Creamed Spinach

When I first had creamed spinach in Switzerland, in the 1950s, I learned that the essential ingredient is a grating of fresh nutmeg

Creamed spinach that I make based on my Mom's recipe is much simpler to make - and I think healthier. For 2 persons, a 10 oz box of fresh baby spinach is enough. In a large deep skillet, heat up 2-3 tablespoons olive oil, add finely chopped garlic (3-6 cloves, depending on taste) to just develop fragrance and become a bit softer. Throw in all spinach, season it with a spiced salt (I use "Jane's Krazy Mixed Salt"), mix well & cover for spinach to wilt fully. Add 2-3 tbs sour cream, mix. Done.

There are lots of people who are vegan or can't have dairy. A really good alternative is an Armenian spinach (or swiss chard) dish, made with one of those greens, well caramelized onions, chickpeas, olive oil and lemon juice...a touch of nutmeg adds a nice touch. The dish is called nivik. Try it. Modify it to your own tastes. Enjoy it!

I agree on the nutmeg. Also, let’s face it, using frozen chopped spinach is way easier.

I used baby spinach with stems and microwaved for 2 minutes. Squeezed out the water like making a snowball. Sautéed the shallot and garlic in butter. Added 4 ounced of gratedI gruyere cheese for 30 seconds to melt. Wisked in a cup of half and half instead of flour and milk or heavy cream. 1/4 tsp of nutmeg. Stirred in half a cup of grated parmesan and added the spinach. Served for Christmas with filet mignon and a plain baked potato.

I always put a good pinch of nutmeg into creamed spinach. Also, I prefer powdered garlic in creamed spinach, because it's easier and milder. If I'm using fresh garlic I put the peeled cloves into a small microwaveable container with just enough water to cover and zap for 40-60 seconds, then drain and mash. I suggest always having chopped frozen spinach on hand. Defrost it and squeeze out the extra water and no one will guess you didn't make the creamed spinach from fresh.

So it doesn't really matter if you have adult, baby or frozen spinach - as long as it adds up to 4C packed. Since others noted a watery spinach, I added another TB of flour to the roux. Turned out perfectly! Make sure you season as you go along - I was surprised at how much salt & pepper it needed. And nutmeg is a wonderful sprinkle. Enjoy!

Why not use two cups of half and half? Save money?

Wow! I've made a lot of creamed spinach over the years as it's a family favorite and this one tops them all. The only thing I did differently was to add some nutmeg to the finished dish. I can see this is a dependable recipe that will always turn out just right. Rich and creamy and the fresh spinach was remarkable. This one's a keeper.

I make this regularly and I always add mushrooms. Serving this over rice with a bit of grated parmasean cheese is a simple dinner.

I always add nutmeg to the creamed spinach. I have now switched from fresh to frozen as it’s easier plus less time consuming. Rather than adding heavy cream I substitute with a half block of cream cheese. Utterly delicious- even the grandchildren had loved it. Today it’s a must on the table

I used this recipe and it was delicious. I’d use a little less heavy cream and milk, half a cup of each or else it is a little soupy. No nutmeg is needed like more traditional creamed spinach, the garlic and shallots added a lot of flavor.

Substituted two tablespoons of cream cheese for the flour, since I don't do any kind of grains or starches and it was absolutely delicious.

So good, and fast! Scales down to one 10 oz bag of baby spinach as such: about a tablespoon of fat, a dusting of granulated garlic, maybe a teaspoon of toasted dried onion, a scant tablespoon of AP flour, big splash (less than a half-cup, surely) of heavy cream. Dump in the spinach, season with salt & pepper, and stir it down. When mostly wilted and sauce is clinging, plop in a couple big spoonsful of plain yogurt. Stir & cook to your liking. Grate over a little hard or semi-hard cheese.

Skip the milk or do one or the other, not both, and always nutmeg.