Grandma's Creamed Spinach

Grandma's Creamed Spinach

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Bonnie Beck


Oh, what would it have been going to my Grandma's house without her wonderful creamed spinach to go with a roast. I think I would have stayed home. Ever hear of kid who liked spinach?

I still make it exactly as my Grandma did..

Grandma originally made it with fresh spinach. It was a happy day for her when they came out with chopped spinach frozen. It was two steps aliminated for her, cleaning & chopping. I follow her led & use frozen spinach. Although I have made it fresh from my garden.

Grandma, if you never made anything else I would love you just for your Creamed Spinach.


★★★★★ 3 votes

none for you, all mine
10 Min
10 Min
Stove Top


  • 2 pkg
    frozen, chopped spinach cooked
  • 1 stick
  • 1 c
  • ·
    sea salt
  • ·
    white pepper
  • ·
    freshly grated nutmeg
  • 1/2 pt
    heavy cream
  • 1
    exlarge egg, beaten

How to Make Grandma's Creamed Spinach


  1. Make a blonde roux of the butter and flour.
  2. Cook covered the spinach in a little water. Do NOT drain. It's ok if it's wet.

    Warm the cream.
  3. Add the roux, salt, pepper and nutmeg to the hot spinach. Stir until well blended. Add the slowly the egg while beat. Add the warm cream, slowly while beating.

    If it's too thick add a little milk.

Printable Recipe Card

About Grandma's Creamed Spinach

Course/Dish: Vegetables
Main Ingredient: Vegetable
Regional Style: American
Dietary Needs: Vegetarian
Other Tag: Quick & Easy
Hashtags: #Cream #spinach

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