Weeknight Creamed Spinach
Updated Nov. 13, 2023
- Total Time
- 20 minutes
- Rating
- Comments
- Read comments
Advertisement
Ingredients
- 1¼pounds spinach in bulk or 1½ 10-ounce packages of spinach
- 4cups water
- 2tablespoons butter
- 1tablespoon flour
- ½cup milk
- Salt to taste if desired
- Freshly ground pepper to taste
- Pinch of freshly grated nutmeg
- Pinch of cayenne pepper
Nutritional analysis per serving (4 servings)
113 calories; 7 grams fat; 4 grams saturated fat; 0 grams trans fat; 2 grams monounsaturated fat; 1 gram polyunsaturated fat; 9 grams carbohydrates; 4 grams dietary fiber; 2 grams sugars; 5 grams protein; 975 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.
Powered by
Preparation
- Step 1
Pick over the spinach to remove and discard any tough stems or blemished leaves. Rinse well and drain.
- Step 2
Bring water to the boil and add the spinach. Let cook 2 minutes and drain, pressing or squeezing to extract as much liquid as possible from the leaves.
- Step 3
Heat 1 tablespoon of the butter in a saucepan and add the flour, stirring with a wire whisk. When blended add the milk, stirring vigorously with the whisk. Cook, stirring, until the mixture is thickened and smooth. Add salt, pepper, nutmeg and cayenne pepper.
- Step 4
Put the spinach into the container of a food processor and blend thoroughly, stirring down as necessary. There should be about 1 cup.
- Step 5
Put the spinach in the sauce and stir to blend. Bring to the simmer and swirl in the remaining tablespoon butter.
Private Notes
Comments
Easy, tasty, done. Skipped the water and used a bag of frozen spinach, thawed and squeezed dry. Loved it.
I used frozen chopped spinach. Added sautéed shallots.
Even better with shaved Parmesan
Followed exactly but added about a quarter cup of Parmesan to the mix. Delicious. Might try ricotta next time.