Apples & Thyme: Creamed Spinach


My earliest food memory is from when I was about a year or two old, perched in my high chair, watching Mr. Rogers on two TVs at the same time, happily munching away on spinach. My Oma’s creamed spinach in particular. I practically grew up on this stuff, and it was my favorite food ever for many years. I’ve had tons of creamed spinach since then, some laden with so much fat I could feel my arteries clogging as I ate it, but none tasted quite as good as this old-fashioned granny recipe. In the grand scheme of things, it’s a lot healthier than it should be. The mouth feel is right, and you don’t miss the cheese or sour cream at all. But it’s definitely a recipe I’m proud to share with the Apples & Thyme blogging event, which celebrates time in the kitchen with our mothers and grandmothers.

Creamed Spinach

Creamed Spinach

10 oz. package of frozen chopped spinach
1 tbsp. butter
1-2 tbsp. flour
Maggi, to taste
Garlic Powder, to taste

Cook spinach according to package instructions, and then drain, reserving cooking water for later use. Meanwhile, melt the butter in a saucepan, and then add flour to make paste and allow to cook over medium heat, stirring occasionally, until roux is browned. Add cooking water and whisk, taking off heat when liquid is uniformed and thickened into a cream sauce. Season with Maggi and garlic powder to taste, and serve.

2 thoughts on “Apples & Thyme: Creamed Spinach

Leave a Reply

Your email address will not be published. Required fields are marked *