Creamed Spinach Recipe: Old Lady Recipes # 1

Creamed Spinach

Truthfully, I can not state that I’ve ever had creamed spinach made by an actual Old Lady.

But it’s one of the recipes that I lump into that category of my brain along with creamed onions, liver and onions, and gelatin salads. All of which are delicious. (Except maybe liver and onions; although I remember loving my grandma’s liver’n'onions as a child, I haven’t had them in 20-odd years and can’t be sure I’d still feel the same devotion. So it’s a “maybe”.)

Indeed, the fact that a recipe is something that might appeal to an Old Lady generally means it’s super-yummy in my book. Creamed spinach is no exception. Unnecessary and gluttonous as it may be, covering spinach with creamy sauce is a delight when done right. (See what I did there? I made a rhyme!)

Try this creamed spinach recipe with your holiday meals as a nice change from the standard Old Lady Recipe: green bean casserole.

Creamed Spinach
 
Prep time
Cook time
Total time
 
Spinach and bacon in a homemade cream sauce
Author:
Serves: 8
Ingredients
  • 2 pounds spinach, for instructions on washing spinach see this post
  • 3 tablespoons butter
  • 2 tablespoons minced onion
  • 1 clove garlic, minced (many Old Ladies would leave this out, though.)
  • 3 tablespoons flour
  • ¾ cup milk
  • Salt and Pepper to taste (I like cayenne pepper, too!)
  • Grated nutmeg
  • Optional, for topping: 3-6 strips cooked, crumbled bacon (How much does your inner Old Lady like bacon?)
Instructions
  1. Chop the spinach finely.
  2. Melt the butter over medium heat and saute the onion and garlic a few minutes until beginning to brown.
  3. Add the flour and combine to make a thick paste ("roux"). Reduce heat and cook 2-3 minutes over medium-low until the flour begins to smell toasty.
  4. Add the milk and whisk quickly to make a thick sauce.
  5. Add the spinach and cover.
  6. Steam 2 minutes, then stir. Continue to cook, stirring frequently, until the spinach is done to your liking. (I like to stop when it's still bright green, but you can keep going until it's real cooked.)
  7. Taste for salt and pepper.
  8. Top with a grating of nutmeg and some bacon bits.
  9. Serve HOT.
Notes
*You can make this a couple days ahead of time, waiting to add the nutmeg and bacon until you serve. Reheat over low heat or in the microwave.


Comments

  1. Rachael Macry says:

    Oh nom. Nom. Nom. Garlic, yes, bacon, yes! I was getting a little weary of my standard olive oil/garlic/sea salt spinach treatment. Thanks!

  2. How about some old man recipes – MEAT N POTATOS

  3. By the way congratulations for the next You Tube Chef. You are the best I’ve found there! Keep up the good work, and I hope you get a TV show out of all of this!

  4. Inge Schön-Valdez says:

    My mom used to make a creamed spinach – I guess you could call it that… we had it with salt potatoes and eggs over easy. It was sooooooooooo good! But I haven’t had it in about 30 years :(… But thank you for bringing back the memory :)

    • Oh, man, Inge, that sounds FAB. I really am wishing I’d made that breakfast instead of waffles this morning! I guess there is always tomorrow…
      Did you mom make that for breakfast or supper? Seems good at either time.

      • Inge Schön-Valdez says:

        It was Hilah! She made it usually for a late lunch/early dinner. I have to try to remember to ask her how to make the spinach next time I call her…

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