Stewed Spinach

Stewed spinach © kvalifood.com

Stewed spinach — the traditional Danish version — is chopped frozen spinach cooked in a milk-based white sauce with butter and flour. This is the spinach most people remember from childhood. It is milder and lighter than the cream-based version.

Ingredients

Yields 4 servings

  • 375 g frozen chopped spinach
  • 1½ dl milk
  • 2 tbsp all-purpose flour
  • 15–25 g butter
  • salt
  • pepper

Directions

Make the flour-milk mixture

Stir the milk and flour together in a saucepan until smooth.

Cook the spinach

Place the frozen spinach block in the saucepan — break it in half if needed. Cover with a lid and thaw the spinach over low heat, stirring occasionally. Once thawed, cook for 5 minutes.

Season

Add the butter and season with salt and pepper.

Serving

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

Notes

  • Make the flour-milk mixture cold — stir the flour and milk together before heating to avoid lumps.
  • The frozen spinach thaws slowly in the sauce and does not need to be thawed in advance.
  • This version is milder and lighter than cream-based creamed spinach — a good everyday option.
  • A pinch of nutmeg can be added, though that is more of a tradition in the cream version.
  • The dish reheats well; add a little extra milk if needed.