Creamed Spinach
Creamed spinach makes a nutritious sauce that goes well with fish and meat dishes. In Swedish cuisine it has traditionally been used with boiled potatoes and fish or with chipolata, the Swedish "prince-sausage". Creamed spinach can be done in two different ways: either with whole spinach or with chopped spinach.
Source and licence
"Creamed Spinach" from the Wikibooks Cookbook (https://en.wikibooks.org/wiki/Cookbook:Creamed_Spinach, revision 4524018), by its contributors (https://en.wikibooks.org/w/index.php?title=Cookbook:Creamed_Spinach&action=history), licensed CC BY-SA 4.0 (https://creativecommons.org/licenses/by-sa/4.0/).
Read the original CC-BY-SA-4.0 Revision 4524018
What was changed: Reformatted by FoodByNation from the wiki page: ingredients and steps extracted, links and templates removed, diet notes detected from the ingredients. This adaptation is also licensed CC BY-SA 4.0.
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Ingredients
- 500 g fresh spinach (or whole frozen spinach leaves)
- 2 dl water
- ½ dl cream or 1 tbsp butter
- ½ tsp salt
- Black pepper
- 400 g of chopped spinach, fresh or frozen
- 1 ½ tbsp flour
- 1 dl milk
Method
- Boil the fresh spinach leaves and the salt in the water for about 5 minutes. If you use frozen spinach, follow the instructions on the box.
- Drain away the water, and let the spinach dry for a minute or so.
- Put the spinach back into the pan and add the cream. Simmer for a few more minutes.
- Add salt and pepper to taste.
- Boil the fresh spinach leaves as in variation I, or gently thaw the frozen chopped spinach in a little bit of water in a pan.
- Mix the flour with the chopped spinach in the pan, and add the milk.
- Bring the spinach to the boil, and simmer gently for 3–5 minutes.
- Add salt and pepper to taste.