Creamed Spinach
Creamed spinach makes a nutritious sauce that goes well with fish and meat dishes. In Swedish cuisine it has traditionally been used with boiled potatoes and fish or with chipolata, the Swedish "prince-sausage". Creamed spinach can be done in two different ways: either with whole spinach or with chopped spinach.
- Time
- 10 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
Method
- 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.
- Drain away the water, and let the spinach dry for a minute or so.
- Put the spinach back into the pan and add the cream. Simmer for a few more minutes.
- Add salt and pepper to taste.
- 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.
- Mix the flour with the chopped spinach in the pan, and add the milk.
- Bring the spinach to the boil, and simmer gently for 3–5 minutes.
- Add salt and pepper to taste.
Notes
- It is not uncommon to add a dash of garlic and/or nutmeg to the creamed spinach.
- The proportions of milk/cream to spinach can be varied to produce anything from a rich green color to something similar to a white sauce with spinach in it, all according to taste.
- Note that spinach is high in nitrites, which means you may not have to use as much salt as you might think.