This Creamed Spinach is a classic side dish that’s been around more Sunday dinner tables that you can count. Fresh spinach in a cream sauce that’s perfect for your Sunday roast.
I don’t make it nearly often enough and that just might have to change. Spinach is a great food that is full of goodness and energy boosting. I am sure we could all use that from time to time. Today we served it with some pan fried hake and it was the perfect side dish to a simple fish. Great easy food!
Note: When making the sauce and after you have added the spinach, if you think it is too thick, just simply add a little more milk and simmer over a low heat for just a minute. This will easily thin it out without taking away from the flavour.
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Creamed Spinach
Ingredients
- 1 bag spinach
- 2 Salad onions chopped and green ends discarded
- 2 Tablespoons butter
- 1 Tablespoon flour
- 3/4 Cup Milk
- 1/3 Cup heavy cream
- Sea salt to season
- Fresh cracked black pepper
Instructions
- Put the spinach in a colander and pour over boiling water. Leave to drain and squeeze out any excess water.
- In a medium saucepan set over medium heat, add the butter and onions. Cook for about 5-7 minutes or until the onions have softened. Add the flour and stir vigorously. Gradually start pouring in the milk and whisk until a smooth sauce forms. Pour in cream and season with salt and pepper. Add wilted spinach, bring to a simmer and remove from heat. Serve straight away.
*A note on times provided: appliances vary, any prep and/or cook times provided are estimates only.
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