Best Creamed Spinach Recipe (from Frozen)
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Best Creamed Spinach Recipe (from Frozen)
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This detailed recipe for creamed spinach, thickened with béchamel, can be made quickly and easily. The main ingredient in this delicious dish is frozen spinach, which is always readily available at grocery stores.
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Ingredients
- 20 ounces frozen spinach
- ½ tick unsalted butter
- ½ onion peeled and chopped
- 3 cloves garlic peeled and finely minced
- 3 Tablespoons all-purpose flour
- ⅔ cups whole milk
- ⅓ cup heavy cream
- ⅛ teaspoon ground nutmeg
- ¼ teaspoon ground black pepper
- salt to taste
Instructions
- Let 20 ounces frozen spinach thaw first. Fill a large bowl with hot water and place the unwrapped packet of frozen spinach in it. Once the water cools, drain it and refill the bowl with hot water. This method will gently defrost the spinach within half an hour. Once thawed, remove the spinach from the packet and transfer it to a colander placed over a bowl. Let the excess water drain off.
- Make béchamel base. Peel and finely chop ½ onion. Peel and press 3 cloves garlic. Melt ½ stick unsalted butter in a saucepan over medium-high heat. Sauté the onion and garlic for about three minutes until soft. Add 3 Tablespoons all-purpose flour and stir for a minute. Remove from heat and gradually pour in ⅔ cups whole milk mixed with ⅓ cup heavy cream, whisking to avoid lumps. Lower the heat, return the pot to the stove, and simmer the béchamel for 15 minutes, stirring occasionally.
- Remove the saucepan from the heat source and gradually pour in the milk mixed with heavy cream, whisking carefully to prevent lumps. Lower the heat, return the pot to the stove, and let the béchamel simmer for 15 minutes, stirring occasionally.
- Add the drained spinach to the béchamel cream sauce, stir, and let it warm for about five minutes. Season with salt and ¼ teaspoon ground black pepper to taste.
- Mix the spinach with an immersion blender until it is silky smooth. Finally, add ⅛ teaspoon ground nutmeg, and you're done!
Notes
- Storage:
- The basic recipe makes 4-6 portions as a side dish.
- SERVING: Serve hot as a side dish to pork roast, smoked meat slices, braised beef cubes, or similar meals.
- Storage: Let the spinach cool completely, then store it in a covered container in the fridge. It will keep for up to five days.
- Béchamel sauce: This recipe features béchamel, a classic white sauce from French cuisine. The essential ingredients for making béchamel are butter, flour, and whole milk. If you're wondering why your spinach is runny and how to thicken it, béchamel is the perfect solution!
Nutrition Information
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Calories
181kcal
(9%)
Carbohydrates
11g
(4%)
Protein
6g
(12%)
Fat
14g
(22%)
Saturated Fat
8g
(40%)
Polyunsaturated Fat
1g
Monounsaturated Fat
3g
Trans Fat
0.3g
Cholesterol
38mg
(13%)
Sodium
86mg
(4%)
Potassium
409mg
(12%)
Fiber
3g
(12%)
Sugar
3g
(6%)
Vitamin A
11555IU
(231%)
Vitamin C
6mg
(7%)
Calcium
172mg
(17%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 6portions
Amount Per Serving
Calories 181 kcal
% Daily Value*
| Calories | 181kcal | 9% |
| Carbohydrates | 11g | 4% |
| Protein | 6g | 12% |
| Fat | 14g | 22% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 38mg | 13% |
| Sodium | 86mg | 4% |
| Potassium | 409mg | 9% |
| Fiber | 3g | 12% |
| Sugar | 3g | 6% |
| Vitamin A | 11555IU | 231% |
| Vitamin C | 6mg | 7% |
| Calcium | 172mg | 17% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
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