Creamed spinach

Creamed spinach

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(26 ratings)

Prep: 10 mins Cook: 15 mins

Easy

Serves 8
What can be better than a side of creamy, nutmeg-infused spinach? Perfect to accompany any roast and especially good at Christmas

Nutrition and extra info

  • Easily halved
  • Vegetarian

Nutrition: per serving

  • kcal83
  • fat6g
  • saturates4g
  • carbs5g
  • sugars3g
  • fibre1g
  • protein3g
  • salt0.26g
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Ingredients

  • 25g butter
    Butter

    Butter

    butt-err

    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 1 small onion, finely chopped
    Onion

    Onion

    un-yun

    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 2 tbsp plain flour
  • 200ml full-fat milk

    Milk

    mill-k

    One of the most widely used ingredients, milk is often referred to as a complete food. While cow…

  • 2 x 200g bags spinach
    Spinach

    Spinach

    spin-atch

    Used in almost every cuisine across the world, spinach is an enormously popular green vegetable…

  • 100ml single cream
  • fresh nutmeg, for grating

Method

  1. Heat the butter in a saucepan, then add the onion and cook for 5 mins until softened. Stir in the flour and cook for 2 mins, then slowly start to whisk in the milk. When it has all been incorporated, gently cook for 5 mins until the sauce has thickened.

  2. Meanwhile, place the spinach in a large colander. Pour over a kettle full of boiling water until the leaves have wilted (you may have to do this twice). Place the spinach in a clean dishcloth, squeeze out any excess liquid, then roughly chop. Stir into the sauce with the cream, gently heat, then finely grate over some nutmeg and season well.

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Comments, questions and tips

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Boomunki
4th Apr, 2016
I put a garlic clove in, gave it a little extra, this is really nice
yarohab
19th Aug, 2015
so easy to make, yet very delicious.My wife was upset because she was not home when I made.!!!!
lpmash@webmail.co.za
3rd Nov, 2014
Delicious!!!!! I cant stop eating
chocolatchaud
2nd Sep, 2014
5.05
Really delicious - works perfectly with smoked haddock fishcakes!
bubli
18th Apr, 2014
3.8
I served this with potatoes and fried egg (as one of the comments below states, it's a traditional Czech Easter meal). Needless to say, it was yummy. I like the trick with kettle & hot water, this was the spinach doesn't get cooked completely dead and keeps a lot of flavour. Next time, I'll leave out 100ml milk (thus, use milk and cream 1:1), to make it a bit less liquid, possibly add a clove of garlic (ain't never enough of garlic, heh)
lizleicester
31st Mar, 2014
3.8
Simple and delicious. Had to be dairy free so used soya margerine, unsweetened soya milk and Alpro cream and no one could tell the difference!
egangemi
9th Apr, 2013
4.05
Ridiculously easy and such a great side dish. I add more nutmeg just for that extra flavour.
Yuliya.s
18th Jan, 2013
5.05
Made this last Xmas and everyone loved it. The nutmeg adds a lovely touch to the cream and spinach. (mental note: should use nutmeg more often).
lulutjies
9th Jan, 2013
O MY!!!! Try frying muchrooms with the onions! And as soon as the dich is done and the moment you take it off the plate stir in a few pices of Feta Cheese! TO DIE FOR!!!!!!! Thanx!!!
joyrmb
29th Dec, 2012
I am a Chinese, I also like this recipt.its quite easy and delicious!

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leppie
18th Jan, 2016
Can this be frozen? I think it would be good to freeze small portions to bring out later.
goodfoodteam's picture
goodfoodteam
21st Mar, 2016
We've not tested freezing this recipe so cannot guarantee perfect results, however, as this is stabilised with flour we think this should freeze OK. It is definitely worth trying out a portion. When you thaw it, it might look a little curdled, but this should go as you heat it in the pan.
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