Better Than Creamed Spinach Spinach

March  7, 2010
2 Ratings
Photo by James Ransom
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! —Plum Pie

Test Kitchen Notes

"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." –WinnieAb

"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." –Jestei

—The Editors

  • Cook time 15 minutes
  • 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
In This Recipe
  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.

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