Creamed Spinach

Creamed spinach makes a nutritious sauce that goes well with fish and meat dishes.

10 min · serves 4

Ingredients

• 500 g fresh spinach (or whole frozen spinach leaves)
• 2 dl water
• ½ dl cream or 1 tbsp butter
• ½ tsp salt
• Black pepper
• 400 g of chopped spinach, fresh or frozen
• 1 ½ tbsp flour
• 1 dl milk
• ½ tsp salt
• Black pepper

Steps

1. Boil the fresh spinach leaves and the salt in the water for about 5 minutes. If you use frozen spinach, follow the instructions on the box.
2. Drain away the water, and let the spinach dry for a minute or so.
3. Put the spinach back into the pan and add the cream. Simmer for a few more minutes.
4. Add salt and pepper to taste.
5. Boil the fresh spinach leaves as in variation I, or gently thaw the frozen chopped spinach in a little bit of water in a pan.
6. Mix the flour with the chopped spinach in the pan, and add the milk.
7. Bring the spinach to the boil, and simmer gently for 3–5 minutes.
8. Add salt and pepper to taste.

More recipes with spinach, cream, flour or milk

Adapted from “Creamed Spinach” in the Wikibooks Cookbook by its contributors, licensed CC BY-SA 4.0. Reformatted for this site; this page's recipe text is shared under the same license.