Monday, December 12, 2011

Creamed Spinach

Creamed spinach makes a nutritious sauce that goes well with almost any dish.

500 g fresh spinach (or whole frozen spinach leaves)
2 dl of water
1/2 tsp of salt
1/2 dl of cream
black pepper


400 g of chopped spinach, fresh or frozen
1 1/2 tbs of flour
1 dl of milk
1/2 tsp of salt
black pepper

Creamed spinach can be done in two different ways. Either with whole spinach or with chopped spinach.

With whole spinach, first 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. Note that spinach is high in nitrites which means you may not have to use as much salt as you might think. After boiling for 5 minutes remove the water and let the spinach "dry" for a minute or so. Put the spinach back into the pan and add the cream. Boil for a few more minutes and add salt and pepper to taste. Instead of cream the spinach can be quickly fried in about 1 tbs of butter.

With chopped spinach, first boil the fresh spinach leaves as above 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 boil gently for 3-5 minutes. Add salt and pepper to taste.


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