This creamed spinach recipe combines wilted spinach with a rich béchamel sauce for a delightful side dish. With a prep time of 5 minutes and cooking time of 15 minutes, it's quick and easy to make. Perfect for serving at any meal!
Course Vegetables
Prep Time 5 minutesminutes
Cook Time 15 minutesminutes
Servings 6
Author N. J. Sorensen, RDN
Ingredients
2 ½poundsspinach — prepared and wilted
2tablespoonsbutter
2tablespoonsflour
1cupwhole milk
¼teaspoonsalt
white pepper — to taste
pinchnutmeg
Instructions
Prepare the spinach by removing tough stems and rinsing it well. In a large saucepan, add the spinach and wilt it over medium-high heat, stirring frequently, until it becomes bright green and tender (approximately 2-4 minutes).
Remove the wilted spinach from heat and drain it in a colander. Once it has cooled down, squeeze out as much liquid as possible. Coarsely chop the spinach.
In a medium saucepan, make the béchamel sauce by melting the butter. Add the flour and cook for five minutes.
Gradually add the milk to the saucepan while stirring continuously. Heat the mixture until it boils, then reduce the heat and simmer until it thickens.
Season the béchamel sauce with salt and pepper according to your taste.
Combine the chopped spinach with the béchamel sauce and stir to thoroughly combine. Season with a pinch of nutmeg.
Serve the creamed spinach hot and enjoy!
Notes
This creamed spinach recipe pairs well with roasted meats, grilled chicken, or as a standalone vegetarian side dish.