creamed spinach
I thought it would be hard. I knew for sure it would be a hair-pulling exasperation that I just didn’t want to face. And I didn’t want to be teased for placing a plate of a sloppy, slippery pile of white goo in front of my husband because, well, it’s poached, and it’s hard, and stop laughing, okay! But let’s back this story up a bit. Before I became too giddy for my own good, I wanted something green — which is an oddity in my life since I like all things, creamy and cheesy. But I wanted….I wanted….hmmm… I finally decided on spinach, but eww guys. It can get rather slimy and if I haven’t divulged this tiny secret about myself then let me tell you: I am a closeted food texture hater. Asparagus is mushy, slimy and stick-ly — and yes, that is a good excuse to not eat asparagus, because it’s stick-ly — raw celery is stringy and I am not really interested in flossing while eating, puddings, mousse, and flans all taste slippery, slithery, and shrewd, yes they are, or ya know, the overall flavor of dill tastes like dirty dish water and I refuse to eating anything with it, because I’m a stubborn closeted, err I guess I’ve been outted now — gal with food texture issues.
So creamy and cheesy — how can I incorporate that with spinach. Then I remembered that people have been raving about this stuff called creamed spinach. They like to serve it with steaks and rotisserie chickens. It’s like the side dishes of all side dishes and I figured, now would be a good time to try it. But ohmygaaah! All that heavy cream! All those sticks of butter! Can we please keep some sort of healthiness to spinach, please! So I did some research and of course I came to my favorite chef and then gasped, because, oil Anne? Let’s use butter! Any kind of milk? Let’s push the limit and use the creamy whole variety. Only a quarter cup of cheese? No, no, no. I didn’t mean that healthy. But we’ll throw a poached egg on top with a thick slice of toasted french bread, alright fine, sans butter, and call it lunch. Which is what I did, and suggest you should too.
One Year Ago: Brown Sugar Pound Cake with Brown Butter Glaze
Creamed Spinach
Adapted from Anne Burrell
Serves 4
2 1/2 pound fresh spinach
1/2 small red onion, diced
Kosher salt
2 garlic cloves, minced
1 stick (8 tablespoons) unsalted butter, divided
2 tablespoons all-purpose flour
1 cup milk*
Pinch of nutmeg
1/2 cup grated parmigiano**
In a large stock pot over medium heat melt 4 tablespoons of butter. Add the spinach, cover and saute until gently wilted. Remove the spinach from the pan to a colander set inside a bowl to let the spinach drain and cool.
Remove the buttery spinach water from the bottom of the saute pan and add two more tablespoons of butter and heat over medium heat. Add the onions, and season with salt, to taste. Saute the onions until they are translucent and very aromatic, about 5 to 7 minutes. Add the garlic and saute for 2 to 3 more minutes. Add the last two tablespoons of butter, and when melted stir in the flour. Cook until it is the texture of wet sand, about 5 to 6 minutes. Whisk in the milk, nutmeg and parmigiano. Taste for seasoning and season with salt, if needed. Bring the milk to a boil, then reduce the heat and simmer for 5 to 6 minutes, stirring occasionally, so the milk doesn’t scorch on the bottom.
Squeeze out the excess water in the cooled spinach and add to onion mixture. Stir until combined, tasting and adjusting seasonings as needed. Transfer to a serving bowl and serve with extra cheese, or poached eggs and thick toast.
* My roux was extra thick and my spinach was not as “wet” as I would have liked, so I added about 1/2 cup more milk after mixing in the spinach until it was thick, yet a bit more loose.
** To be honest I never measure cheese in recipes, I feel like if there is extra (meaning, I never underestimate cheese amounts) then it will only be better. I added around 1/2 a cup of cheese and thought it was perfect. Reduce it down to 1/4 cup if you feel it’s too cheesy for your taste.
