Creamed Spinach Recipe

Staff Writer
Creamed Spinach Recipe
Spinach
Stock.XCHNG/delazon

Spinach

What’s the secret to bringing out the flavor of spinach? In a word: nutmeg. But make sure to start with whole nutmeg and grate it as needed; ground nutmeg just doesn’t have the same potency.

This recipe has been adapted from the 2011 Gourmet Live Holiday Special Edition.

Ready in
30 m
8
Servings
135
Calories Per Serving
Deliver Ingredients

Notes

Note: Creamed spinach can be made 1 day ahead and cooled completely, uncovered, then chilled, covered. Reheat over medium-low heat, thinning with additional milk or water if desired.

Ingredients

  • 2 1/2 pounds baby spinach
  • Salt, for cooking spinach
  • 2 cups whole milk
  • 1 small onion, chopped finely
  • 1/2 stick unsalted butter
  • 3 tablespoons all-purpose flour
  • 1/4 teaspoon nutmeg, freshly grated
  • 1/4 teaspoon salt, or to taste
  • 1/4 teaspoon pepper, or to taste

Directions

Cook the spinach in 2 batches in 1 inch of well-salted boiling water in an 8-quart pot, stirring constantly, until wilted and tender, 1-2 minutes. Drain in a colander and rinse under cold running water until cool. Squeeze small handfuls of spinach to remove as much moisture as possible, then coarsely chop.

Heat the milk in a small saucepan over medium heat, stirring, until warm. Meanwhile, cook the onion in the butter in a 3-quart heavy saucepan over medium-low heat, stirring occasionally, until softened, about 4 minutes. Whisk in the flour and cook the roux, whisking, 3 minutes. Add the warmed milk in a fast stream, whisking to prevent lumps, then simmer, whisking, 3-4 minutes (mixture will be thick). Stir in the nutmeg, spinach, ¼ teaspoon of salt, and ¼ teaspoon of pepper, or to taste. Cook, stirring, until hot.

Creamed Spinach Shopping Tip

Buy green leafy vegetables like arugula, watercress, and collards – they are good sources of vitamins A, C, and K and minerals like iron and calcium.

Creamed Spinach Cooking Tip

Brighten up sandwiches or salads with small, tender leaves like spinach and add larger, tougher leaves like kale to soups and stews.

Nutritional Facts

Total Fat
8g
13%
Sugar
4g
N/A
Saturated Fat
5g
24%
Cholesterol
21mg
7%
Protein
6g
13%
Carbs
11g
4%
Vitamin A
741µg
82%
Vitamin B12
0.3µg
4.8%
Vitamin B6
0.3mg
15.5%
Vitamin C
40mg
67%
Vitamin D
0.9µg
0.2%
Vitamin E
3mg
15%
Vitamin K
685µg
100%
Calcium
214mg
21%
Fiber
3g
14%
Folate (food)
281µg
N/A
Folate equivalent (total)
288µg
72%
Folic acid
5µg
N/A
Iron
4mg
22%
Magnesium
120mg
30%
Monounsaturated
2g
N/A
Niacin (B3)
1mg
6%
Phosphorus
128mg
18%
Polyunsaturated
0.6g
N/A
Potassium
891mg
25%
Riboflavin (B2)
0.4mg
23%
Sodium
515mg
21%
Thiamin (B1)
0.2mg
11.1%
Trans
0.2g
N/A
Zinc
1mg
7%