creamed spinach

Name: Creamed Spinach
Prep time: 10 min
Cook time: 15 min
Yield: 4
Cuisine: German
Ingredients: 1 pound(s) fresh spinach (12 cups); 2 tablespoon(s) lemon juice; 1/3 cup(s) onion, finely chopped; 3 tablespoon(s) butter; 2 tablespoon(s) all purpose flour; 1/4 teaspoon(s) salt; 1/8 teaspoon(s) ground nutmeg; 1 dash(es) black pepper; 3/4 cup(s) beef broth or milk; 1/2 cup(s) sour cream; 2 tablespoon(s) fresh parsley, snipped

(4 RATINGS)

21 Pinches 2 Photos

Lynette C

Gulf Breeze, FL

Updated on Jul 5, 2017

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.

Rate

prep time 10 Min

cook time 15 Min

method Stove Top

yield 4 serving(s)

Ingredients

1 pound fresh spinach (12 cups)
2 tablespoons lemon juice
1/3 cup onion, finely chopped
3 tablespoons butter
2 tablespoons all purpose flour
1/4 teaspoon salt
1/8 teaspoon ground nutmeg
1 dash black pepper
3/4 cup beef broth or milk
1/2 cup sour cream
2 tablespoons fresh parsley, snipped

How To Make creamed spinach

Step 1

Thoroughly wash the fresh spinach. Cut the stems into 1 inch pieces and tear the leaves into bite-size pieces.

Step 2

In a large covered saucepan, cook the spinach in the lemon juice for 3 to 4 minutes; drain well.
Step 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.
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