advertisement

advertisement

No Thanks
Let
Keep In Touch With MarthaStewart.com

Sign up and we'll send inspiration straight to you.

Martha Stewart takes your privacy seriously. To learn more, please read our Privacy Policy.

Close

Creamed Spinach with Mrs. Kostyra

First prepared by Martha's mother, this classic was a regular on the holiday menu in the Kostyra home. Martha made this recipe on Cooking School episode 403.

  • Servings: 4
Creamed Spinach with Mrs. Kostyra

Source: Martha Stewart Living, February 2002

Ingredients

  • 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)

Directions

  1. Place spinach in a large pot over high heat. Cook, covered, with just the water clinging to leaves, stirring occasionally, until wilted, 8 minutes. Transfer to a colander to drain, squeezing out and reserving excess liquid. Roughly chop spinach; set aside.

  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.

Reviews (3)

  • k02 26 Nov, 2008

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

  • ceemore 23 Jan, 2008

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

  • imnthgarden 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. :)

Related Topics