Creamed Spinach

Creamed spinach © kvalifood.com

Creamed spinach is the richer version of stewed spinach, where whole-leaf spinach is steamed in butter and cream with a pinch of nutmeg. The result is a full-bodied, green side dish with a softer texture than the flour-thickened version.

Ingredients

Serves 4

  • 375 g frozen whole-leaf spinach
  • 20-30 g butter
  • salt and white pepper
  • ½-1 dl heavy cream
  • nutmeg, to taste (optional)

Method

Prepare the spinach

Thaw the spinach slightly and squeeze out as much liquid as possible. Chop it coarsely with a knife.

Steam in butter and cream

Melt the butter in a heavy-bottomed saucepan. Add the spinach, salt, pepper, and cream. Steam with the lid on over low heat for 5-6 minutes. Remove the lid for the last couple of minutes. Season with nutmeg.

Serving

Serve as a side dish with eggs, fish, or meat.

Notes

  • Squeeze the spinach well before adding it to the pan — otherwise the dish will be too watery.
  • Nutmeg is the classic seasoning for spinach. Use it sparingly — a little goes a long way.
  • Whole-leaf spinach gives the best texture. Chopped spinach works too, but the result is mushier.
  • Creamed spinach goes well with poached eggs, fried fish, steaks, and omelettes.