New This Month

Creamed Baby Spinach


This classic side dish is rich and satisfying.

  • Prep:
  • Total Time:
  • Servings: 4

Source: Everyday Food, May/June 2003


  • 2 1/2 tablespoons butter
  • 1/4 cup minced onion
  • 2 tablespoons all-purpose flour
  • 1 1/2 cups half-and-half
  • 1 1/2 pounds baby spinach, rinsed
  • 1/2 teaspoon salt
  • 1/8 teaspoon pepper
  • 1/8 teaspoon nutmeg


  1. In a saucepan over medium heat, melt 2 tablespoons butter. Add onion; cook until soft, about 2 minutes. Add flour; stir until light golden, about 3 minutes.

  2. Add half-and-half; bring to a boil. Simmer, stirring until sauce is thick enough to coat the back of a wooden spoon, 5 minutes. Add baby spinach in two parts; cover, and cook 4 minutes after each batch. Stir until wilted, about 2 minutes. Add salt, pepper, and nutmeg. Using an immersion blender or food processor, pulse several times to lightly puree. Dot with remaining 1/2 tablespoon butter; serve warm.

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