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Creamed Spinach

Creamed Spinach — a sauce recipe, 10 ingredients, about 10 min.

Serves 4 · 10 min · Sauce

contains glutencontains dairy

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Ingredients

Units: US Metric
Scale: ½× – 4× with Plus →
  • 500 g fresh spinach (or whole frozen spinach leaves)
  • 2 dl water
  • ½ dl cream or 1 tbsp butter
  • ½ tsp salt
  • Black pepper
  • 400 g of chopped spinach, fresh or frozen
  • 1 ½ tbsp flour
  • 1 dl milk
  • ½ tsp salt
  • Black pepper
Make it lactose-friendly
  • ½ dl cream or 1 tbsp butter → lactose-free cream or coconut cream
  • 1 dl milk → lactose-free milk, oat milk, or almond milk

Swaps are suggestions, not medical advice. Check labels if lactose is a serious issue for you.

Steps

  1. Boil the fresh spinach leaves and the salt in the water for about 5 minutes. If you use frozen spinach, follow the instructions on the box.
  2. Drain away the water, and let the spinach dry for a minute or so.
  3. Put the spinach back into the pan and add the cream. Simmer for a few more minutes.
  4. Add salt and pepper to taste.
  5. Boil the fresh spinach leaves as in variation I, or gently thaw the frozen chopped spinach in a little bit of water in a pan.
  6. Mix the flour with the chopped spinach in the pan, and add the milk.
  7. Bring the spinach to the boil, and simmer gently for 3–5 minutes.
  8. Add salt and pepper to taste.

We refine our recipes every week — check back for sharper, clearer steps.

Source

Wikibooks Cookbook — adapted under CC BY-SA 3.0