Creamed Spinach Recipe

How to Choose Between Fresh vs. Frozen Spinach for the Best Result

The choice between fresh and frozen spinach can make a significant difference in the final result of your creamed spinach. Each type has its own characteristics and advantages that will affect both the texture and final flavor of the dish.

Final recommendation:

For creamed spinach, frozen spinach is the best choice. It's more practical, has a more consistent texture, and is ideal for creamy dishes. Additionally, it comes pre-cut and is easier to drain, which helps achieve the perfect texture.

Tips for Properly Draining Frozen Spinach Before Cooking

The key to achieving well-drained spinach lies in the proper method and tools.

Recommended Methods

• Allow spinach to thaw completely in its original package and cut a small corner to drain the initial liquid.
• Use a potato ricer, which works like a giant juicer and is very effective for extracting water.
• Place the spinach in a large colander and press with a wooden spoon against the edges to extract the liquid.

Effective Techniques

• Work in small batches to ensure better draining.
• Press firmly and repeat the process until no more liquid comes out.
• Don't leave spinach to drain on its own, as this won't remove all the necessary water.

What to Avoid

• Don't use kitchen towels directly, as they can stain green and leave residue on the spinach.
• Avoid leaving spinach undrained, as one cup of spinach can contain up to half a cup of liquid.
• Don't try to drain large quantities at once, as it will be less effective.

Additional Tips

• If using a colander, make sure to clean it immediately after to prevent residue from drying.
• The extracted liquid can be saved for use in broths or soups.
• For recipes that require very dry spinach, consider doing two rounds of draining.

The Secrets to Making Creamy but Not Heavy Creamed Spinach

The key to achieving creamed spinach with the perfect texture lies in some fundamental details.

Liquid Control

• If using frozen spinach, drain it thoroughly before cooking to remove excess liquid.
• Let the spinach release its natural water before adding cream to avoid a watery sauce.
• Cook over medium-low heat to allow the sauce to reduce naturally and thicken without additives.

Key Ingredients

• Choose cooking cream instead of heavy cream for a lighter texture.
• You can use a mixture of milk and cream cheese to lighten the preparation without losing creaminess.
• If thickening is needed, use a small amount of flour (maximum 25g) or cornstarch to adjust consistency.

Preparation Method

• First, sweat the onion and garlic until translucent to create an aromatic flavor base.
• Stir constantly while adding dairy products to prevent the sauce from breaking and maintain texture.
• If you want to gratinate, do it briefly just until the surface browns to maintain the inner creaminess.

Techniques for Creaminess

• Use a balanced proportion of cooking cream (300ml for every 300g of spinach) to maintain ideal consistency without excess.
• Incorporate the cream gradually while stirring constantly to achieve a homogeneous texture and avoid lumps.
• Add a pinch of nutmeg to enhance creaminess without adding weight and provide a subtle flavor.

Ingredients Needed

To prepare delicious creamed spinach that serves 4-6 people, you'll need basic but quality ingredients that guarantee a creamy and flavorful result.

1. Frozen spinach: 600g - Main base of the dish that provides texture and essential nutrients.
2. Cooking cream (35% fat): 600ml - Provides the characteristic creaminess of the dish.
3. Unsalted butter: 45g - Adds flavor and helps create a smooth base.
4. White onion: 1 small - Creates an aromatic base and natural sweetness.
5. Garlic: 2 cloves - Provides deep flavor and characteristic aroma.
6. Grated parmesan cheese: 80g - Adds umami flavor and helps thicken.
7. Nutmeg: 1/8 teaspoon - Enhances dairy flavors.
8. Salt: 3/4 teaspoon - Enhances all flavors in the dish.
9. Ground black pepper: 1/4 teaspoon - Adds a subtle spicy touch.
10. Flour: 20g - Helps thicken the sauce if needed.
11. Olive oil: 1.5 tablespoons - For sautéing the initial aromatics.

How to Prepare Creamed Spinach Step by Step

This recipe will guide you through the process of creating perfectly creamy and flavorful creamed spinach, following all the previously mentioned tips and techniques.

Step 1: Spinach Preparation

• Thaw 600g of spinach in its original package and cut a corner to drain the initial liquid, this will facilitate the draining process.
• Place the spinach in a large colander and press firmly with a wooden spoon against the edges until no more liquid comes out.
• Repeat the draining process in small batches to ensure you remove as much water as possible.

Step 2: Aromatics Preparation

• Finely chop 1 small onion and 2 garlic cloves, these ingredients will create the aromatic base of the dish.
• Heat 1.5 tablespoons of olive oil in a large pan over medium-low heat to start the sofrito.
• Cook the onion and garlic until translucent and aromatic, approximately 5 minutes.

Step 3: Adding the Spinach

• Add the drained spinach to the sofrito and stir gently to allow it to absorb the flavors.
• Cook for an additional 2-3 minutes to eliminate any remaining excess moisture.
• Season with 3/4 teaspoon of salt and 1/4 teaspoon of ground black pepper.

Step 4: Preparing the Cream Sauce

• Melt 45g of unsalted butter in the same pan with the spinach.
• Add 20g of flour and cook for 1-2 minutes, stirring constantly to create a light roux.
• Gradually incorporate 600ml of cooking cream, stirring constantly to prevent lumps.

