A spinach dish, creamed with a roux of butter, flour and water. It's very easy to make, but slightly time consuming on account using fresh spinach. It is well worth the effort though!

terry
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Wash spinach well and remove any hard stems. In a large pot, bring water to a boil and add spinach (it will cook down very rapidly). Remove spinach from the stovetop, let cool slightly then drain reserving the water.

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  • Using an electric food processor, puree the spinach.

  • Make roux with the butter, flour and reserved water. Add the roux to the spinach, stir and serve.

Nutrition Facts

37.4 calories; protein 3.3g 7% DV; carbohydrates 4.6g 2% DV; fat 1.5g 2% DV; cholesterol 2.7mg 1% DV; sodium 679.1mg 27% DV. Full Nutrition

Reviews (27)

Read More Reviews

Most helpful positive review

Rating: 4 stars
10/27/2004
This recipe gets 5 stars for taste, but only 3 for clear instructions. The instruction assume you know how to make a roux. Luckily I did so it was easy enough. I added two cloves of garlic to the roux...yummmm. I steamed the spinach, and used that water to make the roux, but it was not enough so I also added enough milk to make the 1/2 cup. It was GREAT! next time I might add some chopped onion. Garlic and onion make just about everything wonderful! Read More
(73)

Most helpful critical review

Rating: 3 stars
04/04/2005
I'm only giving this three stars because to me this wasn't the creamed spinach I'm used to eating. Where was the milk or cream? I kept reading the recipe thinking that maybe I just wasn't seeing it. After I made my roux I added milk to the pan stirred until thickend and then added in my spinach. Read More
(8)
35 Ratings
  • 5 star values: 6
  • 4 star values: 16
  • 3 star values: 7
  • 2 star values: 5
  • 1 star values: 1
Rating: 4 stars
10/27/2004
This recipe gets 5 stars for taste, but only 3 for clear instructions. The instruction assume you know how to make a roux. Luckily I did so it was easy enough. I added two cloves of garlic to the roux...yummmm. I steamed the spinach, and used that water to make the roux, but it was not enough so I also added enough milk to make the 1/2 cup. It was GREAT! next time I might add some chopped onion. Garlic and onion make just about everything wonderful! Read More
(73)
Rating: 4 stars
12/30/2007
this recipe has the basic ingredients to get you started, but it needs a little half and half to get the cream flavor. Read More
(38)
Rating: 5 stars
08/19/2012
Thank you for uploading a recipe using fresh spinach and a roux! Almost all of the recipes on here just microwave frozen spinach and add fat free milk (bleck!). I doubled the amount of spinach and added a few crushed cloves of garlic to the butter when I was melting it to make the roux and about 1/2 cream after the roux had thickened to make it a bit creamer. You can also add 1 cup diced cooked artichoke hearts (or even the kind packed in water/oil) to make a spinach artichoke dip. Instead of garlic it is also really good with some nutmeg to make it taste Swedish. Read More
(31)
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Rating: 4 stars
01/24/2004
I make this with a small package of frozen chopped spinach. Drain after cooking and make my roux with a little more butter and flour. Until a creamy consistency then salt and pepper. Should cook roux a couple minutes to get rid of flour taste. It is pretty good. Thanks Terry Read More
(15)
Rating: 4 stars
01/12/2008
This was very tasty. I made a couple of changes after reading the other reviews. First I steamed my spinach in vegetable broth and used that in my roux as well. I also added a tsp of garlic. I will definitely make this again. Read More
(10)
Rating: 3 stars
04/04/2005
I'm only giving this three stars because to me this wasn't the creamed spinach I'm used to eating. Where was the milk or cream? I kept reading the recipe thinking that maybe I just wasn't seeing it. After I made my roux I added milk to the pan stirred until thickend and then added in my spinach. Read More
(8)
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Rating: 3 stars
02/27/2004
I had a craving for creamed spinach, and I have never made it before so wasnt sure what to look for in a recipe. I was craving something along the lines of boston market creamed spinach, so maybe its because I was wanting something specific that I didnt think this was great. Kind of bland, I did saute some onion in the butter before making the roux, but would like a little more flavor. Definately edible, just not memorable. Read More
(7)
Rating: 3 stars
12/21/2005
This was met with mixed reviews. My husband and I couldn't even swallow our first spoonful (yuck!) but our 2 yearold couldn't get enough. He finished his then cleaned off our plate as well. I'll make this again......for him. Read More
(5)
Rating: 4 stars
07/21/2008
As far as creamed spinach goes... this is the best creamed spinach I've had. However it's still creamed spinach.:) Read More
(5)