German Style Creamed Spinach
This is my grandmother’s German style creamed spinach recipe. This comforting holiday side dish turns out so creamy and flavorful that you will want it even when the holidays pass. It’s delicious and can be on the table in less than ten minutes.
My grandmother Bena was of German descent and this is one of the dishes she made. I could eat a whole pan of this creamy 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 the whole time with my spinach-coated teeth.
I would put Popeye to shame.
It’s been a while since I’ve made this side dish, probably because of how much I would eat if I did. And oh, have I missed it!
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Helpful tips
- I’ve only made this recipe using frozen spinach but it can also be made with fresh. Using fresh is a little more work because you need to cut the spinach. You also need to replace the water you would have gotten from defrosting the frozen spinach.
- You will also have to cook it if you use fresh spinach. Add 1/8 – 1/4 cup water to the spinach and heat until wilted. Start with 1/8 cup and add more later if you find you need it in the roux.
- Defrost frozen spinach by taking it out of the freezer one hour before you start the recipe. Unwrap the packages of spinach and place them in a medium saucepan so they defrost easily.
- If you don’t want to wait the hour to defrost the spinach, just turn the heat on medium under the saucepan and heat until hot.
- If you prefer, you can place spinach in a microwave safe bowl and cook for 1 – 2 minutes until hot.
- Do NOT discard the water from the pan! You will need this to thin out the roux.
- My grandmother used Crisco shortening and flour to make a roux, but I use butter and flour in this recipe.
Ingredients and substitutions
- Spinach – frozen chopped spinach makes this dish quick and easy. You can use fresh spinach but you’ll have to chop it in medium-to-small pieces.
- Butter – organic and grass-fed if I can get it. You can also use Crisco shortening or margarine, but I like pure butter since there aren’t any additives.
- Flour – organic all-purpose white flour.
- Salt – sea salt.
How to make German style creamed spinach
Pre-step
Take out frozen spinach at least an hour before you start the recipe. Unwrap the packages and dump the spinach in a medium saucepan. Do NOT discard the water that results from defrosting.
Add salt and set aside.
See helpful tips above for alternative defrosting methods.
Step one
Gather the ingredients – 2 packages frozen spinach, flour, butter and salt.
Step two
Unwrap the spinach and place it in a medium saucepan, turn the heat to medium and bring it to a slight boil, Then lower it to a simmer.
Step three
Add butter to a medium sauté pan.
Step four
Turn the heat to medium under the butter. Once it melts, add the flour and use a whisk to combine them. Continue until the mixture browns and thickens.
You can see it bubbling away on the stove in the photo below.
Step five
Transfer the roux to the spinach and stir. Turn up the heat and bring to another light boil. Remove from heat and transfer spinach to a serving bowl.
Let’s see an old photo with the spinach playing its part by being the best side dish ever. On the plate with the spinach is roasted leg of lamb 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 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!
German Style Creamed Spinach
Ingredients
- 2 packages spinach (I use frozen, but thaw them in a pan)
- 1/2 cup butter
- 1/2 cup flour
- 1/2 teaspoon salt
Instructions
- Unwrap spinach, transfer to saucepan and either let it thaw in the pan or turn the heat to medium low to help it along
- Take a medium sauté pan and heat it on medium. Add butter and once it has melted, add flour and whisk it together until creamy
- Salt the spinach and add the crisco/flour mixture until you like the consistency, the creamier the better
- Transfer to a serving dish
- Eat
- Smile
- Enjoy
See all my favorite tools and gift ideas at my Amazon Store page!Check out Elaine’s Amazon Store!Notes
- I’ve only made this recipe using frozen spinach but it can also be made with fresh. Using fresh is a little more work because you need to cut the spinach. You also need to replace the water you would have gotten from defrosting the frozen spinach.
- You will also have to cook it if you use fresh spinach. Add 1/8 – 1/4 cup water to the spinach and heat until wilted. Start with 1/8 cup and add more later if you find you need it in the roux.
- Defrost frozen spinach by taking it out of the freezer one hour before you start the recipe. Unwrap the packages of spinach and place them in a medium saucepan so they defrost easily.
- If you don’t want to wait the hour to defrost the spinach, just turn the heat on medium under the saucepan and heat until hot.
- If you prefer, you can place spinach in a microwave safe bowl and cook for 1 – 2 minutes until hot.
- Do NOT discard the water from the pan! You will need this to thin out the roux.
- My grandmother used Crisco shortening and flour to make a roux, but I use butter and flour in this recipe.
Nutrition
Originally published December of 2016.
