This creamed spinach is always a favorite. It's made with a simple white sauce — butter, flour, milk — and frozen spinach. If you prefer fresh, use fresh washed spinach, cooked just until it has wilted.
I like a dash of nutmeg, but that can be left out. Feel free to saute a tablespoon or two of minced shallots before adding the flour, or add some sauteed mushrooms to the sauce.
- Cook the spinach as directed; drain well. Squeeze out as much excess moisture as possible. Set aside.
- Melt butter in a saucepan over medium-low heat.
- Blend in flour until smooth. Continue cooking for 2 to 3 minutes, stirring constantly.
- Gradually add the milk and cook, stirring, until thickened. Add spinach. The moist spinach will thin the white sauce, but you may add more milk or cream if it still seems too thick.
- Reduce the heat to low and cook until hot; stirring constantly.
- Season with salt, pepper, and nutmeg, to taste.
Tips and Variations
- Saute 2 tablespoons of minced shallots or onion in the butter before adding the flour.
- Serve the creamed spinach in a serving bowl and top with fresh grated or shredded Parmesan cheese.
- Add 2 to 4 ounces of shredded mild cheddar cheese to the sauce mixture. Stir until melted and then add the spinach.
- Use half cream — light, heavy, or half-and-half — in the recipe for a richer sauce.