It is difficult to trace the exact history of creamed spinach, as the dish has likely evolved over time and may have been influenced by various culinary traditions. Spinach has been cultivated for thousands of years and was popular in ancient cultures such as ancient Persia and ancient Rome. It is likely that creamed spinach, or a similar dish, has been made for just as long, as cream has been used in cooking for centuries as a way to add richness and flavor to dishes. The method for making creamed spinach has likely evolved over time, with various ingredients and techniques being added or altered to suit changing tastes and preferences. Today, creamed spinach is a popular side dish that is enjoyed in many countries around the world.
- 2 ½ pounds spinach — prepared and wilted
- 2 tablespoons butter
- 2 tablespoons flour
- 1 cup whole milk
- ¼ teaspoon salt
- white pepper — to taste
- pinch nutmeg
- Prepare spinach by removing tough stems and rinse well. In a large sauce pan, add spinach and wilt over medium high heat, stirring frequently, until bright green and tender, about 2-4 minutes. Remove from heat and drain in colander. When cool to touch, squeeze out as much liquid as possible. Coarsely chop spinach. Meanwhile make the béchamel sauce in a medium sauce pan, melt butter. Add flour and cook for five minutes. Add milk, stir continuously, heat to the boil. Reduce heat and simmer until thicken. Season with salt and pepper to taste. Combine spinach with sauce and stir to combine. Season with nutmeg and serve hot.