Better Than Creamed Spinach Spinach

By • March 7, 2010 • 14 Comments



Author Notes: When I remember eating spinach as a child, it was always creamy and delicious. It is a steakhouse favorite and ranks at the top of the comfort food list. Here is my take on creamed spinach without the fat laden cream. I sub greek yogurt (my new favorite ingredient) which results in the same delicious creaminess without all of the guilt!brooke's kitchen

Food52 Review: This is a good recipe. The flavors of the onion, garlic, chili and tomato are subtle but definitely present and the Greek yogurt lends a lovely creaminess without being decadent. The recipe doesn't specify whether or not to seed the pepper: I did, but I would leave the seeds in if you're looking to really taste the spice. Sprinkling just a little bit of coarse sea salt, black pepper, and organic sugar over the finished dish made me love it just a little bit more, and maybe I can eat more spinach than most people, but I think this amount realistically only serves 1-2 people. - WinnieAbA&M

Serves 2

  • 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
  1. Heat 2 tablespoons of olive oil in a heavy pan.
  2. Add half of a yellow onion that has been diced. Saute until translucent, about 3 minutes.
  3. Add diced chile/jalapeno and saute for 1 minute. Add diced garlic clove.
  4. Add 1/2 tablespoon tomato paste and cook for 1 minute.
  5. Add spinach in 3 batches. Cook spinach until it wilts and then add next batch until all 3 batches have wilted.
  6. While spinach cooks, mix 1/2 teaspoon flour with the greek yogurt until smooth. When spinach has wilted, mix greek yogurt into the spinach. Cook 1 minute. Season to taste and serve.
Jump to Comments (14)

Tags: greek yogurt, Side Dishes, spinach

Comments (14) Questions (1)

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Coles_phillips2_life

9 months ago erinrae

Brilliant! I made this with salmon broiled with a dijon rosemary crust--it was fantastic! So easy, and so much lighter than the traditional version.

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about 1 year ago Sabine Gagnon

LOVED this recipe! Thank you for sharing! I took note from the other reviews and tempered my yogurt with spinach before adding. I also let the yogurt sit at room temperature for 30 minutes so it would not be super cold. This recipe was so easy and delicious. My husband absolutely loved it and it's a great side for many dishes!

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about 1 year ago Cranky50guy

Good recipe but I wish it included temperatures. That last minute is tricky and the difference between curds and whey and cream sauce!

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about 1 year ago aword

Loved it, but I'm wondering about the amount of spinach? I made a half-recipe and stopped at adding ~4oz. It was A LOT for the amount of yogurt this recipe calls for. (Even adding less, mine did not turn out with nearly the amount of sauce pictured.)

Even so, I can't wait to make this again! I used 0% Fage Greek Yogurt and per aimeebama's comment, tempered the yogurt with some hot spinach before adding it to the pan. I also removed the pan from heat before adding the yogurt. No curdling!

I served it with grated parm, black pepper and crushed red pepper on top. One of my new favorite ways to eat spinach!

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over 1 year ago Mike Lee

I'm gonna try with Dinosaur Kale and add some bits of crispy bacon bits.

Stringio

over 1 year ago Pat Brogan

Great recipe. I finished mine off with a dusting of grated Parmesan and some parsley to make it look good.

Might I inquire why I have to expand the comments by A&M and the author? Seems like you would want everyone to see what you have to say up front!

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over 1 year ago Christina DeLouise

my yogurt curdled.

Dsc01401

over 1 year ago brooke's kitchen

Hmm - did you mix the flour with the yogurt until smooth before adding to the spinach?

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over 1 year ago Christina DeLouise

yup. i'm still eating it....just sayin'!

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over 1 year ago Samantha.chu

Not sure if you used Greek yogurt, but I used regular yogurt and mine also curdled even after mixing flour until smooth. Don't want to waste nutritious food so I'm still eating mine as well. :)

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over 1 year ago aimeebama

I used the high-fat Greek yogurt and I tempered it before combining everything : a little hot spinach added to the bowl of flour/yogurt, then a little bit more, then I dumped the whole thing into the pan and no curdling.

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over 1 year ago aimeebama

Also, for tomato paste I just used ketchup (less hassle) and the final result was super-delicious.

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over 1 year ago nagem

I think the word "flour" is missing from step 6. This recipe sounds great, though. Trying it out as soon as the garden gives me my first batch of spinach.

Stringio

over 1 year ago Duygu Atacan

This is exactly how we make spinach in Turkey traditionally. We also use purslane for the same recipe. And as a dressing plain yogurt (not strained) with minced garlic in it. Sprinkling red pepper and dried mint on top of the yogurt gives it a great flavor and look.