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Creamed Spinach


Recipe By: N. Jay Sorensen, RD

Serving Size: 6     Preparation Time: 0:20

Categories: Vegetables


  2 ½       pounds  spinach -- prepared and wilted

  2            tablespoons  butter

  2            tablespoons  flour

  1            cup  whole milk

  ¼           teaspoon  salt

               white pepper -- to taste

               pinch  nutmeg


Prepare spinach by removing tough stems and rinse well. In a large sauce pan, add spinach and wilt over medium high heat, stirring frequently, until bright green and tender, about 2-4 minutes. Remove from heat and drain in colander. When cool to touch, squeeze out as much liquid as possible. Coarsely chop spinach.  Meanwhile make the béchamel sauce in a medium sauce pan, melt butter. Add flour and cook for five minutes. Add milk, stir continuously, heat to the boil. Reduce heat and simmer until thicken. Season with salt and pepper to taste. Combine spinach with sauce and stir to combine. Season with nutmeg and serve hot.