Creamed spinach is a rich dish made by combining cooked spinach with a cream sauce and spices such as garlic and onion. It can be made by reducing cream or by making a roux with milk. Additional ingredients such as bacon, nutmeg, and mushrooms can be added. Spinach must be thoroughly cooked and dried before adding to the sauce.
Creamed spinach is a method of preparing dark leafy greens in which cooked spinach is combined with a cream sauce, some and usually aromatic spices such as garlic and onion. The result is a very rich dish that can be served together with robust appetizers such as steak or grilled foods, or served alone. There are two basic ways to create creamed spinach, with the first being based on reducing the cream in a pan until thick. The second method takes a little longer, but involves making a simple roux and then slowly forming a cream sauce by adding milk. It’s not uncommon to find additional ingredients — such as crispy bacon, nutmeg, mushrooms, grated cheese, and cloves — in creamed spinach.
Preparing creamed spinach usually begins by cooking the real spinach. Spinach can be cooked in a variety of ways and can be used in a frozen state if thawed first. What is essential, however, is that the spinach is thoroughly cooked and very dry. This can be accomplished by allowing the spinach to sit in a colander to drain for some time, or by pressing it through cheesecloth or a towel until all of the water has been released.
For a simple and convenient version of creamed spinach, ingredients such as onions and garlic or shallots are finely chopped and sautéed in a pan with butter or olive oil. The cooked and dried spinach is then added to the pan and allowed to heat up and take on some of the aromatic flavors of the onions and garlic. Heavy cream is poured into the pan, along with spices such as black pepper, nutmeg and, sometimes, bay leaf. The entire creamy mixture is then allowed to cook until the heavy cream has reduced by at least half, after which the creamed spinach is ready to serve.
A preparation that results in creamed spinach that has a richer, creamier texture begins by melting butter and flour together in a pan, forming a roux. The roux is allowed to brown slightly, after which any additional ingredients are added and allowed to cook. The milk is slowly incorporated into the roux until it reaches the desired consistency. The spinach is then added to the gravy and reheated to complete the dish.
Creamed spinach is made with dark leafy greens, so nutmeg is commonly added as a spice, as are cloves in some cases. Crispy fried pieces of bacon can be added, as can sauteed mushrooms. Once complete, the spinach is served hot and can be topped with grated Parmesan or seasoned with red pepper flakes.
Protect your devices with Threat Protection by NordVPN
