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Creamed Spinach

Source: Casual Cuisines of the World - Diner
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Active Time:  15 Minutes
Total Time:  15 Minutes
  Serves 6-8
Frozen spinach works beautifully in this simple side dish, as long as you remember to let it thaw, then dry it out well before sautéing. Using a blender ensures a delicately smooth and creamy consistency. Creamed spinach is delicious served alongside fried chicken with a side of fried green tomatoes.
2 tablespoons unsalted butter
4 packages frozen chopped spinach, thawed and squeezed dry
1 clove garlic, minced
1 tablespoon all-purpose flour
1 cup milk or half and half
1/2 teaspoon salt
Pinch of freshly ground pepper
Pinch of ground nutmeg
Creamed Spinach Recipe at
In a large frying pan with high sides over medium heat, melt the butter. When the foam subsides, add the spinach and sauté, stirring to break it up, just until wilted, 4-5 minutes. Add the garlic and sauté for 1 minute longer.

Sprinkle the flour over the spinach, stir to incorporate and sauté until the spinach is cooked and slightly thickened, about 2 minutes. Add 1/2 cup of the milk or half-and-half and cook until the liquid is absorbed, about 1 minute longer.

In a blender, combine the spinach mixture with the remaining 1/2 cup milk or half-and-half. Blend until puréed, 1-2 minutes. (Using a rubber spatula, push down 2 or 3 times to purée it evenly.)

Transfer the puréed spinach to a saucepan over medium heat and stir in the salt, pepper and nutmeg. Heat to bubbling, spoon into a warmed serving dish and serve immediately.

Recipe reprinted by permission of Weldon Owen. All rights reserved.
Date Added: 01/01/2008
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Nutrition Facts per Serving
Yield:   Serves 6-8
Calories: 79
Fat. Total: 4g
Fiber: 4g
Carbohydrates, Total: 8g
Sodium: 266mg
% Cal. from Fat: 46%
Cholesterol: 10mg
Protein: 5g
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