Creamed Spinach

The recipe Creamed Spinach can be made in around 20 minutes. For $1.09 per serving, you get a side dish that serves 6. One serving contains 164 calories, 6g of protein, and 11g of fat. 169 people were impressed by this recipe. This recipe from Budget Bytes requires onion, Salt & Pepper, garlic, and pepper. It is a good option if you're following a lacto ovo vegetarian diet. All things considered, we decided this recipe deserves a spoonacular score of 88%. This score is super. If you like this recipe, take a look at these similar recipes: Healthy Creamed Spinach: Less cream, more spinach, just as good, Creamed Spinach, and Creamed Spinach.

Servings: 6

Preparation duration: 5 minutes

Cooking duration: 15 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

Thaw your spinach and squeeze out excess water. I just use the microwave to thaw it (put it in a bowl to catch melting liquid) but you can leave it in your fridge for a day too. You do not need to squeeze out ALL of the water, I think some is fine and it holds a lot of spinach flavor.Finely dice the onion and garlic. Saute until soft and translucent (not browned) in 4 Tbsp of butter over medium heat. This may seem like a lot of butter for half an onion and 2 cloves of garlic but you need 4 Tbsp for the roux to make sure there is enough thickening power for all of the milk.Once the onions and garlic have cooked, its time to make the roux. Dump in the 4 Tbsp (or cup) of flour and stir it into the melted butter well. Continue to cook this paste for 1-2 minute more over medium heat.Add the 2 cups of milk and whisk until all of the flour/butter paste has dissolved. Let the mixture simmer until it is nice and thick (5-10 minutes). Add the salt, pepper and red pepper flakes to taste. The red pepper flakes are not necessary but I think it gives the creamed spinach a nice little kick Too much and it will over power the fresh, delicate spinach flavor.Stir in your spinach and youre done! If your creamed spinach is still too liquidy, you can simmer it a little bit longer until the sauce reduces. Just remember that when it cools down it will thicken as well.

 

Step by step:

1. Thaw your spinach and squeeze out excess water. I just use the microwave to thaw it (put it in a bowl to catch melting liquid) but you can leave it in your fridge for a day too. You do not need to squeeze out ALL of the water, I think some is fine and it holds a lot of spinach flavor.Finely dice the onion and garlic.

2. Saute until soft and translucent (not browned) in 4 Tbsp of butter over medium heat. This may seem like a lot of butter for half an onion and 2 cloves of garlic but you need 4 Tbsp for the roux to make sure there is enough thickening power for all of the milk.Once the onions and garlic have cooked, its time to make the roux. Dump in the 4 Tbsp (or cup) of flour and stir it into the melted butter well. Continue to cook this paste for 1-2 minute more over medium heat.

3. Add the 2 cups of milk and whisk until all of the flour/butter paste has dissolved.

4. Let the mixture simmer until it is nice and thick (5-10 minutes).

5. Add the salt, pepper and red pepper flakes to taste. The red pepper flakes are not necessary but I think it gives the creamed spinach a nice little kick Too much and it will over power the fresh, delicate spinach flavor.Stir in your spinach and youre done! If your creamed spinach is still too liquidy, you can simmer it a little bit longer until the sauce reduces. Just remember that when it cools down it will thicken as well.

Nutrition Information:

covered percent of daily need

 

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