Chef Amanda Freitag makes her favorite creamy side dish with a bechamel sauce and a touch of nutmeg!
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Classic Creamed Spinach
RECIPE COURTESY OF AMANDA FREITAG
Level: Easy
Total: 35 min
Active: 25 min
Yield: Makes 8 cups, to serve 8 to 10
Ingredients
Kosher salt
2 pounds baby spinach
1/2 cup (1 stick) unsalted butter
1/2 cup all-purpose flour
2 1/2 cups milk
1 cup heavy cream
Freshly ground black pepper
1/8 teaspoon cayenne pepper
1 tablespoon extra-virgin olive oil
1 cup Spanish onion, 1/4-inch dice
3 cloves garlic, minced
1/8 teaspoon freshly grated nutmeg
Directions
Blanch the spinach. Bring 1 gallon water to a boil in a large pot. Add a pinch of kosher salt. Place the spinach in the boiling water. After 45 seconds (exactly), remove the spinach leaves with a slotted spoon, spider or tongs and drain in a colander. Let cool completely.
Use your hands to press the spinach against the sides of the colander. When most of the liquid has been released, squeeze handfuls of the spinach to make sure all of the excess water has been removed. Set aside.
In a wide, high-sided saute pan, melt the butter over medium-low heat. With a wooden spoon, stir the flour into the melted butter to create a roux that will look like wet sand. Cook the roux for 3 minutes, stirring continuously to make sure it doesn’t burn and it becomes a “blond” color. Add the milk to the roux, whisking vigorously to make sure that the roux completely dissolves into the milk without lumping.
Turn down the heat to maintain a low simmer. You’re making a bechamel sauce, which is the base for the creamed spinach. Next, whisk in the cream and return the mixture to a simmer. Cook the bechamel until thickened and smooth, about 5 minutes, stirring often. Season the sauce with the salt, pepper and cayenne.
Preheat a small saute pan over medium-high heat. Add the oil and let heat for about 1 minute. Add the onions and season with a pinch of salt. Cook until the onions soften and become translucent, 2 to 3 minutes. Stir in the garlic and cook an additional minute or two.
Add the cooked onion and garlic along with the drained spinach to the bechamel, folding to make sure it’s completely coated with sauce. Season with the nutmeg. Cook for 2 minutes, then taste the spinach. Adjust the seasoning with more salt and the nutmeg, and/or more cayenne if desired.
Cook’s Note
Prep: Thoroughly wash the spinach. Peel and dice the onion. Peel and mince the garlic. Use whole nutmeg freshly grated with a Microplane when possible. Like many whole spices, nutmeg dies a pretty quick death when ground before it’s needed. It’s important to cook your roux, or you’ll end up with a raw-flour taste in your spinach. This bechamel sauce is a classic French mother sauce, the basis for many sauces and dishes, including mac and cheese and fondue. The darker the roux, the more nutty and intense the flavor it will give a sauce. Here the roux doesn’t need to be cooked further than a light, or blond, color. Serve with grilled steak, chicken or just about any grilled or roasted meat.
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Amanda Freitag’s Creamed Spinach | Food Network
34 Comments
Nice Amanda, Looks Great!! 👍 Oh How I Wish I was, Enjoying That Dish, Right This Second!!! 😍
Half that amount of sauce would be perfect.
I hate seeing her on chopped because she’s always so negative to women chefs…She makes good creamed spinach though.
good basic skills! well done!
I never use garlic 🧄 & onion 🧅 in spinach! I like to taste the spinach!😮😢
I KNOW the juice has all the vitamins in it! I would not squeeze it out! I would use it in the sauce! Nutmeg is poison!
Great recipe!
I love watching you cook! I learn so much!!!
I love creamed spinach but I never made it. I’m going to make it. I love creamed peas. This is pretty much the same as creamed spinach.
Don’t leave those onions in that skillet. You cooks drive me Cray Cray by leaving food in bowls, skillets, etc when adding to another pot or bowl. Scrape it. Please scrape it out. 😊
I always sacrifice the first onion layer
So we're not washing the onion before we dice it?
Lecker lecker, but you did not tell how to serve it, with potatos? or rice? or bread? or …?
It looks amazing! I can't wait to try 😋
I ADORE creamed spinach as a "sauce" for my angel hair or farfalle pasta instead of tomato sauce.
I also like tons of garlic & mushrooms in my creamed spinach. I use Quad color freshly coarse ground peppercorns & a bit of crushed red pepper flakes. I use oatmilk instead of cream or dairy milk for medical reasons. Your recipe looks wonderful! ❤️
Stunning
Love this–recommend putting the garlic in hot water, wait a minute and then peel–easy peasy!
I made this tonight. Very delicious!
Looking beautiful
Good recipe but for a home cook a bit of mise en place can make all the difference in the world.
Food Network is not that good !! Closed to CNN fake news !!
🌸🍀🌸🍀🌸🍀👍
Looked absolutely delicious.
Thank you for sharing. Nutmeg works for dark green veggies. Stay blessed.
She told us how much spinach and butter but nothing else SO?????
O for ome reason I didn't see it. I'm bad
mmymym delicious 😋 my mouth is watering thank you for the recipe Eunice from South Africa 🙌🙌💕💕🙏🙏🙏.
Where is cheese ? This all flour 😏I make it with cream and cream cheese and Parmesan instead of flour it is much healthier 🤷🏼♀️
I like to use shallots instead of onion and I chop up the spinach a little before I add it to the sauce.
Jean Pierre makes a better creamed spinach. Similar to mine. Go look at his version.
Needs some cheddar mixed in and breadcrumbs/cheddar on the top then baking in the oven
Why are you like this?
can Heavy cream be used to substitute for Milk if one does not have milk?
❤
At last I got the real recipe for this cream spinach 😊