- 8
- 10 mins
- 30 mins
Ingredients
- 1 stick Butter
- 8 Tablespoons Flour
- 1/2 whole Medium Onion, Finely Diced
- 3 cloves Garlic, Finely Minced
- 2 cups Milk
- Salt And Pepper, to taste
- 1 pinch Ground Nutmeg
- 3 Tablespoons Butter
- 24 ounces, weight Baby Spinach
Preparation
Step 1
Throw 1 stick of butter into one of the pans over medium to medium-low heat, depending on how hot your stove is. My stove is hot, and these cast iron enameled pans get VERY hot. So I’m on medium-low here.
Immediately begin whisking.
Cook this mixture, stirring frequently, for about five minutes.
Stir together to combine and cook for another minute.
Then slowly pour in 2 cups of milk, whisking constantly.
Now just cook the sauce for about five minutes, stirring occasionally. It’ll gradually begin to thicken.
Meantime, you need to saute the spinach. If you have a kid, make him or her whisk the sauce while you do the spinach. That’s why we gave birth to these numskulls, isn’t it?
Throw in as much of the spinach as you can. It might not all fit, but believe me, what’s in the pot will quickly begin to wilt and shrink. I added the total amount of spinach over three different additions. As soon as the level of spinach shrank a bit, I’d dump in more.
Slowly cook the spinach. It’ll move slowly at first, but once it starts to wilt it really picks up speed. Stir gently as it cooks, flipping it to get it to cook evenly.
Add salt and plenty of finely ground black pepper. You can also add a couple of pinches of ground nutmeg, which I love.
Stir it gently, slowly incorporating the spinach and cream sauce, taking bites along the way because you absolutely can’t wait. Like, no one could PAY you to wait.
You always want to taste it before the very end anyway, adding more seasonings as needed. A little cayenne never hurt anyone, either.
Now, let me point out that you can add more sauteed spinach to the mix if you like things a little less creamy. But I’ll just tell you that as cream-laden as this looks, the balance really is perfect. Keep in mind that spinach does have quite a bit of flavor and texture, so the cream really does balance it out. Experiment, though, and find your perfect ratio.
Melt 1 stick of butter in a pot. Sprinkle in flour and whisk together. Cook over medium heat for five minutes or until light golden brown. Throw in onion and garlic and stir together, cooking for another minute. Pour in milk, whisking constantly, and cook for another five minutes while you cook the spinach.
To cook spinach, melt 3 tablespoons butter in a separate pot. Add spinach in increments until all incorporated, and cook until wilted but not soggy, about 4 to 5 minutes.
Season the cream sauce with salt, pepper, and nutmeg. Add spinach to the cream sauce, stirring gently to combine. Serve immediately.
I’ve never really been a creamed spinach fan, but now I want to go make some for breakfast. But I’ll have my yogurt and berries instead and will make it this weekend.
Looks great Ree! I’d almost add some bread crumbs to the top and then bake it. I may have to try it. My husband and I had some baked spinach casserole in Lousiana a few years ago and I have searched for the recipe because it was WONDERFUL! And this may be it! I’ll let you know! thanks!
Excellent tutorial on this tasty dish! This technique can also be used with other dark leafy greens—try swiss chard, kale, collards, even turnip greens. And, if you really want to break out of routine, add some sauteed shiitake mushrooms and water chestnuts. Mmmm! Wonderful spread on focaccia bread and put under the broiler for a few minutes…
and then if you have any left over, you can make spinach enchiladas.
I make this a lot, my husband won’t eat spinach so I get it all to myself!
Hmmmm, hollow out a soccer ball sized bread ball, pour mixture into it, put bread bowl on a nice plate with bread pieces, serve to the food snobs at the next bring something to the office potluck day, and bask in the compliments of how I am such a brillant cook! Thanks PW
The Creamed Spinach looks yummy. I may add this to our Sunday dinner this week, I need to go and get me a couple of bags of that yummy spinach. I will have to get an extra bag because I love it right out of the bag.
Can I just ask why you don’t add the uncooked spinach straight to the white sauce? I normally do and it it turns out great.
–>I’ve never had creamed spinach before. I think it’s because it always makes me think of Popeye?
Looks delicious – I make the same with chili – it’s quite good too.
