There are certain things I think we all have that we’ll never grow tired off. Certain foods, certain songs, certain books. Things you can eat, listen to or read over and over again and they’re just as good as they were the first time. We form memories around them and they’re the first answer to “what’s your favorite…” questions.
Well, for me, in terms of food, that’s creamed spinach. It’s so simple it’s almost not good enough as an answer, but it has always been my favorite. It’s definitely in my top 5 of favorite dishes. My favorites depend a lot on my mood, but when I need a pick me up, comfort food, something simple and easy, I always go for this.
And this isn’t just any recipe, it’s the creamiest creamed spinach you will ever have and it’s the kind my mom always made.
As a little girl, I loved this. My mom always served creamed spinach with mashed potatoes and grilled chicken breast. I didn’t care too much for the latter, I ate the chicken first and saved the best for last.
And with all the rain we’ve had in the last weeks, it’s all I’ve been craving lately. Because there’s just something so comforting in eating a meal that is so familiar and that can be eaten with a spoon. That’s just comfort food 101.
Creamiest creamed spinach
The queen of all sides!
- 2 1/2 tablespoons sunflower oil
- 2 tablespoons all-purpose flour
- 450g (15.9 ounces) frozen spinach, thawed and drained
- 1 egg
- 2/4 teaspoon garlic powder
- 1 teaspoon sea salt
- 140g (4.9 ounces) sour cream
- 1/4 teaspoon freshly ground black pepper (optional)
- In a skillet, heat the oil over medium heat. Once hot, add the flour and whisk fast (to prevent flour form burning). This will form a floury paste. Quickly add the spinach and whisk until incorporated. Then add the egg and continue whisking for at least few minutes until the spinach is hot and egg completely cooked.
- Add the garlic powder, salt and sour cream. Mix for a few minutes, until the sour cream is incorporated and the spinach is hot to the touch.
- Taste to see if it needs more salt and serve. If it’s too thick for your liking, add a splash of milk and cook for about a minute.
While this is an easy recipe, you can burn the spinach quite easily. Always cook over medium heat and whisk all the time.
I love fresh produce and mostly cook with fresh vegetables, but sometimes I do go for frozen. When it comes to creamed spinach I always use frozen, and it’s the only frozen vegetable I always have in my freezer. Ideally more than one bag.
About garlic powder: In this particular recipe, I prefer powder over fresh garlic. I don’t want to bite into a tiny piece of garlic when I eat creamed spinach and the only way I can prevent that is by using garlic powder. If you’re not as picky as me, feel free to use fresh garlic.
To make more servings, double the ingredients. To make 2 servings, keep the whole egg but add less cream, spinach and salt.
Although creamed spinach is a side, I love to serve it with its own side which is a hard boiled egg.
Creamed spinach can be made hours ahead and then warmed in the microwave (or on the stove) right before serving.