Creamed Spinach — Easy Espinacas a la Crema

Versión en Español

Creamed spinach is chopped fresh spinach folded into a white sauce of onion sautéed in butter and olive oil, flour, and whole milk seasoned with nutmeg, salt, and pepper, and simmered covered for 2 minutes. It takes 15 minutes of preparation and 15 minutes of cooking, and serves 4.

A quick, simple side that goes with countless dishes.

How to Make Creamed Spinach?

Spinach shrinks a lot when cooked, so plan the amount accordingly. You can also use frozen or precooked spinach.

Nutritional Information

Each serving of creamed spinach contains approximately 160 kcal, 6 g of protein, 10 g of fat (5 g saturated), 30 mg of cholesterol, 13 g of carbohydrates, 5 g of sugars, and 170 mg of sodium. These values are estimates and may vary depending on ingredients and portion sizes.

Creamed Spinach Recipe

Preparation: 15 minutes
Cooking: 15 minutes
Servings: 4

Ingredients

• 2 bunches or bags of spinach (about 600 g)
• 350 ml (1½ cups) of whole milk
• 3 tablespoons of flour
• 1 tablespoon of olive oil
• 1 tablespoon of butter
• ½ onion
• Nutmeg
• Fine salt
• Black pepper

Instructions

1. Wash the spinach in cold water, remove the thick stems, and chop into medium pieces. In a large skillet, heat a splash of olive oil over medium heat and melt the butter, add the chopped onion, and sauté for a couple of minutes. Add the sifted flour and stir with a wooden spoon for about 3 minutes, until it starts to bubble.

2. Turn off the heat, pour in the milk slowly, and whisk until no lumps remain. Turn the heat back on and bring to a boil, stirring constantly, then lower to the minimum and season with nutmeg, salt, and pepper to taste.

3. Add the spinach and fold gently until combined, cover, and cook over low heat for about 2 minutes. Taste and adjust the seasoning. Serve right away, sprinkled with grated cheese if you like, on its own or with boiled potatoes or roast meats.

Additional Tips

Buy plenty

Fresh spinach loses up to 90% of its volume when heated, so buy more than you think.

Fresh nutmeg

Grate the nutmeg fresh; its aroma lifts the cream without masking the spinach.

Off the heat

Whisk the milk in off the heat to avoid lumps, then return to the stove.

Top with an egg

A poached egg on top turns it into a light main dish.

Frequently Asked Questions (FAQs)

1. Can I use frozen spinach?

Yes. Thaw it completely and squeeze out as much water as possible before adding it to the sauce, or it will be watery.

2. How do I avoid lumps in the sauce?

Add the milk slowly at first and whisk hard while the mixture is off the heat. Once smooth, return it to the heat and keep stirring.

3. Can I make a lighter version?

Use skim milk or an unsweetened plant drink such as almond, and cut the butter, using only olive oil.

4. How long does it keep?

Two days in the fridge in an airtight container. When reheating, add a splash of milk if the sauce has thickened too much.

5. What does it go best with?

Roast meats, pork loin, or boiled potatoes. It also works as a filling for savory crêpes or vegetable lasagna.

Benefits of Spinach

Spinach is an excellent source of vitamins A, C, and K, folate, and several B vitamins, plus minerals such as iron, calcium, and potassium. Its beta carotene and lutein support eye health.

Did You Know?

Spinach originated in ancient Persia and has been valued for centuries as a nutritious food, made world famous by Popeye the Sailor.

Recommended

• Spinach Pascualina Savory Pie Recipe
• Spinach Gnocchi Recipe
• Homemade White Sauce Recipe
• Homemade Potatoes au Gratin Recipe