Creamed spinach is a famous side dish that will upgrade your home-cooked meal to the level of restaurants. It is very easy and quick to cook and the result will surprise you and your family or friends. Us a plus, this recipe is perfect for those who follow the keto diet.
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✅ Ingredients:
• spinach - 9 oz | 250 g
• milk - 1 cup | 250 ml
• butter - 1 oz | 20 g
• all-purpose flour - 1 tbsp
• ground nutmeg - ¼ tsp
• ground black pepper - ¼ tsp
• salt - ½ tsp
✔︎ You will need:
• saucepan or stockpot
• bucket or pan
• whisk
• cheesecloth or cloth napkin
📙 Preparation:
1. Rinse thoroughly and dry out the spinach leaves.
2. Lay them into a saucepan or a stockpot, cover with a lid and cook over medium heat until the leaves have wilted.
3. Let the spinach cool down in a bowl or plate, place it in a clean cloth napkin or cheesecloth and squeeze out any excess liquid, then chop.
4. Melt the butter in a pan over medium heat, add the flour and stir continuously with a whisk for 1-2 minutes over low heat until all the lumps have gone. Watch the bottom of the pan carefully to avoid scorching.
5. Then put the nutmeg into the pan and add the milk gradually, stirring as you go, cook for 1-2 minutes over minimum heat.
6. Add the spinach to the thickened sauce, then salt and pepper it to taste and stir really well.
7. Take the creamed spinach off the stove and serve as a garnish or a starter. You can also add some thin slices of cheese.
❗️Advices:
1. You can use frozen spinach as well. In that case you’ll just have to defrost it and squeeze out as much water as you can before the preparation.
2. Serve creamed spinach warm.
3. Do not leave spinach for more than 2 hours at room temperature.
4. Store creamed spinach in a sealed bag or an airtight container in fridge for up to 4 days.
5. Creamed spinach can also be stored in freezer for up to 4 months. Just defrost it in fridge the night before serving it to the table and then reheat.
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