Cream spinach or cream spinach is a great addition to any meal or as a main meal on its own. There are many ways to prepare creamed spinach, but below you'll find out how to get this delicacy in your stomach in about five minutes! Or, if you can wait patiently, for a little longer… it's all up to you!
Ingredients
Fast & Easy Way
- 600 grams of chopped spinach (2 bags of 300 grams)
- 2 boxes of cream cheese or 240 ml cream cheese. Note: it is recommended to use 1/3 less fat cream cheese (1/3 less fat cream cheese).
- 3 tbsp (45 g) butter (optional)
Traditional Way
- 1 stick of butter
- 8 tbsp (90 g) flour
- 1/2 medium size whole onion, diced
- 3 cloves garlic, finely chopped
- 475 ml milk
- Salt and pepper, to taste
- 1 pinch of nutmeg powder
- 3 tbsp (45 g) butter
- 680 grams of young spinach or baby spinach
Step
Method 1 of 2: The Fast & Easy Way
Step 1. Prepare your ingredients
If you are using frozen spinach, you will need to let it thaw first. The cream cheese also needs to be slightly softened.
Step 2. Prepare the spinach in the pot by following the directions on the bag or box
If you don't see a hint, simply put 3 tablespoons (45 g) of butter in a saucepan with your spinach and heat it over medium heat to work it.
Step 3. Add cream cheese, one square at a time
Mix well, pour in the second box only after the cream cheese from the first box has mostly melted. Reduce the heat to low and allow the cream cheese to mix well with the spinach, stirring constantly.
Step 4. Remove from the stove, stir, and serve
Eat this dish on its own, on warm bread, or as a delicious side dish to a large meal.
Method 2 of 2: Traditional Way
Step 1. Prepare your ingredients
That means take your cutting board, knife and vegetables.
- Cut the onion in half. Make vertical slices that are very close together. Then flip the onion over and cut it in different directions to make cubes.
- Finely chop your garlic. When the pieces feel small enough, cut them into even smaller pieces.
Step 2. Take a saucepan for your cream sauce
Add 1 stick of butter and heat over medium to low heat. If your stove is a little cooler, turn it on to medium heat.
- Once the butter has melted, add 8 tablespoons (90 g) of flour.
- Immediately stir and cook the mixture for five minutes. This roux mixture will turn golden brown in color.
- Add the garlic and onions to your roux mixture. Stir together and cook for one minute.
- Slowly pour in 475 ml of milk. Shake continuously. Cook for 5 minutes, stirring occasionally. The roux mixture will start to thicken.
Step 3. Saute the spinach
If someone can help you in the kitchen, ask that person to stir the cream sauce while you saute the spinach.
- Put 3 tablespoons of butter in a saucepan and let it melt.
- Add as much spinach as you can. As it heats up, the spinach will shrivel and shrink and you can add more spinach. This step takes several repetitions. Stir well, turning spinach to cook evenly.
- It's best to stop cooking the chicken when the spinach is completely wilted but not too mushy or overcooked. Take a piece of spinach from the pot and taste it. The spinach should be cooked and wilted, but still a little crunchy.
Step 4. Add salt, pepper and nutmeg to your cream sauce
By now your cream sauce should be thick like gravy.
Pour the spinach little by little with a spoon in the cream. Stir gently to fully incorporate the vegetables into the cream. Taste it before you feel like it's too much vegetable or too much cream. Also, if you want to enrich the flavor of your cream spinach, add some cayenne pepper. Then serve
Step 5. Done
Tips
- Cream spinach goes well with Delicious Stuffed Mushrooms or Delicious Stuffed Mushrooms (see link below) recipe on wikiHow
- For people who may like spicy food, a little bit (sliced nachos) of jalapeno peppers can be added.
- You can add a little picante sauce to this dish as another option.
