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.
- 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?)
- Chop the spinach finely.
- Melt the butter over medium heat and saute the onion and garlic a few minutes until beginning to brown.
- 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.
- Add the milk and whisk quickly to make a thick sauce.
- Add the spinach and cover.
- 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.)
- Taste for salt and pepper.
- Top with a grating of nutmeg and some bacon bits.
- Serve HOT.