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Creamed Spinach

September 22, 2012

Spinach is always one of my first choices for a side dish or salad and in any other form I can find.  This side can be made quickly at home so you don’t have to wait until the next time you go to your favorite ‘steak house’.  Although I will still usually order it when out to dinner as well.  The main thing I changed in this recipe is I did not chop the spinach after being cooked as I love the larger pieces and I did double the onions and added a bit of nutmeg.

Creamed Spinach


  • 6 T. Unsalted Butter
  • 1/4 C. All-Purpose Flour
  • 1/2 C. Onions (chopped)
  • 1 Bay Leaf
  • 1 Whole Clove
  • Pinch of Nutmeg
  • 2 C. Whole Milk
  • 2 (10 oz.) Fresh Baby Spinach


  1. Melt butter over medium heat using a medium saucepan
  2. Add flour and stir until golden (approx. 6-7 minutes)
  3. Stir in the onion, bay leaf, clove and nutmeg
  4. Gradually whisk in the milk; whisk until mixture boils and thickens (approx. 10 min.)
  5. Reduce heat to low and simmer 5 more minutes (whisk frequently; sauce will be very thick
  6. Remove bay leaf and clove
  7. Rinse spinach (leaving some of the water on the leaves)
  8. Blanche spinach on medium high in a large stir fry pan; gently folding the leaves together (approx. 4-5 min. to wilt)
  9. Transfer spinach to a colander and set inside a larger bowl of iced water
  10. Drain well; roll spinach in a kitchen towel to squeeze out as much liquid as possible *
  11. Add spinach to the warm sauce and simmer until spinach i heated throughly while stirring often
  12. Stir in the remaining 2 T. of butter; season with salt and pepper and serve immediately in a warmed serving dish

* This is when you would chop the spinach in a food processor if you prefer the spinach to be much smaller in size

Serves 4

Recipe adapted from Ruth’s Chris Steak House

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