Creamed Spinach
Photo: Aarno at English Wikibooks, CC BY-SA 3.0
Creamed spinach is a quick green sauce that turns plain boiled potatoes and fish into a proper plate of food. In Sweden it is the traditional partner for potatoes with fish, and for chipolata, the so-called prince sausage. This page gives two routes: whole leaves finished with cream or butter, or chopped spinach thickened with flour and milk. Spinach carries natural nitrites, so taste before you add more salt.
Instructions
For the whole-leaf version, put the fresh spinach in a pan with the water and the first measure of salt, and boil for about 5 minutes. If you are using frozen leaves, cook them as the packet says.
Drain off all the water and leave the spinach to steam dry for a minute or so.
Return the spinach to the pan and stir in the cream or the butter. Simmer for a few more minutes, then season with salt and pepper to taste.
For the chopped version, boil fresh spinach as above, or thaw frozen chopped spinach gently in a pan with a little water.
Stir the flour into the spinach in the pan until no dry patches remain, then pour in the milk.
Bring to the boil, then lower the heat and simmer gently for 3 to 5 minutes, until the sauce has thickened and coats the spinach. Season with salt and pepper to taste.
Make it personal.
Custom engraved cutting boards, utensils, and kitchen accessories. Great gifts for anyone who cooks.
Shop Custom Chef →Affiliate link · PicksByRecipe may earn a commission at no extra cost to you.
