Weeknights with Jenny

Better Than Creamed Spinach

By • March 18, 2013 • 12 Comments

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Jenny is in perpetual search for easy, weeknight recipes to attempt to feed her family. When they balk, she just eats more.

Today: Take some advice from mother, and make this spinach dish. 

Better than Creamed Spinach Spinach

When I think about weeknight side dishes, I tend to forget about spinach, that vitamin-packed super vegetable that is rendered delicious with the addition of a little cream, bacon or what have you. But my new favorite spinach dish is Better Than Creamed Spinach Spinach, which combines the heft of the green with the savory kick of onion and a slightly-decadent addition of Greek yogurt -- and provides an exciting little tang to offset your vegetable’s shrubbery-y vim. 

People, take some advice from mother. As soon as you arrive home from work, get that onion going in the pan before you take your coat off, before you ponder your protein, before you answer the question, “What is that water all over the floor of the basement?” Your onions will benefit from a nice sauté, and as such, so will your spinach. 

Next comes your pepper, which is optional (a dash of red pepper flakes will also do) and your garlic, then a bit later, some tomato paste. You now have a happy, flavorful allium bed on which your spinach may now settle down, probably in batches unless you have a big-ass pan. 

When it is all cooked up nicely, add the yogurt one tablespoon at a time until it has the consistency you crave. Tell someone to bring you plates. Hopefully you’ve got some chicken or something to serve with this. 

Better Than Creamed Spinach Spinach by brooke's kitchen

Serves 4

2 tablespoons olive oil
1 red chile or jalepeno, diced
1/2 yellow onion, diced
1/2 tablespoon tomato paste
12 ounces of fresh spinach (two 6-oz bag)
1/2 teaspoon flour
1 cup Greek yogurt
1 garlic clove, diced

See the full recipe (and save and print it) here.

Tags: jenny, jennys in the kitchen, side dish, spinach, vegetables, greens, everyday cooking

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Comments (12)


almost 2 years ago Pearly Sowell

OOPS! Forgetful Oma is back. Used SPARINGLY , Nutmeg is an enhancer to spinach, mashed potato, creamed turnips and onions. NEVER use Nutmeg with cumin or anise. Oma


almost 2 years ago Pearly Sowell

The fresh spinach that grows from my hanging baskets goes into my salad. HANGING BASKET? yes it is the only way to protect from the deer roaming my yard at night. For creamy spinach, drain two cans spinach into a strainer and press. Meanwhile in a heavy pan melt an 8oz package of cream cheese and stir in the drained spinach. If on hand you can add Laughing cow creamy garlic or Swiss cheese to your liking. Oma


almost 2 years ago bostongal

I use a recipe from Laurie Colwin for creamed spinach - replacing milk/cream with evaporated skimmed milk and using Pepper Jack cheese. It's so good that I cannot stop eating it - the whole pan. I am going to have to try this recipe as it sounds so good!


almost 2 years ago Dawn of food

This definitely is a completely different way to achieve creamed spinach. I love Greek yogurt and will definitely have to give this a try. The recipe I use is very, very traditional. http://dawnoffood.com/2013...


almost 2 years ago Naheem

You should try it roughly blended and served as a pasta sauce(Popeye's favourite!)


almost 2 years ago Sophia Henkel

I think that would be great! But why blend, just toss, :)


about 2 years ago witloof

I made an approximation of this {left out the jalapeño and flour, used a shallot instead of onion because the onion I had was moldy} and it was just delicious. The tomato paste was a brilliant addition. I may try a little coriander next time.


almost 2 years ago Jestei

i feel sad about your moldy onion. but i love shallots in anything


about 2 years ago arap

This was so good. I modified a little because I didn't have a few things, but it was SO SO good.


almost 2 years ago Jestei



about 2 years ago Sophia Henkel

Love creamed spinach, I started making it a few years ago, I had forgotten how good it can be. Thanks for the new recipe!


almost 2 years ago Jestei

right? me too!