Creamed Spinach

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Introduction

This creamed spinach recipe offers two straightforward approaches: one using whole leaves finished with cream, the other using chopped spinach thickened with a flour-and-milk base. Both versions cook in under 15 minutes and work equally well as a side dish or mixed into grains, pasta, or egg dishes.

Recipe Details

• Prep Time: 5 minutes
• Cook Time: 10 minutes
• Total Time: 15 minutes
• Servings: 4

Ingredients

Variation I – Whole spinach

• 500 g fresh spinach (or whole frozen spinach leaves)
• 2 dl water
• ½ dl cream or 1 tbsp butter
• ½ tsp salt
• Black pepper

Variation II – Chopped spinach

• 400 g of chopped spinach, fresh or frozen
• 1 ½ tbsp flour
• 1 dl milk
• ½ tsp salt
• Black pepper

Instructions

Variation I – Whole spinach

1. Boil the fresh spinach leaves and the salt in the water for about 5 minutes. If you use frozen spinach, follow the instructions on the box.
2. Drain away the water, and let the spinach dry for a minute or so.
3. Put the spinach back into the pan and add the cream. Simmer for a few more minutes.
4. Add salt and pepper to taste.

Variation II – Chopped spinach

1. Boil the fresh spinach leaves as in variation I, or gently thaw the frozen chopped spinach in a little bit of water in a pan.
2. Mix the flour with the chopped spinach in the pan, and add the milk.
3. Bring the spinach to the boil, and simmer gently for 3-5 minutes.
4. Add salt and pepper to taste.

Variations

• Use butter instead of cream in Variation I: Reduces richness and fat content while keeping the dish silky; works well if you prefer a lighter finish or are watching dairy intake.
• Add garlic or nutmeg: Stir minced garlic into the pan with the cream or milk for savory depth, or dust the finished dish with a pinch of nutmeg for warmth—either shifts the flavor without changing structure.
• Swap milk for cream in Variation II: Creates a richer, less flour-forward texture; adjust the flour slightly downward (to 1 tbsp) to avoid over-thickening.
• Mix chopped spinach with whole spinach: Use 250 g of each type to get a texture between the two variations—less chunky than Variation I, more substantial than Variation II.
• Finish with a soft cheese: Stir in crème fraîche, sour cream, or soft cheese at the end of cooking instead of cream or milk for tang and body.

Tips for Success

• Don’t skip the drying step in Variation I: excess water dilutes the cream and prevents proper simmering, leaving the dish watery rather than rich.
• If using frozen spinach, squeeze it gently in a clean kitchen towel before adding it to the pan—frozen spinach releases more liquid than fresh and can water down the dish.
• Watch the simmer carefully in both variations; vigorous boiling can break down the spinach and make it mushy. Gentle heat keeps the leaves intact and the texture smooth.
• Taste and season at the very end; salt levels can shift as the dish reduces, so don’t season fully until the final step.

Storage and Reheating

Store in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop over low heat, stirring occasionally and adding a splash of milk or water if the mixture has thickened too much. You can also reheat in the microwave in 1-minute intervals, stirring between pulses. This dish does not freeze well; the texture becomes grainy and separates upon thawing.

FAQ

Can I prepare this ahead of time?

Yes—cook it completely, cool it to room temperature, and refrigerate. Reheat on the stovetop before serving. It will hold texture better if reheated gently rather than microwaved.

Which variation is less rich?

Variation II uses milk and flour instead of cream, making it lighter while still achieving a creamy texture. Variation I with butter instead of cream is also a leaner option.

What if my spinach is still watery after draining?

Press it gently in a clean kitchen towel or colander to release trapped moisture. Excess water will dilute the cream or milk and make the final dish thin rather than silky.

Can I add other vegetables to this recipe?

Yes—finely chopped mushrooms, leeks, or onions work well. Sauté them briefly before adding the spinach, or wilt them alongside the spinach in the water to keep prep simple.