this post was submitted on 31 May 2025
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Make creamed spinach.
(if your spinach is big unwashed fresh leaves, rinse and chop them up a bit first. Or chop first and then rinse if it's easier. If frozen, thaw a little but still-icy is good.)
Melt a big lump of butter in a biggish pot over medium-low heat. Stir in a big spoonful of flour, when it bubbles add slowly a can of evaporated milk (not the sweet condensed kind!) and a shake of nutmeg. Keep stirring as it starts to boil and thicken. Dump in all the spinach and keep stirring. If fresh, the spinach will shrink. If frozen it will thaw. Either way it will cook and get mixed into the cream sauce.
Take it off the heat and let it cool a little. If you want it smooth, pour it into a blender and puree it. Then add salt and seasonings to your taste. I like Lawry's and black pepper but you do you.
If you don't have a can of evaporated milk, regular milk or cream will work. If you only have powdered milk, use less water than usual because spinach is watery. I think plant milks will do the thing, and I guess you're used to the flavor difference. Same for vegan butter and gluten-free flour.
If you're using a bullet blender, let it cool a bit longer first and don't quite tighten it all the way because the cooling liquid will make a vacuum and it will be hard to open.
Blending alters (blandifies) flavor, especially salt, so season last and you'll need less. It's also fine not to blend it at all, you'll just see the bits of spinach in the cream sauce.
Yes you just added a bunch of calories. But the vitamins and minerals are still in there, even some of the C because it doesn't cook long. And you didn't waste that farmer's work.
Needs some blup