German Style Creamed Spinach

A creamy and delicious spinach side dish that can be on your table in less than 10 minutes!

Course Side Dish

Cuisine Side Dish

Keyword creamed spinach, german creamed spinach, german style creamed spinach, spinach side dish

Prep Time 3

Cook Time 5

Total Time 8

Servings cups

Calories 275kcal

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

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.