The wonderful thing about Creamed Spinach is that the ingredients can be kept on hand to make it, and the ingredients are simple. Frozen spinach is something I always keep in the freezer for use. We love fresh spinach in salads and smoothies, sometimes I’ll cook with it. But really frozen spinach is just as good (to us) when thrown into soups and stuff. It’s an inexpensive smart ingredient to have. It keeps longer than fresh, and is often times cheaper pound for pound.
Over the years I’ve streamlined this recipes so there’s not a lot of dishes and pans to wash from prep. I have one method on my blog that required thawing out the spinach and wringing it out with paper towels. That’s all fine and dandy but we’ve added more kids to the mix since then. Read: Ain’t nobody got time fo dat. Cook smarter, eat more folks.
This recipe is fairly easy for kids to help out with. They can measure ingredients, help chop onions, grate garlic with a microplane, stir the roux and creamed spinach. They can also help top it with cheese for baking.
Give Peas A Chance Creamed Spinach
Makes 6-8 servings
6 Tbs unsalted sweet cream butter
5 Tbs All purpose flour
1 small onion minced
1 garlic clove minced
1/4 to 1/2 teaspoon Cayenne pepper
1/4- 1/2 teaspoon Freshly grated nutmeg
1 1/2 cup milk
4 oz cream cheese*
1 (10 oz) package frozen spinach
1/4 cup chicken broth (or water)
1/2 cup grated Parmesan cheese
Cheese (parmesan or mozzarella) to top if baking.
- In a saucepan heat 2TBS butter and sauté the onions, and garlic.
- Push the onion to the side.
- Add remaining butter to the pan, heat until foamy.
- Sprinkle flour on top, stir and cook until the flour smells nutty. The roux should be thick, but creamy, not crumbly. Add butter if needed.
- Whisk in salt, pepper, cayenne pepper, nutmeg, cream cheese, and milk.
- Cook until thick, keep in mind that this will continue cooking while on the stove, and in the oven if you bake it.
- Stir in frozen spinach, cook until the spinach is warmed through.
- Fold in cheese.
- Season to taste.
- At this point, you can serve the creamed spinach. Or put the Creamed Spinach into ramekins or a baking dish and baking in a 375 degree oven, top with cheese and bake until the cheese is melted and bubbly
* If your sauce is too thick add some chicken stock or milk.
* Heavy cream can be used for a richer dish.
* Cream cheese can be left out, add more parmesan or leave as is.
What about your family? Do they like Creamed Spinach? What’s your favorite way to eat spinach?