Creamed Spinach
Recipe type: Side, Vegetable
Prep time: 
Cook time: 
Total time: 
Serves: 4-6 servings
A flavorful way to add spinach to any meal - try it with good ol' meat and potatoes.
  • 16 - 20 oz frozen spinach (I like to use whole leaf, but you can use chopped as well)
  • 3 T unsalted butter
  • 1 small onion (yellow, white, or sweet), finely chopped
  • 2 T flour
  • 1 c skim milk
  • 1 t granulated chicken base, or 1 cube chicken bouillon
  • .25 t freshly grated nutmeg (or already-grated nutmeg)
  • .25 t freshly ground white pepper
  1. Defrost the spinach in the microwave or on the stove using directions on the package, and wring as much water as you can from it. I line a colander or strainer with 2 layers of paper towel, add the spinach, and press/wring out the water.
  2. You can start the cream sauce while the spinach is defrosting. Heat a medium or large skillet over medium-high heat. Add the butter, and when it is melted, add the chopped onion. Saute until the onion gets tender.
  3. Add the flour and grab a whisk; cook for 30-45 seconds, whisking constantly.
  4. Add the milk and lower the temperature, and continue to whisk.
  5. After about a minute, add the chicken base or bouillon, nutmeg, and pepper.
  6. The mixture should come to a boil and thicken within about 2-3 minutes. If you used a bouillon cube and it hasn't completely dissolved, remove the remaining chunk.
  7. Add the spinach to the skillet, and stir to distribute evenly. Cook until the spinach it heated through.
Read the ingredients on your frozen spinach. It should only contain spinach! Some brands add preservative ingredients.

The original recipe calls for salt, but I find the chicken base or bouillon to be salty enough. You can always serve salt on the side if you have guests with that type of palate.
Recipe by My Utensil Crock at