-
-
My review
Creamed Spinach
USA WEEKEND columnist Pam Anderson
"Creamed spinach, made with the frozen chopped variety, perfectly complements the roast, and it can be made up to two days ahead."
Added to shopping list.
Go to shopping list.
Ingredients
servings 130 calsOriginal recipe yields 8 servings
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- Combine milk, spinach liquid and garlic in a 1-quart microwave-safe measuring cup or small bowl covered with a saucer, and microwave (or heat slowly in a medium saucepan) until very hot and steamy. Let stand for 5 to 10 minutes to soften garlic.
- Melt butter in a Dutch oven over medium-high heat. Whisk in flour. Add hot milk mixture all at once, then whisk until smooth. Stir in spinach; cook until sauce is thick and bubbly and spinach is tender but still green, about 5 minutes. Stir in cheese, nutmeg, and a generous sprinkling of salt and pepper. Serve hot.
Footnotes
- Make-ahead tip
- After adding spinach to sauce the mixture can be turned onto a large rimmed baking sheet to cool quickly, then transferred to a covered container and refrigerated up to 2 days. Warm slowly over low heat. Stir in cheese and season with nutmeg and a generous sprinkling of salt and pepper. Serve hot.
- Copyright 2004 USA WEEKEND and columnist Pam Anderson. All rights reserved.
Nutrition Facts
Per Serving: 130 calories; 6.7 g fat; 11.2 g carbohydrates; 9 g protein; 17 mg cholesterol; 221 mg sodium. Full nutrition
Share
Similar: RecipesVideosCategoriesArticles
Similar: {{title}} recipes videos categories articles
Reviews
Read all reviews 103139 Ratings
-
-
-
-
-
Most helpful positive review
8/25/2008
I used fresh spinach and simplified steps. I made the roux in a dutch oven, adding garlic early. Then I mixed in chopped fresh spinach, covered the pot, and removed from heat. Stirred in che...
Most helpful critical review
12/25/2007
This recipe was very blah as written (I omitted the nutmeg, but used plenty of garlic). It was not creamy enough. So, I made a separate batch of the cream, using 1 3/4 c. of milk and the same ...
Most helpful
Most positive
Least positive
Newest
8/25/2008
I used fresh spinach and simplified steps. I made the roux in a dutch oven, adding garlic early. Then I mixed in chopped fresh spinach, covered the pot, and removed from heat. Stirred in che...
11/11/2008
Wow! My 11 and 9 yr olds fought over the last of this. It's that good and very easy. I didn't read the directions, but having cooked for a number of years, I figured out the method. OK, it was...
12/4/2007
This dish was way too yummy. I added a few extra indregients(cream and ricotta cheeses), topped with both shredded and grated parmesan cheese and baked it off in the oven until bubbly and g...
12/2/2006
Very good. I used a 16 ounce bag of spinach (frozen squeezed dry) and cooked it apx. 1/2 cup of the milk in micro then i made a roux of the ings and cooked till thick and added spinach (it will ...
1/14/2008
I LOVE creamed spinach, and this is not bad recipe for a basic start. I like that is was quick and easy and used frozen spinach. However, I like more 'sauce' on my creamed spinach and the f...
6/30/2009
My favorite coffee shop recently stopped offering creamed spinach as a veggie option on their menu and I was devastated! I had never made creamed spinach from scratch at home, so I was looking ...
12/25/2007
This recipe was very blah as written (I omitted the nutmeg, but used plenty of garlic). It was not creamy enough. So, I made a separate batch of the cream, using 1 3/4 c. of milk and the same ...
7/6/2006
I used tapioca flour instead of wheat flour (son's allergies), left out the garlic and increased the butter...so it wasn't exactly the same recipe, but it was so easy and my son who doesn't like...