Creamed Spinach

My 160th recipe, "Creamed Spinach",  a delicious side dish or dip. Once in a while I would accompany RK to the Boston Market here where he loves to have grilled chicken. I do not have much of a vegetarian option there and would restrict myself to the 2 side dishes we get there along with RK's chicken. I would order a potato dish as one side and the other side would be always the delicious creamed spinach. I love spinach in any form. I however make only the Indian style Spinach Dal frequently at home. So the creamed spinach offers me a wonderful change in taste. It is perfectly creamy, rich and super delicious. Since I love garlic flavor very much, at times I would also chose the garlicky spinach. That is a very simple side but loaded with lots of flavor. So when I thought of making creamed spinach today, I wanted to combine the goodness from both the dishes. A smooth, creamy and rich side with loads of wonderful garlic flavor. The outcome of that experiment is this wonderful version of creamed spinach which is exceptionally tasty 😉 You can just have it in spoonfuls. But trying to experiment, I used it as a dip for tortilla chips. It worked out so well that I polished off a whole bowl of this wonderful creamed spinach in no time 🙂 

Creamed Spinach

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Cook Time 15 mins

Total Time 15 mins

Servings 3

Ingredients

  

• Butter - 1 Tbsp + 2 Tbsp
• Baby Spinach - 1 big bunch / packet about 227 gms
• All purpose flour - 2 Tbsp
• Yellow Onion - ½ small finely chopped
• Garlic - 2 cloves grated
• Salt - as per taste
• Pepper - as per taste
• Nutmeg Powder - ⅛ tsp
• Milk - ½ Cup
• Fresh Cream - ½ Cup
• Grated parmesan cheese - 2 Tbsp

Instructions

 

• First melt 1 Tbsp butter in a pan. Add the baby spinach to the pan and saute for 2-3 mins until the leaves are wilted and all the water has evaporated. Transfer to a plate and keep aside.
  
     
  
   
• In the same pan, melt 2 Tbsp butter. Add the all purpose flour, mix well and cook until it starts turning slightly golden brown in color. Add the onion, garlic and give a nice stir and cook for another 30 secs.
  
     
  
   
• Add the milk and mix well. Now add the cream and mix well until eveything is combined into a smooth paste without any lumps.
  
   
  
   
• Add the salt, pepper, nutmeg powder and give a quick stir. Cook until it thickens. If you immerse the back of the ladle into the sauce and draw a line on the ladle, the line should stay. That is the right consistency.
  
   
• Add the sauteed spinach to the sauce and mix well. Turn off the flame. Add the parmesan cheese and mix well.
  
   
  
   
• Transfer to a serving bowl and enjoy warm.
     

Notes | FAQ

- Adjust the quantity of all other ingredients based on the quantity of baby spinach.
- Fresh cream is purely optional. You can instead use more milk.
- You can use this as a side or dip. Adjust the consistency of the sauce according to your needs.
- Yellow onion works well for this recipe.