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Creamed Spinach with Mrs. Kostyra

This quick and easy recipe transforms fresh spinach into a savory side dish. First prepared by Martha's mother, this hearty version of the classic was an ever-present holiday menu offering in the Kostyra home.

  • servings: 4




  • 2 1/2 pounds fresh spinach, well washed (not dried) and tough stems removed
  • 3 tablespoons unsalted butter
  • 1/4 cup all-purpose flour
  • 1 cup milk
  • Coarse salt and freshly ground pepper
  • 1 teaspoon sugar
  • Freshly grated nutmeg
  • Sour cream, for serving (optional)


  1. Step 1

    Place spinach in a large pot over high heat. Cook, covered, with just the water clinging to leaves, stirring occasionally, until wilted, 2 to 4 minutes. Transfer to a colander to drain, squeezing out and reserving excess liquid. Roughly chop spinach; set aside.

  2. Step 2

    In a medium skillet, melt butter over medium heat. Add flour, and cook, stirring, 1 to 2 minutes. Slowly whisk in milk; season with salt, pepper, and sugar. Thin with reserved spinach liquid. Stir in spinach. Sprinkle with nutmeg to taste and, if desired, top with a dollop of sour cream. Serve immediately.

Martha Stewart Living, February 2002

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Reviews (3)

  • 26 Nov, 2008

    I used baby spinach instead because I prefer the taste... and it was amazing!!

  • 23 Jan, 2008

    this is wonderful! just like the creames spinach in the best steakhouses.

  • 31 Dec, 2007

    This was enjoyed by the veggie lovers in our family, but unfortunately not as well-loved by the others. I think I may have over-thickened the whitesauce, which did not help my intro of this dish... I would try it again and think it is very goo. :)