This is BY FAR the best creamed spinach in the world.
I urge you to go ahead and get the fresh stuff instead of the frozen because… you won’t be sorry.
There are 2 components to this dish:
- The Cream Sauce
- The sauteed spinach
Neither are complicated, and the end result is worth the effort to make this in 2 steps. So, so delicious.
For detailed step-by-step instructions with lots of pictures go here.
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- 3 tbsp butter
- 4 tbsp fresh milled flour
- 1/2 tsp seasoned salt
- 1/2 tsp Salt
- 1 cup half & half
- 1/4 cup Parmesan cheese grated
- 1/2 cup sour cream
- 1/2 cup Mozzarella or Parmesan cheese - for topping (optional)
Ingredients
Cream Sauce
Finish the Dish
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To make the cream sauce:
Melt 3 tbsp butter in a large sauce pan. Add 4 tbsp flour, 1/2 tsp seasoned salt & 1/2 tsp salt. Cook butter & flour mixture about 4 mintues. Whisk in 1 cup half & half. Cook on medium until very thick. Set aside.
To cook the spinach.
In a large skillet (I use cast iron) add 2 tbsp butter and 4 tbsp minced onions. Cook on medium/ high until onions are soft. Add 1/4 cup water. Add chopped spinach in 2 parts. The spinach will wilt and cook quickly. Once the first half of the spinach has cooked down, stir in the second half.
