I remember the first time I had creamed spinach- it was at a steak house (dinner was a mix of sides…) and I loved it! The texture is a great mix of creamy, but not mushy. The recipe below is my version of creamed spinach. It’s fairly easy to make if you use a whisk. I’ve tried it without a whisk, and it inevitably ends up with lumps. Also, when I make it now, I used 4 tbsp of olive oil and almond milk so it is vegan (and really good!)
Ingredients2 tbsp butter
2 tbsp olive oil
1/4 cup all-purpose flour
1/4 cup onion, chopped
1 garlic clove, crushed
1/4 tsp nutmeg
1 bay leaf
2 cups milk
24 oz fresh baby spinach, chopped fine
1. Heat the butter and olive oil in a large saucepan over medium heat. When hot, add the flour. Whisk constantly until it turns light brown (~5 min).
2. Add the onion, garlic, nutmeg, and bay leaf. Whisk for 3 mins, until the garlic begins to brown.
3. Whisk in the milk slowly so that it does not get lumpy. Continue to whisk until the sauce becomes thick (10-15 min).
4. Add the chopped spinach (add a little at a time- it will wilt and there will be space to add more), salt, and pepper. Whisk. Turn heat to low, cover, and simmer for 5 min. Whisk and simmer for an additional 5 min. Serve hot.