Creamed spinach makes a nutritious sauce that goes well with fish and meat dishes. In Swedish cuisine it has traditionally been used with boiled potatoes and fish or with chipolata, the Swedish "prince-sausage".
- 500 g fresh spinach (or whole frozen spinach leaves)
- 2 dl of water
- 1/2 tsp of salt
- 1/2 dl of cream
- black pepper
Creamed spinach can be done in two different ways. Either with whole spinach or with chopped spinach.
With whole spinach, first boil the fresh spinach leaves and the salt in the water for about 5 minutes. If you use frozen spinach, follow the instructions on the box. Note that spinach is high in nitrites which means you may not have to use as much salt as you might think. After boiling for 5 minutes remove the water and let the spinach "dry" for a minute or so. Put the spinach back into the pan and add the cream. Boil for a few more minutes and add salt and pepper to taste. Instead of cream the spinach can be quickly fried in about 1 tbs of butter.
With chopped spinach, first boil the fresh spinach leaves as above or gently thaw the frozen (chopped) spinach in a little bit of water in a pan. Mix the flour with the chopped spinach in the pan and add the milk. Bring the spinach to the boil and boil gently for 3-5 minutes. Add salt and pepper to taste.
It is not uncommon to add a dash of garlic and/or nutmeg to the creamed spinach. The proportions of milk/cream to spinach can be varied to produce anything from a rich green color to something similar to a white sauce with spinach in it, all according to taste.