Creamed Spinach

May 9, 2010 / By Foodland

Creamed Spinach

A great side for a nice juicy steak or Southern fried chicken!
Course Side Dish
Cuisine Vegetables
Servings 6 Servings


  • 0.25 cup water
  • 4 baby spinach leaves, 6 oz.
  • 2 tablespoons butter (1/4 stick)
  • 1/3 cups onion, chopped
  • 1 bay leaf
  • 0.25 teaspoon black peppercorns
  • 0.25 cup all purpose flour
  • 0.25 teaspoon salt
  • 1 1/4 cups whole milk
  • 0.25 cup heavy whipping cream
  • 1 pinch nutmeg
  • grated fresh parmesan or romano, as needed


  1. Bring 1/4 cup water to boil in large pot.
  2. Add half of spinach to pot; toss until wilted but still bright green, about 3 minutes.
  3. Add remaining spinach and toss until just wilted.
  4. Transfer spinach to strainer set over large bowl.
  5. Press on spinach to release all liquid.
  6. Transfer spinach to work surface; coarsely chop.
  7. Spinach may be prepared 1 day in advance.
  8. Cover and refrigerate spinach if you are preparing early.
  9. Melt butter in heavy medium saucepan over medium heat.
  10. Add onion, bay leaf and peppercorns; sauté‚ until onions is soft but not brown, about 3 minutes.
  11. Whisk in flour and salt.
  12. Cook until mixture is pale gold and has nutty aroma, whisking constantly, about 3 minutes.
  13. Gradually whisk in milk.
  14. Boil until thick, stirring constantly, about 2 minutes.
  15. Strain sauce in medium bowl.
  16. In a heavy medium saucepan, heat whipping cream over medium heat until just simmering.
  17. Whisk in flour until it is smooth and begins to simmer.
  18. Add spinach and stir until heated through.
  19. Add a pinch of nutmeg and season to taste with salt and pepper.
  20. Grate in some fresh parmesan or romano cheese.
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