Looks FATTENING and delicious! I just take the blocks (yes, they smell them in little ice block shapes!) thaw them, steam – and add oil and salt. I will try this, but with fresh of course! Thanks, Ree!
I do love Greek spinach pie (Spanakopita) and make it several times a year (Just made it for Easter brunch, as a matter of fact.) and I LOVE that, so I think I’m gonna have to make me a batch of your creamed spinach and see what all the hullabaloo is about!
I am SO going to make this!!! I love spinach… and creamed, at that –well, how could I resist? You got me, Popeye!
Or for a quick and easy way to make it. Take a frozen package of spinach (the kind in the box) cook according to directions. Drain, then add a small (3oz) package of cream cheese, stir until melted. Season to taste
I am going to try these to change it up. I will add a fruit to this recipe.
I make your other recipe for spinach at least once a week. We love it! I’ll try this one too. I never cooked spinach with onions before PW days. What an incredibly yummy combination! Thank you.
Oh yummy! I LOVE creamed spinach!! I’m gonna have to make this soon!
Love, love, love creamed spinach. Your’s looks absolutely delicious. My sister makes a good creamed spinach…she makes an elegant dinner entree with it by putting in pearl onions and then she adds scallops and heats it through until the scallops are done. It’s really good if you like seafood…I guess you could use shrimp if you’re not a scallop fan.
Heather B.
I’ve never had creamed spinach, but this makes me want to try it!
http://www.doesthisblogmakeuslookfat.com
Oh WOW! The last great creamed spinach I had was at the Berghoff in Chicago, but alas, the restaurant has changed and not for the better….good-bye creamed spinach a la Berghoff….HELLO creamed spinach a la Pioneer Woman…can’t wait to make it this weekend when we grill out steaks!!! It’s going to be in the 80′s in Kentucky!
Then… fry up some chopped bacon, cook chopped onions in the bacon fat then…add about a tablespoon or so of flour in the bacon fat, bacon and onion and cook for a minute or so to thicken and cook the flour, then, add the spinach to the bacon onion mixture. Ohhhh creamy spinach without the cream. And I agree nutmeg is wonderful with spinach.
Can’t wait to try this! And thanks to the others that suggest adding bacon and mushrooms!
You make me want to like spinach!
For Donna #37, PW really means 8 tablespoons (1/2 cup) butter to 8 tablespoons flour. My mom was a great cook (rancher’s wife) and my dad loved cream gravy for breakfast–which is really just a white sauce–and she always told me to use equal parts flour and fat to make any gravy. It is just enough flour to perfectly combine with the fat, be it bacon grease, butter, etc. By the way, my dad was 154 pounds and 5’10″ when they were married and on their 50th wedding anniversary he could fit into the same suit he got married in…that’s what the ranch life does for you! Mom on the other hand, after 7 children and making all kinds of yummy stuff, could not…it’s a woman’s plight to have to sacrifice for our husbands!
I love spniach. How about throwing some wheat pasta in there. Delish! By the way, great shot from your daughter. If she keeps this up, she can take the pics while you cook.
Put spinach in 2 qt pot. Cover, steam on low, low for about 5 minutes. Add sauce, heat to low boil, then simmer til spinach done to your taste.
OMG OMG OMG, I suggested creamed spinach in the contest y’day and you made it….yayyy yayy yayy….Errr..does, that make me a potential bonus KitchenAid winner??? Hehehhehe
This is almost EZACKLY how I make my creamed spinach! The only difference I think is the fact that I add a wee pinch of nutmeg to the spinach.
I love spinach, anyway, anyhow, I like to add it to different dishes, and my son will almost actually eat it. The only thing that could make this any better is mushrooms, yeah, I think I’ll have to add mushrooms, but I would add mushrooms to anything but cereal I think lol. ;o)
A treasure trove of my favorite recipes that answers the age-old question, "What can I make for dinner tonight?"
The quickest, easiest caramel sauce you'll ever make! Serve it over ice cream, apple pie, or cheesecake...or just drink it with a straw!
Spicy Cauliflower Stir-Fry
Add a Pinch
I love writing cookbooks, and I pour my heart and soul into each and every one! They're full of my very favorite recipes, photos of life on the ranch, and lots and lots of love.