Classic Creamed Spinach
Creamed spinach is a classic side dish that complements a wide variety of entrees. Even people who aren't veggie lovers (including kids) find the rich, creamy flavor irresistible. This recipe is simple to make and can be prepared ahead and reheated, making it a good choice for entertaining.
- 8 cups chopped spinach (20-ounce package, frozen)
- 2 tablespoons butter
- 1 cup onion, chopped
- 1/2 teaspoon salt
- 1 tablespoon flour
- 1/2 to 3/4 cup milk
- 1/3 cup sour cream
- 2 tablespoons cream cheese
- 1/4 teaspoon freshly ground nutmeg
- Freshly ground black pepper
Thaw the spinach in a strainer or colander and thoroughly squeeze out the excess moisture.
Melt the butter in a large skillet over medium heat. Add the onion and sauté for a minute or two until soft and translucent.
Season with salt and sprinkle on the flour. Continue cooking for 5 to 6 minutes until the flour coated onion turns a light golden brown. Stir frequently and scrape any browned bits from the bottom of the pan.
Slowly add 1/2 cup of the milk, stirring constantly until the mixture begins to bubble and thicken. If it becomes too paste-like, add more milk a tablespoon at a time. Add the spinach and sour cream and continue to stir until thoroughly combined. Mix in the cream cheese and continue cooking until well blended. Add the freshly ground nutmeg and black pepper. Taste and add a bit more salt if necessary.
Makes 6 servings