This Creamed Spinach version is a wonderfully nutritious side dish for, well, just about anything. I love it with steak and fish. It can be made as light as you want (I use mostly skim milk) or rich and decadent with heavy cream. You can vary the flavour profile by adding garlic, onion, nutmeg and/or Parmesan cheese. The nutmeg, perhaps an acquired taste, really gives it a unique taste and aroma. It’s fine to leave it out, though, and lean toward a garlic-y or cheesy creamed spinach instead.
At its core is a simple bechamel or white sauce, spinach and seasonings. That’s it. The whole dish takes about 15 minutes and can be made ahead and warmed up if you like. I use frozen chopped spinach when I don’t have baby spinach on hand. Or, feel free to use a combination of both.
Oh, by the way, this recipe can be used as a filling for those easy knishes posted on Two Kooks In The Kitchen (essentially creamed spinach wrapped in puff pastry). Just substitute the creamed spinach for the potatoes and make the bechamel white sauce a bit thicker (less milk). Scrumptious!