Creamed Spinach
Updated Nov. 14, 2023
- Total Time
- 25 minutes
- Rating
- Comments
- Read comments
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
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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!
Definitely use fresh spinach. Buy a lot of- it’s surprising how much it cooks down. After pressing out the water, I use kitchen scissors to cut it (as it’s too hot to handle with my hands) while it’s still in the colander. It’s also easier to clean!
A good base recipe. definitely add fresh nutmeg and added more cream by making another roux with butter and flour. Perhaps using all cream and no milk.
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.