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Creamed Spinach


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  • 2 1/2 pounds spinach in bulk, or two 10-ounce plastic wrapped bags
  • 1 tablespoon butter
  • 1 tablespoon flour
  • 1 cup milk
  • 1/2 teaspoon freshly grated nutmeg
  • Salt to taste, if desired
  • Freshly ground pepper to tast



Step 1

If bulk spinach is used, pick it over to remove and discard any tough stems and blemished leaves. Rinse the spinach thoroughly and shake off excess water. There should be about 2 pounds cleaned weight, or 16 cups.
Bring enough water to a boil to cover the spinach when it is added and stirred down. Add spinach and cook 2 minutes and drain. Run under cold running water until chilled. Empty the spinach into a deep colander and press to extract most of the water.
Put the spinach into the container of a food processor or an electric blender and blend thoroughly. There should be about 1 3/4 cups.
Melt the butter in a saucepan and add the flour, stirring with a wire whisk. Add the milk, stirring rapidly with the whisk. Add nutmeg, salt and pepper to taste. Cook, stirring, about 5 minutes and add the spinach. Stir to blend. Heat and serve.

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