This made from scratch 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 that I am related to Popeye. We were snow bound this weekend. This area experienced one of the biggest snow storms in thirty years so it seemed like a good time to make a big batch of my Creamed Spinach. I had a huge container of baby spinach and the rest of the ingredients are pretty much pantry and spice cabinet staples around here.
How do you make Creamed Spinach?
First you are going to melt the butter in a medium sized skillet over medium low heat. Sprinkle in the flour and whisk to combine. Continue cooking and whisking over the heat until the mixture turns a light brown. This process is called making a roux and it usually takes around seven minutes to turn the right shade of brown to give it more of a nutty flavor and still thicken the sauce. Slowly whisk in the milk, nutmeg, onion powder and plenty of salt and pepper. If you like a little bit of heat add a couple pinches of ground cayenne pepper or a couple pinches of crushed red pepper. Turn the heat to low and continue cooking while you prepare the rest. Make sure you stir the cream sauce often.
Meanwhile in a separate extra large skillet over medium heat add a little olive oil. Add the onions and cook for three to four minutes stirring occasionally. Add the garlic and cook for on additional minute. Now add those ingredients to the the cream sauce in the other skillet. Now add a little more olive oil to the skillet and add a big pile of spinach and cook until wilted. This will only take a couple of minutes. Work in batches until you have all the spinach cooked transferring the cooked spinach to the skillet with the creamed sauce. Taste and season with more salt and pepper if desired.
Is spinach healthy?
Spinach is low in calories. A cup of raw spinach and a half cup of cooked spinach have about seven calories and one gram of carbohydrates. It is high in vitamins A, C and K along with calcium, iron, magnesium and potassium. This power packed vegetable is high in fiber and low in fat. It is nutritious and delicious in a salad or sauteed with a little olive oil and garlic.
Helpful hints to make this Creamed Spinach awesome!
- Use fresh baby spinach as it has less stems and it is more tender. Baby spinach makes a smoother creamier Creamed Spinach.
- Cook the roux until it is a light brown. This will take about seven minutes and it should be whisked almost continuously. This will give it a little bit of a nutty flavor but still thicken the sauce.
- Season the Creamed Spinach to taste. If you like a little heat add a couple pinches of cayenne or crushed red pepper. Some of my readers could eat a jalapeno straight off the vine and some of my readers wince at the thought.
- This recipe is best served as soon as it is done but sometimes coordinating everything to be served is difficult. You can keep it over low heat for a short period of time stirring frequently. If the sauce becomes too thick add a quarter cup of milk at a time till you bring it back to a good consistency.
Okay now you have the perfect recipe and helpful hints for the best Creamed Spinach. Well what are you waiting for? Put the ingredients on your shopping list today and make yourself a delectable treat!!
Other spinach recipes you will love!
- Spinach Salad with Warm Honey Mustard Vinaigrette
- Triple Cheese Sausage Spinach Stuffed Shells
- Easy Spinach Dip
This made from scratch creamed spinach is one of my favorite sides. Serve it over rice, noodles, baked potatoes or grits.
- Prep Time: 5
- Cook Time: 20
- Total Time: 25 minutes
- Yield: 6 1x
- Category: vegetable
- Method: stove top
- Cuisine: American
- 4 tablespoons butter
- 4 tablespoons all purpose flour
- 2 cups milk
- 1/4 teaspoon nutmeg
- 1/4 teaspoon onion powder
- Salt and pepper to taste
- 1 small onion minced
- 2 cloves garlic minced
- 1 lb baby spinach
- 3–4 tablespoons olive oil
- Melt butter in large skillet over medium heat. Sprinkle flour over the the melted butter and whisk in. Continue cooking and whisking over the heat until the mixture turns a light brown; approximately 7 minutes. Slowly whisk in milk, nutmeg and onion powder. Salt and pepper to taste. Simmer over low heat and stir frequently.
- Heat 1 tablespoon of olive oil in extra large skillet over medium heat. Add onion and cook for 3-4 minutes. Add garlic and cook 1 additional minute. Remove to skillet with cream sauce.
- Heat 1 tablespoon of olive oil in same skillet over medium heat. Pile in the spinach and cook until wilted; approximately 2-3 minutes. Remove to skillet with cream sauce. Repeat with remaining spinach working in batches that are appropriate for your skillet size.
- If desired season with more salt and pepper to taste and serve promptly.
If desired add 2 pinches cayenne pepper or 2 pinches crushed red pepper for a little heat. Add this at the same time as the nutmeg and onion powder.
Keywords: cooked spinach recipe, creamed vegetable, recipe using baby spinach, spinach, spinach recipe, spinach with cream sauce, vegetable