Step 5: Finishing the Dish

• Add 80g of grated parmesan cheese gradually, stirring until completely integrated.
• Add 1/8 teaspoon of grated nutmeg to enhance the dairy flavors.
• Cook over medium-low heat for 5-7 minutes, stirring occasionally until desired consistency is reached.

Your creamed spinach is ready to serve. Remember you can adjust the consistency by adding more cream if it's too thick, or cooking a bit longer if it's too liquid.

Techniques to Prevent the Cream from Breaking During Preparation

To achieve a perfectly integrated cream and prevent it from breaking during the preparation of creamed spinach, it's essential to follow these specific techniques:

Temperature Control

• Leave all dairy products (cream, milk, cheese) at room temperature for at least two hours before starting preparation.
• Avoid sudden temperature changes that can cause the cream to break.
• Maintain a constant medium-low heat throughout the preparation to stabilize temperatures.

Incorporation Method

• Add the cream gradually while constantly stirring with a whisk.
• Remove the pot from heat before incorporating dairy products to avoid thermal shock.
• Return the mixture to very low heat after incorporating the cream.

Stabilization Techniques

• Add a small amount of cornstarch dissolved in cold liquid before incorporating the cream to help stabilize it.
• Maintain constant and vigorous stirring during the incorporation of dairy products.
• If reheating is needed, always do it over low heat while stirring constantly.

Additional Tips

• Prevent the butter from boiling or burning during preparation.
• Use dairy products with sufficient fat content for better stability.
• Ensure the spinach base is well-drained before incorporating the cream.

Perfect Pairings: What to Serve with Creamed Spinach

Creamed spinach is a versatile side dish that pairs perfectly with various main courses and beverages.

Main Dishes

• Grilled or pan-seared cuts of meat, especially red meats like filet mignon or ribeye, which enhance the creamy flavor of the dish.
• Grilled chicken seasoned with fresh herbs, making an excellent option for healthy and light dinners.
• Traditional onion steak, creating a classic and tasty combination that complements the creaminess.

Accompaniments

• Country bread or homemade toasted bread with a touch of garlic, perfect for accompanying and enjoying the creamy sauce.
• Freshly made Spanish omelet, creating a complete and balanced vegetarian menu with complementary flavors.
• As an individual starter gratinated with extra parmesan cheese before the main course.

Wine Pairing

• Young Tempranillo from Ribera del Duero served at ideal temperature, which perfectly complements the creamy flavors.
• Smooth, full-bodied wines with sweet tannins, specifically chosen not to overshadow the delicate flavor of the dish.

Perfect Pairings: What to Serve with Creamed Spinach

Creamed spinach is a versatile side dish that pairs perfectly with various main courses and beverages.

Main Dishes

• Grilled or pan-seared cuts of meat, especially red meats like filet mignon or ribeye, which enhance the creamy flavor of the dish.
• Grilled chicken seasoned with fresh herbs, making an excellent option for healthy and light dinners.
• Traditional onion steak, creating a classic and tasty combination that complements the creaminess.

Accompaniments

• Country bread or homemade toasted bread with a touch of garlic, perfect for accompanying and enjoying the creamy sauce.
• Freshly made Spanish omelet, creating a complete and balanced vegetarian menu with complementary flavors.
• As an individual starter gratinated with extra parmesan cheese before the main course.

Wine Pairing

• Young Tempranillo from Ribera del Duero served at ideal temperature, which perfectly complements the creamy flavors.
• Smooth, full-bodied wines with sweet tannins, specifically chosen not to overshadow the delicate flavor of the dish.

Tips for Reheating Without Losing Creaminess

To maintain the creamy texture and original flavor of creamed spinach when reheating, follow these practical tips:

Correct Techniques

• Remove the portion from the refrigerator 15-20 minutes before reheating to reach room temperature.
• Heat in short intervals if using microwave, stirring every 30 seconds.
• Use a covered container to maintain moisture during reheating.

Reheating Method

• Always use very low heat and warm slowly to prevent the cream from breaking.
• Add one or two tablespoons of milk or fresh cream before reheating to restore creaminess.
• Stir constantly with a silicone spatula while heating to maintain a uniform texture.

What to Avoid

• Never reheat at high temperature as the cream will break.
• Avoid reheating the same portion more than once.
• Don't use the microwave at maximum power as it will heat unevenly.

Additional Tips

• If the mixture is too thick, add a little hot broth while reheating.
• Keep the container covered during the process to prevent drying out.
• Once hot, serve immediately to maintain optimal texture.

Frequently Asked Questions

Q: Why did my creamed spinach turn out watery?

A: If your creamed spinach is watery, you probably didn't drain the spinach well enough before cooking. It's essential to squeeze out as much liquid as possible using a clean kitchen towel or colander, and cook over medium-low heat to allow excess water to evaporate.

Q: Why did the cream break during preparation?

A: Cream breaks when there are sudden temperature changes or when cooked over too high heat. To prevent this, maintain a constant medium-low heat, incorporate the cream gradually, and stir constantly during preparation.

Q: Can I use fresh spinach instead of frozen?

A: Yes, you can use fresh spinach, but you'll need double the amount since it reduces considerably when cooked. Additionally, you'll need to wash it thoroughly and cut it before cooking.

Q: How long can creamed spinach be stored?

A: Creamed spinach can be stored in the refrigerator for 3-4 days in an airtight container. If frozen, it can last up to 3 months while maintaining a constant temperature of -18°C.