German Style Creamed Spinach
A creamy and delicious spinach side dish that can be on your table in less than 10 minutes!
Servings 3 cups
- 2 packages spinach (I use frozen, but thaw them in a pan)
- ½ cup butter
- ½ cup flour
- ½ teaspoon salt
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
- 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 ⅛ - ¼ cup water to the spinach and heat until wilted. Start with ⅛ 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.
Serving: 0.5cup | Calories: 275kcal | Carbohydrates: 23g | Protein: 8g | Fat: 32g | Saturated Fat: 20g | Cholesterol: 81mg | Sodium: 808mg | Potassium: 1079mg | Fiber: 5g | Sugar: 1g | Vitamin A: 18699IU | Vitamin C: 53mg | Calcium: 197mg | Iron: 6mg