Creamed Spinach Recipe -
Creamed Spinach Recipe
  • READY IN 25 mins

Creamed Spinach

Recipe by  

"A spinach dish, creamed with a roux of butter, flour and water. It's very easy to make, but slightly time consuming on account using fresh spinach. It is well worth the effort though!"

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Ingredients Edit and Save

Original recipe makes 4 side dish servings Change Servings
  • PREP

    15 mins
  • COOK

    10 mins

    25 mins


  1. Wash spinach well and remove any hard stems. In a large pot, bring water to a boil and add spinach (it will cook down very rapidly). Remove spinach from the stovetop, let cool slightly then drain reserving the water.
  2. Using an electric food processor, puree the spinach.
  3. Make roux with the butter, flour and reserved water. Add the roux to the spinach, stir and serve.
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Reviews More Reviews

Most Helpful Positive Review
Oct 27, 2004

This recipe gets 5 stars for taste, but only 3 for clear instructions. The instruction assume you know how to make a roux. Luckily I did so it was easy enough. I added two cloves of garlic to the roux...yummmm. I steamed the spinach, and used that water to make the roux, but it was not enough so I also added enough milk to make the 1/2 cup. It was GREAT! next time I might add some chopped onion. Garlic and onion make just about everything wonderful!

Most Helpful Critical Review
Apr 04, 2005

I'm only giving this three stars because to me, this wasn't the creamed spinach I'm used to eating. Where was the milk or cream? I kept reading the recipe thinking that maybe I just wasn't seeing it. After I made my roux I added milk to the pan, stirred until thickend and then added in my spinach.

Dec 30, 2007

this recipe has the basic ingredients to get you started, but it needs a little half and half to get the cream flavor.

Aug 19, 2012

Thank you for uploading a recipe using fresh spinach and a roux! Almost all of the recipes on here just microwave frozen spinach and add fat free milk (bleck!). I doubled the amount of spinach and added a few crushed cloves of garlic to the butter when I was melting it to make the roux and about 1/2 cream after the roux had thickened to make it a bit creamer. You can also add 1 cup diced cooked artichoke hearts (or even the kind packed in water/oil) to make a spinach artichoke dip. Instead of garlic it is also really good with some nutmeg to make it taste Swedish.

Jan 24, 2004

I make this with a small package of frozen chopped spinach. Drain after cooking and make my roux with a little more butter and flour. Until a creamy consistency,then salt and pepper. Should cook roux a couple minutes to get rid of flour taste. It is pretty good. Thanks Terry

Jan 12, 2008

This was very tasty. I made a couple of changes, after reading the other reviews. First, I steamed my spinach in vegetable broth and used that in my roux as well. I also added a tsp of garlic. I will definitely make this again.

Feb 27, 2004

I had a craving for creamed spinach, and I have never made it before so wasnt sure what to look for in a recipe. I was craving something along the lines of boston market creamed spinach, so maybe its because I was wanting something specific that I didnt think this was great. Kind of bland, I did saute some onion in the butter before making the roux, but would like a little more flavor. Definately edible, just not memorable.

Jul 21, 2008

As far as creamed spinach goes... this is the best creamed spinach I've had. However, it's still creamed spinach. :)


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  • Calories
  • 37 kcal
  • 2%
  • Carbohydrates
  • 4.6 g
  • 1%
  • Cholesterol
  • 3 mg
  • < 1%
  • Fat
  • 1.5 g
  • 2%
  • Fiber
  • 2.5 g
  • 10%
  • Protein
  • 3.3 g
  • 7%
  • Sodium
  • 678 mg
  • 27%

* Percent Daily Values are based on a 2,000 calorie diet.

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