USA
Creamed Spinach
A rich, classic American side dish featuring homegrown spinach, garlic, and onions.
~35 mintotal~200 kcalper serving~8g protein~11g carbs~14g fat
Estimated. Worked out from the ingredients using the UK food composition tables, so treat it as a guide rather than a measurement. A typical recipe lands within about a quarter of the true figure. Makes about 3.
Ingredients
- 1–1.5 lbs fresh spinach
- 1 small onion, finely diced
- 2 garlic cloves, minced
- 2 tbsp butter
- 1 tbsp flour
- 1 cup milk or cream
- Salt & pepper
- Optional: nutmeg, parmesan, cream cheese
Cooking Steps
Wilt spinach
Steam or sauté spinach until just wilted. Drain well.
Make cream base
Sauté onion and garlic in butter. Add flour to form roux. Slowly whisk in milk or cream.
Combine
Stir in spinach and season with salt, pepper, and nutmeg.
Serve
Optional: top with parmesan.
Optional Enhancements
- Low-dairy: use coconut milk
- Cheesy: add parmesan or mozzarella
- Light version: omit roux and use reduced cream
- Herb version: add fresh thyme
Plant & Growing Tips
Spinach
- Cool-season crop: plant early spring or fall.
- Prefers full sun in cool weather, partial shade in heat.
- Bolts quickly in hot temperatures.
- Keep soil consistently moist.
Onion & Garlic
- Onions: plant sets early spring.
- Garlic: plant cloves in autumn.
Natural Pest Control
- Use row covers to protect from leaf miners.
- Plant near radishes or nasturtiums to draw pests away.
- Neem oil works well for aphids.
Harvest
Spinach
- Pick outer leaves once 4–6 inches long.
- Continuous harvest encourages regrowth.
- For full heads, cut base just above soil.
Storing & Freezing
Refrigerate 3 days. Freeze up to 2 months (without dairy for best consistency).
