Quick and Easy Creamed Spinach

12 Dec

Creamed spinach to me is a special steakhouse treat.  I’ve always kind of assumed its difficult to make or something, but as it turns out, it’s ridiculously simple!  I think this will be my new go-to way of preparing spinach for a quick, weeknight side dish.   It’s obviously not as healthy as simply sautéed or steamed spinach, but compared to how creamy and cheesy I imagined creamed spinach has to be, it is actually not bad at all! 

I made this for my husband’s birthday, as an accompaniment to meatloaf and a potato gratin.   The three together were a perfect combination.  Oh and yes, he requested meatloaf for his birthday dinner, of all things.  And he happens to love spinach, even as a kid!  Spinach even makes it in his top 3 favorite vegetables (yes, these are the things we talk about).  After making this easy creamed spinach, it might be moving up on my list too.  Here’s the recipe (adapted from one found in Food Network Magazine):

Quick and Easy Creamed Spinach 

Serves: 2, Time: <10 minutes

  • 1 clove garlic, minced
  • 1 tablespoon butter
  • 1 10-ounce box frozen chopped spinach, thawed and squeezed very dry
  • scant 2 teaspoons flour
  • 1 teaspoon Worcestershire sauce
  • 1/2 cup stock or broth (I used turkey stock since I had it in the freezer, but any type works)
  • 1/4 cup sour cream (or up to 1/2 cup – eyeball it)
  • Salt and pepper, cayenne pepper, and freshly grated nutmeg to taste

Melt butter in a skillet over medium heat.

Add the minced garlic and saute for a minute or two (taking care not to burn it).

Add the thawed and drained spinach and toss to warm through.

Stir in flour, Worcestershire sauce, broth, sour cream, salt, pepper, cayenne pepper (just a dash) and nutmeg (just a small sprinkle).  Simmer for about 5 minutes until its slightly thickened and creamy.  Enjoy!

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