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Creamed Spinach

SUBMITTED BY: USA WEEKEND columnist Pam Anderson PHOTO BY: Jennie

"Creamed spinach, made with the frozen chopped variety, perfectly complements the roast, and it can be made up to two days ahead."

SERVINGS

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Servings
 

INGREDIENTS (Nutrition)

  • 1 1/2 cups whole milk
  • 4 (10 ounce) boxes boxes frozen chopped spinach, thawed and squeezed dry; reserve 1/2 cup liquid
  • 3 large garlic cloves, minced
  • 2 tablespoons butter
  • 3 tablespoons all-purpose flour
  • 1/2 cup grated Parmesan cheese
  • 1/2 teaspoon ground nutmeg
  • Salt and ground black pepper

DIRECTIONS

  1. Combine milk, spinach liquid and garlic in a 1-quart microwave-safe measuring cup or small bowl covered with a saucer, and microwave (or heat slowly in a medium saucepan) until very hot and steamy. Let stand for 5 to 10 minutes to soften garlic.
  2. Melt butter in a Dutch oven over medium-high heat. Whisk in flour. Add hot milk mixture all at once, then whisk until smooth. Stir in spinach; cook until sauce is thick and bubbly and spinach is tender but still green, about 5 minutes. Stir in cheese, nutmeg, and a generous sprinkling of salt and pepper. Serve hot.

FOOTNOTES

  • Make-ahead tip
  • After adding spinach to sauce the mixture can be turned onto a large rimmed baking sheet to cool quickly, then transferred to a covered container and refrigerated up to 2 days. Warm slowly over low heat. Stir in cheese and season with nutmeg and a generous sprinkling of salt and pepper. Serve hot.
  • This recipe was originally featured in the USA WEEKEND article Holiday Entertaining on December 11, 2005.
  • Find the Perfect Recipe from Pam Anderson.
  • Pam Anderson is the author of four cookbooks, including her latest, Perfect Recipes for Having People Over.
  • Copyright 2004 USA WEEKEND and columnist Pam Anderson. All rights reserved.

REVIEWS

The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 14, 2008 by dabbler
I LOVE creamed spinach, and this is not bad recipe for a basic start. I like that is was... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Dec. 4, 2007 by Jenn T.
This dish was way too yummy. I added a few extra indregients(cream and ricotta cheeses),... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Feb. 2, 2007 by FOKLMEMBER
This was great. Big hit at Christmas dinner. MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Dec. 2, 2006 by Connie
Very good. I used a 16 ounce bag of spinach (frozen squeezed dry) and cooked it apx. 1/2 cup... MORE
The reviewer gave this recipe 3 stars. This recipe averages a 0 star rating.
Reviewed on Dec. 25, 2007 by Eileen in UT
This recipe was very blah as written (I omitted the nutmeg, but used plenty of garlic). It... MORE
The reviewer gave this recipe 3 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 5, 2007 by MomOf2
First time making creamed spinach - this recipe was ok. Too much nutmeg for me, I preferred... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Jul. 6, 2006 by JFSOO
I used tapioca flour instead of wheat flour (son's allergies), left out the garlic and... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 22, 2006 by angelwings198
Not a bad recipe...has a good creamy consistancy and good flavor. I didn't give it a five only... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Aug. 25, 2008 by P Yackimec
I used fresh spinach and simplified steps. I made the roux in a dutch oven, adding garlic... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Dec. 11, 2007 by LORIR1MA
Excellent...I used 1% milk.