Creamed Spinach

Posted byNoriePosted inRecipe, Side dishes, VegetablesTags:

There are two or three ways to make this and all are good.  Well, I’m a spinach lover. What can I say?

METHOD 1:

  • 2 10-oz Frozen spinach, thawed and drained or 2 bunches fresh spinach or 2 bags of fresh baby spinach
  • 1 TBS butter

For Cream:

  • ½ stick butter
  • 4 TBS flour
  • 2 TBS minced onion
  • 2 cloves garlic, minced fine
  • 1 cup milk
  • Salt and pepper
  • 1 pinch nutmeg (optional)
  • 1 pinch cayenne pepper (optional)

Melt ½ stick of butter in a wide pot on med-low heat.  Slowly add the flour while whisking continuously until light golden brown (roux).  Add in the onions and garlic and stir together, cooking for another minute.  Pour in the milk, whisking constantly and cook for another five minutes. 

Cook the spinach in a separate pot.  Melt the 1 TBS. butter then add spinach in increments (if using fresh) until all are incorporated.  Cook until all are wilted but not soggy. About 4 to 5 minutes.

Season the sauce with salt and pepper and the nutmeg and cayenne if using. 

Add the spinach to the sauce, stirring gently to coat.  Serve immediately.

METHOD 2:

  •  2 10-oz Frozen spinach, thawed and drained or 2 bunches fresh spinach or 2 bags of fresh baby spinach
  • 1 TBS butter
  • 1 can Cream of Mushroom soup
  • 2 TBS minced onion
  • 2 cloves garlic, minced

Melt butter in a skillet.  Drop in the garlic and onions and sauté until onions are soft and transparent.  Add the spinach and cook until wilted (if using fresh). 

Pour in the Cream of Mushroom soup and heat until bubbly.  Serve immediately.

METHOD 3:

Same as Method 2 but use about 1 cup of Alfredo Sauce instead of Cream of Mushroom Soup.  Sprinkle grated Parmesan cheese if desired.