Creamed Spinach (take 2)
I had been looking for a reason to make creamed spinach again and this week’s Greek Chicken Stew gave me the opportunity. Creamed spinach is the perfect side dish to the chicken stew which already offers a protein, vegetables and starch (it’s served over rice). The creamed spinach brings some ooey-gooey, creamy goodness to the plate plus some healthful dark greens.
I made creamed spinach once before but this time I changed it up a bit and found an easier method with a tastier result. The price per serving is a bit higher but I upped the serving size a smidgen so the total recipe gives you four larger servings rather than six smaller servings. Of course, serving size is subjective.
The differences between the old recipe and the new recipe are as follows: I had some grated parmesan on hand so I melted that into the cream sauce (YAY FOR CHEESE!), I used loose frozen chopped spinach rather than the box of packed frozen spinach (gives a better texture), I used minced garlic from the jar instead of chopping an onion and garlic (so much easier), and I added a bit of nutmeg for a more classic alfredo taste. The results were fantastic and I haven’t stopped eating it (or Egg Florentine Quesadillas) since!
Creamed Spinach (take 2)
Creamed Spinach (take 2)
Ingredients
- 1 lb frozen spinach, chopped ($1.27)
- 4 Tbsp butter ($0.20)
- 1 Tbsp minced garlic ($0.25)
- 1/4 cup all-purpose flour ($0.13)
- 2 cups whole milk ($0.70)
- 1/4 cup grated parmesan ($0.23)
- salt and pepper to taste ($0.05)
- 1/8 tsp nutmeg ($0.05)
Instructions
- Melt the butter in a large skillet with the minced garlic over medium/high heat. Once it is melted and sizzling, whisk in the all-purpose flour. Continue to cook and whisk for 2 minutes (to cook out the floury taste). The flour should not turn brown during this step. If it begins to, lower the heat slightly.
- Whisk in the 2 cups of milk until all of the flour/butter clumps have dissolved. Let the liquid come up to a simmer while whisking. This sauce should thicken quickly once it simmers. Once it is thickened, you can add the parmesan cheese. Whisk it in until it is melted and thoroughly incorporated.
- After adding the parmesan, stir in the frozen spinach (I didn’t even bother thawing or draining). Keep stirring until the mixture is heated through (5-7 minutes).
- Season the mixture with salt, freshly cracked black pepper and ground nutmeg. Enjoy!
Step By Step Photos
Melt together the butter and garlicky goodness.
Add in the flour and whisk until all of the flour is evenly mixed into the melted butter. Continue to cook and whisk for 1-2 minutes.
Add the milk and bring to a simmer while whisking. Once the sauce has thickened, whisk in the parmesan cheese (pictured).
Stir in the bag of loose, chopped, frozen spinach. Stir and cook until heated through. Season with salt, pepper and nutmeg.
I didn’t have frozen spinach on hand, only the ginormous fresh bags you get in the produce department. It works just as good, you do have to work it a little in order to get all the cream sauce to stick to the spinach but it mixes well and turns out just as yummy.
Oh, and I use lactose free milk and it thickens nicely. I saw a question on skim or coconut milk, so I can’t say whether those work, but lactose free still does the trick.
I make this recipe using kale as well. Sometimes a mixture of kale and spinach. The kale gives it a bit more chew.
But either way it’s excellent. Leftovers work great for omelet filling. Just be sure to pre-heat it a bit before spooning it onto the omelet. Otherwise you have to overcook the egg in order to heat up the filling.
This was delicious with brown rice flour if anyone is looking for a gluten-free option.
I absolutely love how you didn’t even bother thawing and squeezing out the water. That takes so much time when sometimes you just want to eat something asap!
I can’t wait to try this! I added this to my list :)
The Creamed Spinach was absolutely DELICIOUS!!! Best of all, it was super easy to make!!! Thank you, Beth!!! :-)
I’m on the last heating step right now and can’t stop sneaking tastes…..so good!
Wow! You’ve done it again. I’ve tried quite a few creamed spinach recipes, and this is by far the easiest and is the only one that tastes like I think creamed spinach should taste. Well done!
Easy and yummy. Will be trying several other recipes this week.
Sally – Well, it just won’t be nearly as creamy, but it might still be edible (it still has butter and parmesan, after all!).
Would this still be good and edible if I made it with skim milk? :/
Anon – I’m not sure if it would work with coconut milk… I’ve never tried to do a roux thickened sauce with coconut milk instead of cow’s milk, but it just might work! If you try it out, please let us know how it turns out :)
Do you think this would work with Coconut milk?
Just made this the other night and it is SO GOOD! I love how easy it is too, since you don’t have to thaw the spinach first. I made a ham and pasta skillet dish to go with it, and ended up mixing everything together! Amazing!
SOOOOO good. I added a bit more parm cheese but this was definitely restaurant-level good. Will be in my rotation.
Lovely!