Creamed Spinach Recipe - Allrecipes.com
Creamed Spinach Recipe

Creamed Spinach

Recipe by  

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

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Ingredients Edit and Save

Original recipe makes 8 servings Change Servings
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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.
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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.
  • Copyright 2004 USA WEEKEND and columnist Pam Anderson. All rights reserved.
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Reviews More Reviews

Most Helpful Positive Review
Aug 25, 2008

I used fresh spinach and simplified steps. I made the roux in a dutch oven, adding garlic early. Then I mixed in chopped fresh spinach, covered the pot, and removed from heat. Stirred in cheese and dusted with nutmeg and pepper. -- Since I used fresh spinach and removed it from the heat it maintained more of its shape and character, but you can let it cook down more if you prefer.

 
Most Helpful Critical Review
Dec 25, 2007

This recipe was very blah as written (I omitted the nutmeg, but used plenty of garlic). It was not creamy enough. So, I made a separate batch of the cream, using 1 3/4 c. of milk and the same amount of butter and flour and added that plus 1/2 c. extra of parmesan. It was pretty good then. Thanks for the base to start with!

 
Nov 11, 2008

Wow! My 11 and 9 yr olds fought over the last of this. It's that good and very easy. I didn't read the directions, but having cooked for a number of years, I figured out the method. OK, it wasn't as written but I had fabulous results. So I melted the butter in a saucepan, then gently cooked the garlic. Then I made this into a white sauce of sorts w/ the flour and milk. I squeezed my spinach dry as I don't care for that liquid in the spinach (tastes like the freezer), so I added more milk. It got a little dry while waiting to serve it, so I threw in some fatfree half and half (what a wonderful invention!!!). Add the nutmeg - freshly ground if you have it. It adds just the right touch to a creamed dish. I used white pepper and sea salt and plenty of fresh parm.. YUMMMMMMM!!!

 
Dec 04, 2007

This dish was way too yummy. I added a few extra indregients(cream and ricotta cheeses), topped with both shredded and grated parmesan cheese and baked it off in the oven until bubbly and golden. I also subtituted the whole milk with evaporated milk and used an extra 1/4 cup of it.

 
Dec 02, 2006

Very good. I used a 16 ounce bag of spinach (frozen squeezed dry) and cooked it apx. 1/2 cup of the milk in micro then i made a roux of the ings and cooked till thick and added spinach (it will then thin out) I also added 1 tsp of nutmeg. They ate it all!! I would make again.

 
Jan 14, 2008

I LOVE creamed spinach, and this is not bad recipe for a basic start. I like that is was quick and easy and used frozen spinach. However, I like more 'sauce' on my creamed spinach and the flavor was just shy of being 'really good' - and I even added a small amount of dried chopped onions. I will make this again, but will make more sauce and try additions to ramp-up the flavor - more garlic, sauted onions, maybe bacon... guess it'll have to be a work in progress!

 
Jun 30, 2009

My favorite coffee shop recently stopped offering creamed spinach as a veggie option on their menu and I was devastated! I had never made creamed spinach from scratch at home, so I was looking for a simple recipe. This was exactly what I was looking for! The only thing I did differently was to skip the microwave step, sauteeing the garlic in the butter before making the roux in my dutch oven, and I used a pound of fresh baby spinach instead of frozen (next time I'll use a pound and a half). Even my daughter, who doesn't like cooked spinach, ate hers without complaint! Thanks for a great recipe that will absolutely be a regular in my kitchen :-)

 
Jul 06, 2006

I used tapioca flour instead of wheat flour (son's allergies), left out the garlic and increased the butter...so it wasn't exactly the same recipe, but it was so easy and my son who doesn't like spinach asked for seconds!!!

 

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Nutrition

  • Calories
  • 130 kcal
  • 7%
  • Carbohydrates
  • 11.2 g
  • 4%
  • Cholesterol
  • 17 mg
  • 6%
  • Fat
  • 6.7 g
  • 10%
  • Fiber
  • 4.3 g
  • 17%
  • Protein
  • 9 g
  • 18%
  • Sodium
  • 269 mg
  • 11%

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

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