My NEW Ultimate Creamed Spinach
I’m not going to promise you fresh breath after you eat this dish. Â The sauce is garlicky! Â The sauce is creamy and luxurious and as I reminisce about this dish, I’m actually salivating!
It may, or may not have anything to do with the fact that I haven’t had lunch yet.
Originally published on May 12, 2020!
This is how you make My NEW Ultimate Creamed Spinach
Heat a large non-stick skillet over high heat and add the olive oil.
When the oil is hot, add the spinach; add the spinach in stages if the pan isn’t large enough. Season with the coarse salt and pepper.
When the spinach is completely wilted down, set it aside.
Return the pan to medium heat and add in the butter and flour.
When the butter is melted, mix well (use a whisk). Â
You are making a roux here and as such are looking for a wet sand look.
Keep stirring the mixture for about one minute, this will get rid of the raw flour taste.
Slowly whisk in the milk, stirring constantly. Â
Add in the garlic powder.
Lightly season with pepper; hold off with more salt until you taste it because the cooked spinach is already well seasoned with salt.
Add the cooked spinach the sauce and let it warm through for a few minutes before serving.
Add in more milk if the sauce is too thick for you.
As always, taste and adjust seasoning.
This dish comes together in minutes and is guaranteed to impress.
I love serving this with a nice grilled protein and a (perfectly) Baked Potato!
This is a simple recipe for a Creamed Spinach, with a garlicky sauce that is creamy and luxurious. It’s easy-peasy, comes together in minutes and is sure to impress!
Other recipes you might like
Baked Spinach Dip with Fresh Spinach
Poached Cod with Spinach and Broccoli
Spinach and Cheese Skillet Lasagna
My NEW Ultimate Creamed Spinach
- Total Time: 7 minutes
- Yield: 4 1x
Description
This is a simple recipe for a Creamed Spinach, with a garlicky sauce that is creamy and luxurious. It’s easy-peasy, comes together in minutes and is sure to impress!
Ingredients
1 tbsp extra virgin olive oil
1 Bag (about 170 g– 227 g) pre-washed spinach leaves
1/2 tsp coarse salt
1/4 tsp pepper, plus more
1–2 tbsp (salt butter)
1 heaping tbsp of flour
1 cup milk
1 tsp garlic powder
Instructions
Heat a large non-stick skillet over high heat and add the olive oil.
When the oil is hot, add the spinach; add the spinach in stages if the pan isn’t large enough. Season with the coarse salt and pepper.
When the spinach is completely wilted down, set it aside.
Return the pan to medium heat and add in the butter and flour.
When the butter is melted, mix well (use a whisk). Â
You are making a roux here and as such are looking for a wet sand look.
Keep stirring the mixture for about one minute, this will get rid of the raw flour taste.
Slowly whisk in the milk, stirring constantly. Â
Add in the garlic powder.
Lightly season with pepper; hold off with more salt until you taste it because the cooked spinach is already well seasoned with salt.
Add the cooked spinach the sauce and let it warm through for a few minutes before serving.
Add in more milk if the sauce is too thick for you.
As always, taste and adjust seasoning.
Notes
- I like to use coarse salt because I like the crunch.
- This is a very quick cooking recipe, I’d say like 5 minutes so don’t start this until everything else is almost done.
- Yes I said butter! Butter has gotten a bad deal lately; it gives you a rich flavour here and don’t forget this recipe calls for 1-2 tbsp between 4 people, that’s not bad at all.
- The flour and butter mixture is a basic roux, the more you cook it down the less thickening abilities it has. Â
- Prep Time: 2 Minutes
- Cook Time: 5 Minutes
- Category: Side
- Method: Stovetop
- Cuisine: French