Conversions & Equivalents
Volume | Baking | Metric | Pan Size | Temperature | Oven | Other
1/2 teaspoon
=
30 drops
1 teaspoon
=
1/3 tablespoon OR 60 drops
3 teaspoon
=
1 tablespoon or 1/2 fluid ounce
1/2 tablespoon
=
1 1/2 teaspoons
1 tablespoon
=
3 teaspoons or 1/2 fluid ounce
2 tablespoons
=
1/8 cup or 1 fluid ounce
3 tablespoons
=
1 1/2 fluid ounces
4 tablespoons
=
1 1/4 cup or 2 fluid ounces
5 1/3 tablespoons
=
1/3 cup or 5 tablespoons + 1 teaspoon
8 tablespoons
=
1/2 cup or 4 fluid ounces
10 2/3 tablespoons
=
2/3 cup or 10 tablespoons + 2 teaspoons
12 tablespoons
=
3/4 cup or 6 fluid ounces
16 tablespoons
=
1 cup or 8 fluid ounces or 1/2 pint
1/8 cup
=
2 tablespoons or 1 fluid ounce
1/4 cup
=
4 tablespoons or 2 fluid ounces
1/3 cup
=
5 tablespoons + 1 teaspoon
3/8 cup
=
1/4 cup + 2 tablespoons
1/2 cup
=
8 tablespoons or 4 fluid ounces
2/3 cup
=
10 tablespoons + 2 teaspoons
5/8 cup
=
1/2 cup + 2 teaspoons
3/4 cup
=
12 tablespoons or 6 fluid ounces
7/8 cup
=
3/4 cup + 2 tablespoons
1 cup
=
16 tablespoons or 1/2 pint or 8 fluid ounces
2 cups
=
1 pint or 16 fluid ounces
1 pint
=
2 cups or 16 fluid ounces
1 quart
=
2 pints or 4 cups or 32 fluid ounces
1 gallon
=
4 quarts or 8 pints or 16 cups or 128 fluid ounces
FLOUR
1 cup all-purpose flour
=
5 ounces or 142 grams
1 cup cake flour
=
4 ounces or 113 grams
1 cup whole wheat flour
=
5 1/2 ounces or 156 grams
SUGAR
1 cup granulated white sugar
=
7 ounces or 198 grams
1 cup packed brown sugar
=
7 ounces or 198 grams
1 cup confectioners sugar
=
4 ounces or 113 grams
COCOA POWDER
1 cup cocoa powder
=
3 ounces or 85 grams
BUTTER
4 tablespoons
=
1/2 stick or 1/4 cup or 2 ounces
8 tablespoons
=
1 stick or 1/2 cup or 4 ounces
16 tablespoons
=
2 sticks or 1 cup or 8 ounces
32 tablespoons
=
4 sticks or 2 cups or 1 pound
1/4 teaspoon
=
1.23 milliliters
1/2 teaspoon
=
2.46 milliliters
3/4 teaspoon
=
3.7 milliliters
1 teaspoon
=
4.93 milliliters
1 1/4 teaspoon
=
6.16 milliliters
1 1/2 teaspoon
=
7.39 milliliters
1 3/4 teaspoon
=
8.63 milliliters
2 teaspoon
=
9.86 milliliters
1 tablespoon
=
14.79 milliliters
2 tablespoons
=
29.57 milliliters
1/4 cup
=
59.15 milliliters
1/2 cup
=
118.3 milliliters
1 cup
=
236.59 milliliters
2 cups or 1 pint
=
473.18 milliliters
3 cups
=
709.77 milliliters
4 cups or 1 quart
=
946.36 milliliters
1/4 teaspoon
=
1.23 milliliters
4 quarts or 1 gallon
=
3.785 liters
PAN SIZE
VOLUME
CAN SUBSTITUTE WITH
1 8-inch round cake pan
4 cups
1 8x4-inch loaf pan
1 9-inch round cake pan
1 9-inch pie plate
2 8-inch round cake pans
8 cups
2 8x4-inch loaf pans
1 9-inch tube pan
2 9-inch round cake pans
1 10-inch bundt pan
1 11x7-inch baking dish
1 10-inch springform pan
1 9-inch round cake pan
6 cups
1 8-inch round cake pan
1 8x4-inch loaf pan
1 11x7-inch baking dish
2 9-inch round cake pans
12 cups
2 8x4-inch loaf pans
1 9-inch tube pan
2 8-inch round cake pans
1 10-inch bundt pan
2 11x7-inch baking dish
1 10-inch springform pan
1 10-inch round cake pan
11 cups
2 8-inch round cake pan
1 9-inch tube pan
1 10-inch springform pan
2 10-inch round cake pans
22 cups
5 8-inch round cake pans
3 or 4 9-inch round cake pans
2 10-inch spring form pan
9-inch tube pan
12 cups
2 8-inch round cake pans
2 9-inch round cake pans
1 10-inch bundt pan
10-inch tube pans
16 cups
3 9-inch round cake pans
2 10-inch pie plates
4 8-inch pie plates
2 9x5-inch loaf pans
2 8-inch square baking dishes
2 9-inch square baking dishes
10-inch bundt pan
12 cups
1 9x13-inch baking dish
2 9-inch round cake pans
1 9-inch tube pan
2 11x7-inch baking dishes
1 10-inch springform pan
11x7x2-inch baking dish
6 cups
1 8-inch square baking dish
1 9-inch square baking dish
