Creamed Spinach
This Creamed Spinach recipe is a handy vegetable side for Christmas lunch, with finely chopped leaves and just enough creamy sauce to hold everything together. Onion, garlic and a little nutmeg give it gentle flavour without taking attention away from the gammon, turkey or roast chicken.
For a hot South African Christmas, serve small scoops alongside cold salads rather than filling the table with heavy dishes. It cooks on the hob, so there is no need to find space in an already busy oven. The important bit is squeezing the cooked spinach well: excess water will thin the sauce. You can prepare it the day before, then reheat it gently with a splash of milk while the meat rests.
Ingredients
Instructions
- 1Wash the spinach thoroughly to remove any grit. Put a large saucepan over medium heat and add the leaves with the water still clinging to them. Work in batches if necessary.
- 2Cover and cook for 3–5 minutes, turning the leaves occasionally, until completely wilted. Drain in a colander and spread out briefly to cool enough to handle.
- 3Squeeze the spinach firmly in small handfuls to remove excess water, then chop finely. Set aside.
- 4Wipe the saucepan dry and melt the butter over medium-low heat. Add the onion and cook for 5–6 minutes until soft but not browned. Stir in the garlic and cook for 30 seconds.
- 5Add the cake flour and stir for 1 minute. Gradually whisk in the milk, adding a little at a time at first to keep the sauce smooth.
- 6Bring to a gentle simmer, stirring constantly, then cook for 2–3 minutes until thickened and smooth. Stir in the cream, nutmeg, salt and pepper.
- 7Fold in the chopped spinach and cook gently for another 2–3 minutes, stirring, until hot throughout. The sauce should coat the leaves without pooling around them; add a splash of milk if it is too thick.
- 8Taste and adjust the seasoning if needed. Spoon into a warmed serving dish and serve promptly.
Nutrition (per serving)
- Calories
- 162 kcal
- Carbohydrates
- 10 g
- Protein
- 5 g
- Fat
- 12 g
- Saturated fat
- 7 g
- Sugar
- 4 g
- Fibre
- 2.5 g
- Sodium
- 285 mg
- Cholesterol
- 34 mg
Estimated values based on the ingredients used.
Notes
Christmas tips
- Make it up to one day ahead. Transfer to a shallow container, cool promptly and refrigerate within two hours, or within one hour if the room is hotter than 32°C.
- Reheat in a saucepan over low heat, stirring often and adding a splash of milk to loosen the sauce. Heat until steaming hot throughout; if using a thermometer, aim for 74°C.
- For a summer buffet, put out a small bowl and replenish it rather than leaving the whole batch on the table. Keep it hot above 60°C, or refrigerate within the time limits above.
- Serve alongside gammon or roast chicken with a crisp tomato salad to balance the creamy sauce on a hot Christmas day.
Frequently asked questions
Can I use Swiss chard instead of spinach?
Yes. Swiss chard, often sold as spinach in South Africa, works well. Use 600 g of trimmed leaves, remove the thick stalks and allow a few extra minutes for the leaves to become tender before draining and squeezing.
Can I use frozen spinach?
Yes. Use 450–500 g plain frozen chopped spinach. Cook according to the packet instructions, drain, cool slightly and squeeze very well before adding it to the sauce. Avoid frozen spinach that already contains cream or seasoning.
Why is my creamed spinach watery?
The leaves probably retained too much cooking water. Squeeze them firmly before chopping. If the finished dish is loose, simmer it uncovered over low heat for a few minutes, stirring regularly, until the sauce coats the spinach.
