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Creamed Spinach

The spinach for this dish can be steamed in advance and folded in with the bechamel sauce at the last minute, just to heat it through. From the book "Mad Hungry" by Lucinda Scala Quinn. (Artisan Books)

  • Servings: 6
  • Yield: Serves 6
Creamed Spinach

Source: Mad Hungry, November 2010


For Spinach

  • 2 1/2 pounds fresh spinach, washed, water still clinging to the leaves

For Bechamel

  • 3 tablespoons unsalted butter
  • 1/4 cup all-purpose flour
  • 1 cup milk
  • 1 teaspoon coarse salt
  • Pinch of freshly ground black pepper
  • Pinch of ground nutmeg


  1. Steam the spinach in a large pot for 2 to 4 minutes, until the leaves have all collapsed. The water clinging to the leaves will be enough to cook it. Drain, cool, and squeeze out the liquid in a strainer. Coarsely chop the spinach.

  2. To make the bechamel, heat a saute pan over medium heat, and then melt the butter and whisk in the flour. Cook, stirring, for 1 minute. Whisk in the milk until fully incorporated and simmer for 30 seconds. Stir in the salt, pepper, and nutmeg.

  3. Fold in the spinach and serve immediately.

Reviews (1)

  • jeannielynn1973 21 Mar, 2012

    I love the supermarket frozen creamed spinach! This recipe is basically the same! I loved making this at home! Thanks Lucinda for sharing!

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