Fresh Creamed Spinach
My first introduction to spinach was at my grandparents house. I remember sitting at the kitchen table looking at the canned spinach on my plate while my grandfather tried with all his might to give me words of encouragement.
“It’ll make you big and strong like Popeye” he said. I didn’t have the heart to tell him I was more of a Yogi Bear kinda girl, all I wanted were the goodies in the picnic basket. But then again, he probably knew that, that’s why I was staring at the spinach on my plate.
Fast forward 50 years and this much older girl (but still a kid at heart) takes every opportunity she can to have fresh greens and vegetables on the table, including spinach. This recipe uses two 10 ounce containers of fresh spinach. It’ll look like a lot, but you’ll be adding it to the sauce in a large saute pan or pot, a handful at a time as you stir it into the sauce. Stir the spinach until it’s just wilted, you want it to retain it’s gorgeous green color.
My first bite of Fresh Creamed Spinach was delightful. Unlike using canned spinach, the fresh spinach had body to it. The slight bit of nutmeg in the sauce was not apparent at first, but then you taste it and your like….ahhh yeah that’s nice.
Fresh Creamed Spinach…easy to make and delightful to the taste buds . Popeye would be proud. Enjoy!
PIN IT FOR LATER
Fresh Creamed Spinach
- 1/8 Teaspoon nutmeg
- 1/4 Teaspoon salt
- Two 20 ounce bags fresh spinach
- 1/2 cup whole milk
- 1/2 cup heavy cream
- 1/2 medium onion, diced
- 1 Tablespoon flour
- 4 Tablespoons butter
- salt and pepper to taste
Place the diced onion and butter in a large saute pan or pot. Saute the onion for 2-3 minutes or until soft and translucent.
Place the milk and cream in a separate smaller saucepan, heat to warm and set aside.
Sprinkle 1 Tablespoon of flour over the cooked onions and butter. Stir and cook for 1 minute. Add the warm milk and cream to the mixture, whisk to prevent any lumps. Season with salt and pepper and add the nutmeg to the pan. Cook until you bring the mixture up in temperature to hot. Turn the burner off. Add the spinach to the pan, stir until the spinach is wilted but still has a gorgeous green color. Serve immediately.
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