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Creamed Spinach Recipe

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:

  1. The Cream Sauce
  2. 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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Enjoy!
Candi
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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.
Servings
people
Ingredients
Cream Sauce
Spinach
Finish the Dish
Servings
people
Ingredients
Cream Sauce
Spinach
Finish the Dish
Recipe Notes

To make the cream sauce:

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.
Enjoy!
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).
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