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big martha's creamed spinach

★★★★★ 1 Review
mrdick1950 avatar
By Marsha Gardner
from Florala, AL

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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★★★★★ 1 Review
serves 4
method Stove Top

Ingredients For big martha's creamed spinach

  • 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
    freshly grated nutmeg
  • sour cream for serving (optional)
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How To Make big martha's creamed spinach

  • 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.
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