Big Martha's Creamed Spinach

Marsha Gardner

By
@mrdick1950

I have several Martha Stewart Cookbooks and in one of them is her mother's recipe for Creamed Spinach. I have been making this since the late 1970's and it is a family favorite. I have introduced many southern friends to what I call northern greens, spinach, Swiss chard and beet greens that are so tender they barely need cooking compared to greens in the south that are usually highly seasoned and over cooked in my opinion.

Anyway this recipe has made a convert to spinach by many of our southern friends.


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Comments:

Serves:

4

Method:

Stove Top

Ingredients

2 1/2 lb
fresh spinach, well washed (not dried) and tough stems removed
3 Tbsp
butter, unsalted
1/4 c
all purpose flour
1 c
milk
kosher salt and freshly ground black pepper to taste
1 tsp
sugar
dash(es)
freshly grated nutmeg
sour cream for serving (optional)

Directions Step-By-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
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.

About this Recipe

Course/Dish: Vegetables
Main Ingredient: Vegetable
Regional Style: American
Dietary Needs: Vegetarian
Other Tags: Quick & Easy, Healthy