|Nutritional Guidelines (per serving)|
|Servings: 4 servings|
|Amount per serving|
|% Daily Value*|
|Total Fat 14g||18%|
|Saturated Fat 7g||37%|
|Total Carbohydrate 21g||8%|
|Dietary Fiber 3g||12%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
This creamed spinach is always a favorite. It's made with a simple white sauce—butter, flour, milk—and frozen spinach. If you prefer fresh, use freshly washed spinach and cook it just until it has wilted.
A dash of nutmeg adds flavor to the sauce, but it can be omitted. Feel free to sauté a tablespoon or two of minced shallots before adding the flour, or add some sauteed mushrooms to the sauce.
- 16 to 24 ounces spinach (frozen)
- 3 tablespoons butter
- 3 tablespoons all-purpose flour
- 1 cup whole milk (or half-and-half)
- Kosher salt and freshly ground black pepper (to taste)
- Dash or grating of nutmeg
Cook the spinach as directed; drain well. Squeeze out as much excess moisture as possible. Set aside.
Melt butter in a saucepan over medium-low heat.
Blend in flour until smooth. Continue cooking for 2 to 3 minutes, stirring constantly.
Gradually add the milk and cook, stirring, until thickened. Add spinach. The moist spinach will thin the white sauce, but you may add more milk or cream if it still seems too thick.
Reduce the heat to low and cook until hot; stirring constantly.
Season with salt, pepper, and nutmeg, to taste.
- Transfer the creamed spinach to a serving bowl and garnish it with some fresh shredded or grated Parmesan cheese or cheddar cheese. Or transfer it to a baking dish and top it with cheese; broil just until the cheese has melted.
- Saute 2 tablespoons of minced shallots or onion in the butter before adding the flour.
- Add 2 to 4 ounces of shredded mild cheddar cheese to the sauce mixture. Stir until melted and then add the spinach.
- Use half cream — light, heavy, or half-and-half — in the recipe for a richer sauce.