Quick And Easy Creamed Spinach
Creamed spinach isn’t just for breakfast foods! You may remember it spooned over a steak, enjoyed with chicken, or even seafood. I’ll even dip some good crusty bread into it! Once you give this a try, every meal will simply be a vessel for your creamed spinach. This creamed spinach only requires 15 minutes of prep time and 15 minutes cook time. It’s great with fresh or frozen spinach! This creamed spinach is pure luxury to your taste buds.
Ingredient Notes
Olive oil – A little bit of olive oil is added to saute the onion and garlic in. Onion and garlic – Essential to add flavor to the spinach. Spinach – I used fresh baby spinach. It may look like a lot, but it will cook down. Milk – Any type of milk you have handy. Even non-dairy alternatives, with a mild flavor, of course, will work. If you want a creamier creamed spinach, you could use half and half or heavy cream. Flour – We need a bit of all purpose flour for the white sauce. Parmesan cheese – This ingredient is optional. I like to sprinkle some parmesan cheese on the finished dish.
Step By Steps Instructions
Note: If you don’t want to add the creamed spinach to a food processor at the end, you can definitely chop it up a bit before adding it to the saucepan.
Expert Tips
How To Serve
I love my creamed spinach for breakfast alongside some sunny-side-up eggs. Add some bacon and toast if you wish. I have a feeling you’ll want to include a dollop of creamed spinach onto every piece served on your plate.
Leftovers
Transfer the leftovers to an airtight container and store in the fridge up to 3 days. You can serve this cold or warm.
Freezing
Creamed spinach will last 10-12 months frozen. You can reheat by letting it thaw overnight in the fridge and using one of the methods described in the section above, or you can reheat it straight from the freezer into the microwave. Keep in mind that once spinach freezes and thaws, it will release quite a bit of moisture. If you find that the creamed spinach has become somewhat watery after thawing, you can reduce the excess moisture just like we did in step 3 using the stovetop over medium heat. Stir often to keep everything creamy.
More Related Recipes:
Stuffed ManicottiSpinach Ricotta Brunch BakeCreamy Avocado and Spinach PastaMushroom Spinach and Goat Cheese Baked EggsCheesy Chicken Pasta
title: “Creamed Spinach” ShowToc: true date: “2024-09-23” author: “Helen Clark”
Try my Copycat Applebees Spinach and Artichoke Dip next!
This is definitely one of the easiest, quickest side dish recipes that I’ve got on the blog. Which I love. Who has time to spend all day on a side dish? This can easily make it’s way into your main dishes too. Tons of ways to use creamed spinach. I’ll get into that in a minute. But first….
Using Frozen Spinach vs. Fresh:
Frozen spinach can be used instead of fresh, just be sure to properly thaw and drain it prior to use.
Using Whole Milk vs. Half and Half:
Whole milk can be substituted in this recipe if necessary. I prefer to use half and half and serving this as an indulgent, creamy dish, but you can cut down on a bit of fat and calories by using whole milk if preferred.
Make Ahead Method:
Creamed spinach can be made 1-2 days ahead of time and reheated in a 350° oven or microwaved prior to serving! I recommend covering the dish with a lid or foil when reheating in the oven.
Ways to Use Creamed Spinach
Creamed spinach makes an easy topping for chicken and fish, especially salmon! You can also stuff chicken with it, and makes a super addition to casseroles! 👉I especially recommend topping Chicken Milanese with it!
Ounces of Spinach Per Cup:
1 cup of raw spinach is equal to about 1.5-2 ounces.
Storage
Creamed spinach should be stored in an airtight container in the fridge and is best if used within 3 days. Creamed spinach can also be frozen and is best if used within 3 months. To reheat, let it thaw in the fridge overnight and reheat in a 350° oven or in the microwave.
Try These Next
