This is an excellent Easy Creamed Spinach recipe to add to your collection of healthy side dishes recipes. Also, it is suitable for children and is perfect with chicken, lamb or any other meat you like.
This Easy Creamed Spinach recipe could be a great addition to your collection of side dishes for Thanksgiving or Christmas. In my house, we eat it all the time, even when it is not the holiday season.
When she was abroad, even my daughter called and asked me how to make it because she was craving "that green thing you make that I like and tend not to share with people"!
Creamy and delicious, this recipe was one of my favorite recipes while growing up, so it does not surprise me that my daughter really likes it too.
When she was very young, I fed her spinach because I could sneak in greens without her refusing them.
Spinach was one of those vegetables we all ate in Spring when it was very affordable to buy at the Farmer's Market.
My grandmother made this recipe for all of her grandchildren because she knew that spinach was the healthiest form of greens available.
She served it with a sunny-side-up fried egg and good bread, and I have to tell you that we used to lick the plates. I still cook it like that for breakfast once in a while.
Sometimes, she served the spinach cold on a slice of fresh bread as a snack. A.M.A.Z.I.N.G! Or with a piece of chicken right next to it!
Anyway, the recipe is relatively easy to put together. It is made with milk, a little bit of butter or oil, a little bit of flour for thickening, and lots of garlic.
If you don't like garlic and feel like this recipe is not for you, you can make it and skip the garlic or useless, which is perfectly acceptable.
What kind of spinach do I need to use, frozen or fresh?
I make it all the time with frozen spinach because it is convenient. However, if you go to the Farmers Market and buy a bunch of spinach, use it. Spinach will cook down a lot, so make sure you have enough.
From experience, for 10 oz of frozen spinach, you need about a pound of fresh one. I like fresh spinach in Spring, but I use frozen most of the year.
How is this spinach getting creamy?
Excellent question! Thanks for asking! This family recipe was always made with milk. However, I see all kinds of recipes out there that use milk, half and half, cream cheese, or parmesan.
You can cook this spinach and add as many calories as you want by adding all kinds of ingredients, but if you want to make a more balanced side dish that is both humble and delicious, stick with milk or half and a half.
Make this dish ahead.
You can make this dish 1-2 days before you plan to serve it. Reheat it in the microwave or oven at 350F for a few minutes. I advise you to cover the bowl of creamed spinach in the microwave. It tends to explode.
How to store:
Store it in the fridge in an airtight container and consume it in a maximum of 3 days.
Serving Like a Pro
You can serve it with many roasted or grilled meats next to rice or other side dishes you like. If you fry a few eggs and some bacon, this spinach also makes a great breakfast.
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Easy Creamed Spinach
- 16 ounces bag of organic frozen spinach
- 1 tablespoon flour
- 2 tablespoons butter
- 3-4 garlic cloves
- 1 cup milk
- salt and pepper to taste
- In a cooking pan, heat the butter and add the spinach.
- Saute the spinach until soft. Add salt and pepper to your taste.
- Crush the garlic and set it aside.
- Separately, mix flour and milk until smooth and free of any lumps.
- Add the milk and flour to the spinach and keep mixing to keep it creamy.
- If it gets too thick, add a little bit of milk to the pan.
- Add the garlic.
- Keep mixing and taste again for salt and pepper.
- Remove it from the heat and serve.