Dinner

Mom's Creamed Spinach à la Julia

February 13, 2021
2 Ratings
Photo by Toby Izenberg
Author Notes

This is a riff on Julia Child's creamed spinach. It will soon become your go-to side!

Note: 10 oz of spinach serves only 2 (or one hungry person). Definitely double/triple/quadruple for more guests.

Note #2: Make sure you add the flour slowly and wait for it to dissolve. You do not want chunks of flour in your spinach! —Abigail Rasminsky

  • Prep time 25 minutes
  • Cook time 20 minutes
  • Serves 2
Ingredients
  • 10 ounces washed spinach
  • 2-3 tablespoons unsalted butter (or more)
  • 2-3 tablespoons flour
  • 1/4 teaspoon freshly grated nutmeg
  • 1/2 Knorr stock cube
  • 1 cup water
  • salt to taste
  • pepper to taste
In This Recipe
Directions
  1. Put a pot of water to boil with salt. Wash spinach. Put spinach in boiling water and cook for 3 minutes at a slow boil.
  2. Drain spinach and run cold water over spinach to stop it from cooking. A handful at a time, squeeze the spinach to get the water out. Chop. (You can now store, refrigerate and continue whenever.)
  3. In a pot on medium heat, melt 2-3 tablespoons of butter, then put spinach in and stir. Cover for a minute or two.
  4. Add 2-3 tablespoons of flour and stir until the white dissolves. Really make sure white dissolves!
  5. Add a little salt and pepper and grate nutmeg for 9 seconds. Stir. Add 1/2 Knorr stock cube (chicken or beef preferably) and continue to stir while gradually adding 1 cup of water. Be sure the stock dissolves completely!
  6. Correct seasoning. At the end you could add another 2-3 tablespoons of butter.
  7. Take off heat. It’s really important not to cook it too long, either while you’re preparing it or when you heat it up to serve later! You just want it gently heated. Overcooking is what kills it.

See what other Food52ers are saying.

  • Katrin Patience
    Katrin Patience
  • Bri Lavoie
    Bri Lavoie
  • Icesk8rLizzie8rlizzie
    Icesk8rLizzie8rlizzie
  • Abigail Rasminsky
    Abigail Rasminsky
Abigail Rasminsky has written for the New York Times, the Washington Post, O: The Oprah Magazine, The Cut, Epicurious and Dance Magazine, among other publications.

    12 Reviews

    Katrin P. February 22, 2021
    This story reminds me of the story around the former Berghoff Restaurant in Chicago about their very famous creamed spinach. People would be shocked when they learned that the restaurant used frozen spinach, not fresh leaves, because of the sheer amount of space fresh spinach would take up in the kitchen. Anyhow, I have their recipe, which I will compare with yours. We‘ll have a creamed spinach-off! Cheers!
     
    Bri L. February 15, 2021
    At the risk of going Alton Brown on you all. Flour doesn't dissolve--as it isn't soluble in water or fat. You are making a mixture, dispersing the flour in fat--more an emulsion ...a roux...and using it to thicken water/stock.
     
    gandalf February 16, 2021
    An interesting point. What would happen, I wonder, if you made a roux first using the butter and flour, and then added the cooked spinach and then the stock, and cooked to the desired consistency?
     
    babkanosher February 14, 2021
    This recipe is absolutely delicious... I can't wait to make it again!
     
    babkanosher February 14, 2021
    This recipe was sheer perfection!
     
    Icesk8rLizzie8rlizzie February 13, 2021
    I absolutely love Creamed Spinach! This recipe is simply amazing! It's positively delicious! 😍🍵😋👌
     
    Author Comment
    Abigail R. February 14, 2021
    I'm so glad you enjoyed it!
     
    Icesk8rLizzie8rlizzie February 13, 2021
    I absolutely love Creamed Spinach! This recipe is simply amazing!😍🍵😋👌
     
    Nwhite February 13, 2021
    I read this recipe and immediately made a double batch! Delicious recipe and fabulous storytelling. It is so easy and so so so so good! Will become a regular in my rotation. Thanks!!
     
    Author Comment
    Abigail R. February 14, 2021
    Yay! I'm thrilled!
     
    LindaNY1 February 13, 2021
    This ‘recipe’ was SO well written that I, a cooked spinach avoider, am going to try within the next week!
    This was such a wonderful recipe/memoir/narrative to read. Delightful!
     
    Author Comment
    Abigail R. February 13, 2021
    Good luck, and I hope you enjoy!