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 🙂
- 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
- 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
- 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.