Creamed Spinach

Lynette !


Creamed spinach is a favorite with Austrians, and is often served in fine restaurants. It is often made with beef broth when served with beef, and with milk when served with pork or chicken. JAP does not offer Austian or Western Europe as a region, so I chose German.


★★★★★ 3 votes

10 Min
15 Min
Stove Top


  • 1 lb
    fresh spinach (12 cups)
  • 2 Tbsp
    lemon juice
  • 1/3 c
    onion, finely chopped
  • 3 Tbsp
  • 2 Tbsp
    all purpose flour
  • 1/4 tsp
  • 1/8 tsp
    ground nutmeg
  • 1 dash(es)
    black pepper
  • 3/4 c
    beef broth or milk
  • 1/2 c
    sour cream
  • 2 Tbsp
    fresh parsley, snipped

How to Make Creamed Spinach


  1. Thoroughly wash the fresh spinach. Cut the stems into 1 inch pieces and tear the leaves into bite-size pieces.
  2. In a large covered saucepan, cook the spinach in the lemon juice for 3 to 4 minutes; drain well.
  3. In a saucepan, cook the finely chopped onion in hot butter until tender but not browned. Stir in the flour, salt, nutmeg, and pepper. Add the beef broth or milk all at once. Cook and stir over medium heat until thickened and bubbly. Cook and stir 1 minute more. Stir in the drained spinach, sour cream, and parsley; heat through but do not boil.

Printable Recipe Card

About Creamed Spinach

Course/Dish: Vegetables
Main Ingredient: Vegetable
Regional Style: German
Other Tag: Quick & Easy
Hashtags: #spinach #AUSTRIAN

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