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Creamed spinach

Creamed spinach is such a wonderful side dish which would go well with anything, especially prime rib and steak. If you want to add something special to a traditional meal, this recipe would bring something new to your table.

Creamed spinach is very easy to make and is worth a try for every spinach-haters who would surely become converts in no time. This is a very nutritious recipe where you’ll be guaranteed a huge dose of Vitamin A to your diet.

Yields: 4 servings


  • Nutmeg – a few gratings
  • Black pepper – a couple of twist
  • Sea salt – to taste
  • Flour – 25 g, plain
  • Butter – 50 g, unsalted
  • Bay leaves – 1 to 2 pieces
  • Whole milk – 250 ml
  • Onion – 1 piece, peeled, cut to thick slices
  • Spinach – 500g, fresh


  1. Take out the spinach and trim. Strip out the coarse parts of the central stalk. Wash well and get rid of all the grains. In a large saucepan, cook the spinach and cover them. There’s no need to add water since the droplets which were clinging to the leaves when they’re washed will be sufficient enough. When the leaves are cooked through and wilted, allow them to be refreshed briefly with cold water. Squeeze them using your hands and get rid of as much water as you possibly can. Roughly chop the cooked spinach.
  2. In a pan, put the bay leaves and onion together with the milk. Bring to a near-boiling point. Take the pan away from the heat and leave for about 10 minutes to infuse. Using a strainer, pour everything to a jug which has been pre-warmed. Discard bay leaves and onion.
  3. Using the same pan (no need for it to be washed), melt the butter and slowly mix the flour in it. Stir until you obtain a loose roux. Gently cook this mixture for about 2 minutes. Add half of the seasoned milk and then stir. When you’ve obtained a smooth and thick sauce, pour in the rest of the seasoned milk. Allow it to boil then gently simmer for about 1 minute. Season with nutmeg, pepper and salt.
  4. Stir in the cooked and chopped spinach. Thoroughly heat until it’s hot but don’t leave it to bubble for over one minute. Season with pepper, salt and nutmeg. Serve in a large bowl.


You can add more nutmeg, if preferred.

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