Creamed Spinach With Garlic is a creamy, simple spinach with lots of flavor.
Spring has sprung! I am already harvesting large batches of spinach which almost seems like cheating with our California weather compared to other parts of the country. Spinach is not only extremely healthy but an easy veggie to grow. If you have never done so, it’s a good one to try. You will simply sow the seed, water and wait. Spinach does like rich soil but I find the typical garden blend works just fine.
During the summer months, we have plenty but this isn’t a recipe that you have to wait for summer to make. Luckily there is an abundance of good spinach all year round at most grocery stores. This is one I make when doing an at-home version of a steak house.
Creamed spinach pairs well with a grilled steak without it being too heavy of a meal. We have this year round but of course even more so when I am bringing in a basket full of more spinach than I know what to do with. Which makes perfect sense as to the timing of this post.
What You Will Need to Make It
8 cups of fresh spinach
1 tsbp flour
2- 3 tbsp olive oil
1 cup of whole milk
3 garlic cloves
salt and pepper
In a large skillet drizzle olive oil generously and begin sautéing spinach. Pinch a bit of salt and pepper over it as it cooks.
While the spinach cooks away in the pan, chop the garlic finely. Once the spinach cooks down(as pictured), add in the garlic. Give it a stir but be careful not to brown the garlic. Then sprinkle the flour over the spinach.
Slowly pour the milk and begin whisking or stirring up the bits in the pan.
Allow the milk to simmer and continue stirring until the milk thickens.
Taste test and add more salt or pepper if needed. Serve immediately.
If you try this recipe and love it, I would appreciate you coming back to give it 5 stars!
- 8 cups of fresh spinach
- 1 cup of milk
- 3 cloves of garlic
- 1 tbsp flour
- 3 tbsp olive oil
- salt and pepper to taste
- In a large skillet heat the olive oil and begin sautéing the spinach.
- Salt and pepper.
- While the spinach cooks chop the garlic finely.
- Once the spinach cooks down, add the garlic. Give it a stir. Be careful not to burn the garlic.
- Then sprinkle the flour over the spinach.
- Slowly pour the milk and begin whisking up the bits in the pan.
- Continue stirring until the milk thickens.
- Taste test and add more salt or pepper if needed.
- Serve immediately.
This recipe can be doubled
Amount Per Serving: Calories: 195Total Fat: 16gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 12gCholesterol: 7mgSodium: 206mgCarbohydrates: 11gFiber: 3gSugar: 5gProtein: 5g
What Can Be Substituted Out For the Olive Oil?
You can use 3 tbsp of butter or even coconut oil works. The butter will make it saltier so be careful not to over salt. The coconut oil works fine but it does change the flavor a tad.
Can I Double This Recipe?
Yes, you definitely can. You will of course need a larger pan since twice as much spinach will need to be held before it cooks down.
Can I Use Kale in Place of The Spinach?
I have not used kale for this exact recipe however I have used it as a filler when I didn’t have enough spinach for creamed spinach and it worked fine. The only thing is, kale has a more distinct taste than spinach so it will change the flavor a bit. You will also need to cook the kale a little longer than the spinach for it to soften before adding the flour and milk.
Can I use cream in place of the milk?
Yes, heavy cream or half and half will work fine. If the spinach becomes too thick, you can always adjust it by adding a touch more cream or half and half.
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