Creamed Spinach like you find at Boston Market or Ruth’s Chris Steakhouse is super simple to make homemade.
I love spinach. You can serve it to me raw or cooked, fresh or frozen (canned is more meh, but I will eat it), fancy or unadorned. I love it hidden or in plain sight. And even though I grew up watching Popeye reruns after school, I liked before I knew it could make me have bulging forearms. Actually, I am a little glad that I never ate enough to get those bulging forearms, but still, I love my spinach!
My mom often served spinach steamed with a cruet of cider vinegar to splash over our portions. Other times, she made her famous Spinach Casserole or Spinach Squares. My dad never liked raw spinach salads because he said the leaves made his teeth squeak. Creamed spinach wasn’t something I’d had until I was off on my own and shopping for myself. Those little packages of frozen creamed spinach from Stouffer’s or Boston Market found their way into my shopping cart once in a while. I was pleasantly surprised by the mellow flavor the white sauce gives the spinach.
This is a simple side that goes very well with any kind of meat or pasta dish. I made my version gluten free, but I will give the regular directions in the recipe below.
Creamed Spinach
Author: Frugal Antics of a Harried Homemaker
- 2 10 oz packages frozen chopped spinach, thawed and drained.
- 4 Tbsp butter or olive oil
- 3 Tbsp flour
- 1 cup evaporated milk
- ½ tsp salt
- ¼ tsp ground black pepper
- ⅛ tsp ground nutmeg
- ⅛ tsp Tabasco sauce
- Squeeze the liquid out of the thawed spinach and set the spinach aside.
- In a skillet, melt the butter or heat the oil.
- Stir in the flour and let cook slightly.
- Whisk in the evaporated milk until smooth.
- Continue to stir until it thickens, about 3 minutes.
- Add the seasonings.
- Fold in the spinach and heat through.
- Serve warm.
Use an all-purpose gluten free flour mix in place of the wheat flour to make this gluten free.
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