The recipe Creamed Spinach

Made From Scratch Recipes

Creamed Spinach recipe is a German Dinner meal that takes 20 minutes to make. If you enjoy German for Dinner, you will like Creamed Spinach!

Creamed Spinach

Creamed Spinach Recipe
Creamed Spinach

Spinach in a delicate white sauce. I puree when finished, then serve as a "green sauce" over boiled, smashed potatos with a poached egg on top - a childhood favorit I grew up with in Germany. Off course you can skip the step to puree and serve as a side dish instead.

Creamed Spinach

What Course Is Creamed Spinach?

Creamed Spinach is for Dinner.


How Long Does Creamed Spinach Recipe Take To Prepare?

Creamed Spinach takes 10 minutes to prepare.


How Long Does Creamed Spinach Recipe Take To Cook?

Creamed Spinach takes 20 minutes to cook.


How Many Servings Does Creamed Spinach Recipe Make?

Creamed Spinach makes 6 servings.


What Are The Ingredients For Creamed Spinach Recipe?

The ingredients for Creamed Spinach are:

2 packages frozen, chopped spinach
1 Onion, chopped
1 Tbsp Butter
1/4 cup flour
1 cup milk
Salt, pepper, fresh nutmeg


How Do I Make Creamed Spinach?

Here is how you make Creamed Spinach:

Melt butter in a heavy sauce pot. Add onions an cook until translucent. Add spinach and 1/2 cup water. Bring to a boil. Cover, cook until spinach is tender, about 10 minutes. Season with salt, pepper and fresh ground nutmeg. Uncover and cook to evaporate most of the water. Whisk flour into milk and add to spinach. Stir and bring to a boil to thicken. Turn off heat. Can now be served as a side dish, or puree with a stick blender and serve as a sauce. Serving Size:?makes 6 servings


What's The Nutritional Info For Creamed Spinach?

The nutritional information for Creamed Spinach is:

  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 83.6
  • Total Fat: 2.6 g
  • Cholesterol: 7.2 mg
  • Sodium: 80.7 mg
  • Total Carbs: 12.2 g
  • Dietary Fiber: 2.9 g
  • Protein: 4.5 g

What Type Of Cuisine Is Creamed Spinach?

Creamed Spinach is German cuisine.


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