creamed spinach

$3.34 recipe / $0.56 serving

I made creamed spinach a couple weeks ago and then again this week to fine tune the recipe before posting. Between the two batches of creamed spinach, I found out how versatile the stuff is! I began putting it in everything from casseroles (I mixed it into my Bacon Pesto Pasta Bake) to sandwiches, quesadillas or straight up on crackers. I’ve decided that creamed spinach should almost be a staple in my refrigerator. If you choose your ingredients right, it’s a fairly healthy way to sneak some dark green veggies into your day!

Creamed Spinach

Creamed Spinach

5.0 from 1 reviews
creamed spinach
 
Prep time
Cook time
Total time
 
Total Cost: $3.34
Cost Per Serving: $0.56
Serves: 6
Ingredients
  • two (10 oz.) boxes frozen chopped spinach $1.92
  • ½ medium yellow onion $0.22
  • 2 cloves garlic $0.12
  • 2 cups milk $0.65
  • 4 Tbsp butter $0.20
  • ¼ cup all-purpose flour $0.13
  • ¼ tsp or to taste crushed red pepper $0.05
  • to taste salt & pepper $0.05
Instructions
  1. Thaw your spinach and squeeze out excess water. I just use the microwave to thaw it (put it in a bowl to catch melting liquid) but you can leave it in your fridge for a day too. You do not need to squeeze out ALL of the water, I think some is fine and it holds a lot of spinach flavor.
  2. Finely dice the onion and garlic. Saute until soft and translucent (not browned) in 4 Tbsp of butter over medium heat. This may seem like a lot of butter for half an onion and 2 cloves of garlic but you need 4 Tbsp for the roux to make sure there is enough thickening power for all of the milk.
  3. Once the onions and garlic have cooked, it’s time to make the roux. Dump in the 4 Tbsp (or ¼ cup) of flour and stir it into the melted butter well. Continue to cook this paste for 1-2 minute more over medium heat.
  4. Add the 2 cups of milk and whisk until all of the flour/butter paste has dissolved. Let the mixture simmer until it is nice and thick (5-10 minutes). Add the salt, pepper and red pepper flakes to taste. The red pepper flakes are not necessary but I think it gives the creamed spinach a nice little kick… Too much and it will over power the fresh, delicate spinach flavor.
  5. Stir in your spinach and you’re done! If your creamed spinach is still too liquidy, you can simmer it a little bit longer until the sauce reduces. Just remember that when it cools down it will thicken as well.

 

Onion and Garlic RouxSTEP 4: Add the 2 cups of milk and whisk until all of the flour/butter paste has dissolved. Let the mixture simmer until it is nice and thick (5-10 minutes). Add the salt, pepper and red pepper flakes to taste. The red pepper flakes are not necessary but I think it gives the creamed spinach a nice little kick… Too much and it will over power the fresh, delicate spinach flavor.

STEP 5: Stir in your spinach and you’re done! If your creamed spinach is still too liquidy, you can simmer it a little bit longer until the sauce reduces. Just remember that when it cools down it will thicken as well.

stir in spinachNOTE: Traditionally, nutmeg is the spice of choice for this cream sauce so if you’re not into red pepper, try nutmeg.

The second time I made this creamed spinach, I made half a batch and it was just enough for me. I had half an onion in my fridge waiting to be used up so instead of using only 1/4 onion (if truly halving the recipe), I used the entire half and it still tasted great. I have the container of creamed spinach in my fridge and, I kid you not, I’ve been eating a little bit with everything; breakfast, lunch and dinner!

I find that 2% lowfat milk is my favorite for this recipe because it is has enough fat to keep that creamy taste but not so much that this dish ends up being so heavy that I don’t feel like I’m truly eating vegetables. If you prefer a super rich creamy dish, use whole milk or even a splash of cream. Parmesan cheese melted in would also be divine… but I have to stop myself somewhere!

creamed spinach

15 Comments

  1. danielle says:

    I have truckloads of spinach in my garden,gonna try out all your recipes and report back :) I’m a total foody from down under,your recipes sound the bomb!

  2. I just made this for breakfast for the egg florentine quesadillas, my sweetie loved it. Only thing different was using about 3/4 of a 16oz bag of fresh spinach. Could of used the whole bag but needed the rest for lunch. Still plenty though. Really appreciate this website; going to make the creamy chicken and rice soup for dinner tomorrow night. It’s cold up here in NE.

  3. Anonymous says:

    I threw in a little feta that I had hanging out in the fridge and the salty/tangy taste was an AMAZING compliment to the creamed spinach – highly recommended = ]

  4. Can you eat cream cheese? You could probably make a pretty good sauce with some cream cheese and a little lactaid to thin it out.

  5. Anonymous says:

    I’m lactose-sensitive, and lactaid milk doesnt seem like it would work well for this (comparable to skim milk).. any suggestions? i LOVE spinach!

  6. Bethany says:

    Well just to confirm, it does indeed work with fresh spinach – I made it tonight and it’s SO tasty – who’da thought, creamed spinach… ;) I made the egg florentine quesadillas, delicious!

  7. Bethany – Yes, you could definitely use fresh spinach. Just add it at the same time and stir until the spinach has wilted down. Good luck :D

  8. Bethany says:

    Do you think this would work with fresh spinach too?

  9. Oh man, only this blog could make creamed spinach look to-die-for. I must make some this week. …possibly right now, if I have any milk.

  10. I made this tonight and it turned out great. My husband asked me to add a small amount of artichokes and it came out very good.

  11. Leah, thanks for pointing that out! I wrote it into my recipe for mac and cheese but forgot to put it in this one :P

    Telesma, that sounds DIVINE! oh, and how I love london broil…

  12. I *love* spinach, creamed or otherwise.

    Try this: sauteed mushrooms & onions + garlic sauteed or creamed spinach + leftover scampi + diced tomato + provolone on a ciabatta roll. Toast under broiler. Best sandwich EVAH.

    I usually make a “surf & turf” meal of scampi, london broil, creamed spinach, sauteed mushrooms, salad, ciabatta rolls, and baked potatoes, making sure I make enough to have leftovers for steak, eggs, & hash browns (because leftover baked potatoes make the best hash browns) and my spinach, mushroom, & shrimp sandwiches. All I need is eggs & provolone for two more meals – everything else is leftovers. The ciabatta rolls are to soak up the sauce from the scampi. :)

  13. FYI: It wouldn’t hurt to point out that a good roux is made when the flour looks kinda brown in the pan. It gets rid of the raw flour taste that can happen if you don’t cook it long enough. I’ve made enough cheese fondue to find that out the hard way!!

    Also, when out of all the recipes on foodgawker I choose yours multiple multiple times, I think it’s time to give in and follow you :)

  14. Very nice dish. And simple!

  15. YUM! I want it now! What a simple and fantastic recipe. I love it. It would probably be terrific with chard as well. Thanks for the idea.

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