This is BY FAR the best creamed spinach in the world.
I urge you to go ahead and get the fresh stuff instead of the frozen because… you won’t be sorry.
There are 2 components to this dish:
The Cream Sauce
The sauteed spinach
Neither are complicated, and the end result is worth the effort to make this in 2 steps. So, so delicious.
For detailed step-by-step instructions with lots of pictures go here.
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Creamed Spinach Recipe
This is BY FAR the best creamed spinach in the world. Whether it is sitting next to a giant steak, a grilled chicken breast or in a bowl alone - it will be the star of your plate. So good it needs no companions.
Melt 3 tbsp butter in a large sauce pan. Add 4 tbsp flour, 1/2 tsp seasoned salt & 1/2 tsp salt. Cook butter & flour mixture about 4 mintues. Whisk in 1 cup half & half. Cook on medium until very thick. Set aside.
To cook the spinach. In a large skillet (I use cast iron) add 2 tbsp butter and 4 tbsp minced onions. Cook on medium/ high until onions are soft. Add 1/4 cup water. Add chopped spinach in 2 parts. The spinach will wilt and cook quickly. Once the first half of the spinach has cooked down, stir in the second half.
Using a slotted spoon, add the cooked spinach to the cream sauce. Do not add liquids. Stir spinach into cream.
To finish the Dish:
Add 1/4 cup grated parmesan cheese & 1/2 cup sour cream to your creamed spinach & stir.
This dish can be made ahead warmed in a 325 degree oven before serving. It can be frozen for future meals. It also makes a wonderful spinach dip to serve with tortilla chips. Just top with your favorite grated cheese and bake at 350 degrees for 30 minutes ( I like mozzarella and parmesan).