Creamed Spinach

Creamed Spinach
3.3 from 39 ratings
This luscious side dish would be the perfect accompaniment to just about any main course. While this recipe does make a rather large quantity, it could easily be cut it in half.This recipe was originally published in The Baltimore Sun.
Prep Time
Cook Time
Creamed Spinach
Total time: 25 minutes
  • 2 1/2 pounds fresh spinach
  • 1/2 cup onions, chopped fine and browned in fat or oil (from 1 large onion, approximately)
  • 1/2 cup butter
  • 8 tablespoon flour
  • 2 quarts (approximately) reserved spinach liquid
  • 2 teaspoon chopped anchovies
  • maggi seasoning, to taste (see notes)
  • nutmeg, to taste
  • salt and pepper, to taste
  • 1 cup table cream
  1. Stem and wash 2 1/2 pounds fresh spinach well; pat dry.
  2. Finely chop 1 large onion. In a medium sauce pan, saute the chopped onion in fat or oil until lightly browned. Measure out 1/2 cup of sauteed onions and set aside.
  3. In a large pan over medium-low heat, saute the spinach until thoroughly cooked and wilted. Depending on how large your pan is, you may need to do this in batches. Cool.
  4. Squeeze spinach in handfuls over a big bowl, reserving the juice, until dry. Chop fine.
  5. In a large saucepan, melt 1/2 cup butter. Add 8 tablespoons flour and stir until smooth. Add 2 quarts (approximately) reserved spinach liquid, 2 teaspoons chopped anchovies, and Maggi seasoning, nutmeg, salt and pepper to taste. This makes the sauce.
  6. Add in the chopped spinach, 1/2 cup sauteed onions and simmer, stirring for 5 minutes. Stir in 1 cup cream and heat through before serving.