1 9-inch round cake pan
9x13x2-inch baking dish
15 cups
1 10-inch bundt pan
2 9-inch round cake pans
3 8-inch round cake pans
1 10x15-inch jellyroll pan
10x15x1-inch jellyroll pan
15 cups
1 10-inch bundt pan
2 9-inch round cake pans
2 8-inch round cake pan
1 9x13-inch baking dish
9x5-inch loaf pan
8 cups
1 10-inch pie plate pan
1 8-inch square baking dish
1 9-inch square baking dish
8x4-inch loaf pan
6 cups
1 8-inch round cake pan
1 11x7-inch baking dish
9-inch springform pan
10 cups
1 10-inch round cake pan
1 10-inch spring form pan
2 8-inch round cake pans
2 9-inch round cake pans
10-inch springform pan
12 cups
2 8x4-inch loaf pan
1 9-inch tube pan
2 9-inch round cake pans
1 10-inch bundt pan
2 11x7-inch baking dishes
2 8-inch round cake pans
8-inch square baking dish
8 cups
1 9x5-inch loaf pan
2 8-inch pie plates
9-inch square baking dish
8 cups
1 11x7-inch baking dish
1 9x5-inch loaf pan
2 8-inch pie plate
Water Freezes
32°F
0°C
40°F
4.4°C
50°F
10°C
60°F
15.6°C
70°F
21.1°C
80°F
26.7°C
90°F
32.2°C
100°F
37.8°C
110°F
43.3°C
120°F
48.9°C
130°F
54.4°C
140°F
60°C
150°F
65.6°C
160°F
71.1°C
170°F
76.7°C
180°F
82.2°C
190°F
87.8°C
200°F
93.3°C
Water Boils
212°F
100°C
250°F
121°C
300°F
149°C
350°F
177°C
400°F
205°C
450°F
233°C
500°F
260°C
275°F
=
140°C or Gas Mark 1
300°F
=
150°C or Gas Mark 2
325°F
=
165°C or Gas Mark 3
350°F
=
180°C or Gas Mark 4
375°F
=
190°C or Gas Mark 5
400°F
=
200°C or Gas Mark 6
425°F
=
220°C or Gas Mark 7
450°F
=
230°C or Gas Mark 9
475°F
=
240°C or Gas Mark 10
And for conversions that are not listed I found a great conversion calculator here!
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The Good Kind of Comments:
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I bet this gave you big muscles.
Creamed spinach, properly done, is a revelation. It’s so yummy. I love Anne Burrell’s attitude about cooking! She rocks in the kitchen!
This looks so good… I think me and creamed spinach need to have a reunion; it’s been too long.
What a brilliant idea to throw a poached egg on top. A complete meal in one! Love it.
You make it look all so easy. This just looks like creamy goodness.
Thanks for adding me on your tasty kitchen list.
Regards and love from Spain, your blog looks lovely.
Marialuisa
I would really love to cook an egg like that too! I totally “get” your excitement. The photos are fantastic. Creamed spinach…mmmm
After your friendship request on Tasty Kitchen I found your fantastic site! Love it! And thanks for the friendship request. Looking forward to following your site.
Creamed spinach is a absolute favorite of mine and I love it with everything, well almost everything. I will have to try your version sometime.
Sometimes, turning something seemingly healthy into someone unhealthy is the best route to go. I LOVE creamed spinich, but I have to refrain from eating it all. the. time. because of how much cream and butter there is. Yours looks terrific, though!
Wow! I am going to have to show this to my mom, creamed spinach was a classic dish of her childhood and this looks like such a great, fresh take on the classic.
I love Anne Burrell and her big girls don’t cry attitude!
I also love creamed spinach and this looks delish.
Sometimes I “cheat” a bit when making creamed spinach with an eye on calories.
After I saute fresh spinach in olive oil with LOTS of fresh garlic I add a generous amount of feta cheese, cover pan and allow the feta to slowly melt into the spinach. Make sure NOT to salt the spinach when cooking. The feta will add plenty!
No, it’s not classic creamed spinach, but my family raves when I serve it! Give it a try sometime.