This is Bena’s German style creamed spinach recipe. It’s not my usual fare but oh so comforting! It’s so delicious and can be on the table in about 5 minutes.
FLASHBACK
My grandmother Bena was from German descent. This is one of the dishes she made. I could eat a whole pan of this yummy side dish. I could literally sit on the floor with a pan of this creamed spinach in my lap and shovel it in my mouth, smiling all the while with my spinach coated teeth.
I would put Popeye to shame.
She also made German style peas, which is similar to the spinach but with, you know, peas. Which I also LOVE and perhaps I will blog about in the future. I haven’t decided yet.
It has been a while since I’ve made German style creamed spinach, probably because of how much of it I would eat if I did. And oh, I have missed it!
I will have you know that I found my self control and have managed not to eat the whole pan.
This time.
How to make German style creamed spinach
Here are the ingredients. Frozen spinach, flour, vegetable shortening and a little salt.
Zap That Veggie
I unwrap both packages of spinach, place them in a microwavable bowl and pop it in the microwave for 1 minute. I then take it out, stir and pop it in for another minute or two, until the spinach is hot. You don’t need to add any additional water, just let the water from the melting spinach stay in the bowl.
I take a small sauté pan and place it over medium heat. I add the shortening and once that melts, I add the flour and whisk it in until the mixture thickens and gets creamy.
Here’s a photo of the spinach all warmed up.
Now, I salt the spinach, add the shortening/flour mixture and stir everything up.
Let’s look at a spoonful of this glorious German style creamed spinach.
Time to plate the German style creamed spinach with my leg of lamb slices and mashed celery.
Yum!
I hope you enjoyed this German style creamed spinach recipe! I certainly do!
And as always, may all your dishes be delish!
If you’ve tried this German style creamed spinach I’d love the hear what you thought about it in the comments below. I love hearing from you! You can also FOLLOW ME on FACEBOOK, TWITTER, INSTAGRAM and PINTEREST to see more of my delicious food and delightful cocktails!
- 2 spinach frozen, packages
- 1/2 cup crisco
- 1/2 cup flour
- 1/2 teaspoon salt
- Unwrap spinach, transfer to microwaveable bowl and microwave for 1 - 2 minutes until hot
- Heat a medium sauté pan and add crisco, melt and whisk in flour making sure it doesn't clump. Whisk until creamy
- Salt the spinach and add the crisco/flour mixture until you like the consistency, the creamier the better
- Spoon some on a plate
- Eat
- Smile
- Enjoy
‘Nother great recipe from Bena’s archives. Wish I’d known her cooking first-hand. OX
Me too! đŸ™‚
I had German grandparents and this is just like the spinach they used to make, love it!
Sue! Did you have the German style peas as well?
No, but my Nana’s braised red cabbage was famous đŸ˜‰
Sue,
That sounds yummy. I went to your site and yummed it. I can’t wait to try it!
Love a good family recipe! This spinach looks way better than what I cook up. I definitely think you should share Bena’s peas too!
Sandra!
Thank you, and I will. They are scrumptious and like the spinach, I can eat the whole pan myself.
I am a huge fan of spinach, and could probably eat a whole pan of this, too! Sounds delicious!
Thank you Willow! đŸ™‚
Love German food – reminds me of when I lived in Heidelberg years ago!
Hi Lisa,
That’s awesome that you lived in Heidelberg! I wish I could live in a foreign country sometimes.
Some creamed spinach can be so heavy, this recipe looks perfect though!
Thank you! It is pretty light.
Mmm. I love this dish!! If only I could have had Bena make it for me!
Thanks Christopher!
Wow, this is almost exactly my German grandmother’s recipe. The only difference is that she kept stirring the shortening/flour mixture until it reached a rich golden brown color, then mixed into the spinach. Yum!
Thanks for commenting Tracy!! It’s the best, isn’t it? Did your grandmother make the German style peas too? The spinach is my favorite, but the peas are a close second.