heat.
• This recipe is best served as soon as it is done, but sometimes coordinating everything to be served at the same time is difficult. You can keep it over low heat for a short period, stirring frequently. If the sauce becomes too thick, add a quarter cup of milk at a time until you reach the desired consistency.
• Store in an airtight container in the fridge. Reheat on the stovetop over low heat or in the microwave at reduced power.

More Spinach Recipes

Are you on the hunt for more delicious recipes? Follow Small Town Woman on Facebook, Pinterest, and Instagram.

https://www.smalltownwoman.com/wp-content/uploads/2019/05/Beth-1.pdf