The Pioneer Woman Tasty Kitchen
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Creamed Spinach

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Level: Easy

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Description

This made-from-scratch creamed spinach is one of my favorite sides. Serve it over rice, noodles, baked potatoes, grits or just by itself. This recipe calls for fresh spinach, onions and garlic in an easy-to-make cream sauce that starts with a roux.

Ingredients

  • 4 Tablespoons Butter
  • 4 Tablespoons All-purpose Flour
  • 2 cups Milk
  • ¼ teaspoons Nutmeg
  • ¼ teaspoons Onion Powder
  • Salt And Pepper, to taste
  • 3 Tablespoons Olive Oil, Divided
  • 1  Small Onion, Minced
  • 2 cloves Garlic, Minced
  • 1 pound Baby Spinach

Preparation

Melt butter in large skillet over medium heat. Sprinkle flour over melted butter and whisk in. Continue cooking and whisking over heat until mixture turns a light brown, approximately 7 minutes. Slowly whisk in milk, nutmeg and onion powder. Salt and pepper to taste. Simmer over low heat and stir frequently.

Heat 1 tablespoon of olive oil in extra large skillet over medium heat. Add onion and cook for 3–4 minutes. Add garlic and cook 1 additional minute. Remove to skillet with cream sauce.

Heat 1 tablespoon of olive oil in same skillet over medium heat. Pile in spinach and cook until wilted, approximately 2–3 minutes. Remove to skillet with cream sauce. Repeat with remaining spinach working in batches that are appropriate for your skillet size.

If desired, season with more salt and pepper to taste and serve promptly.

Note: If desired, add 2 pinches cayenne pepper or 2 pinches crushed red pepper for a little heat. Add this at the same time as nutmeg and onion powder.

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