German Creamed Spinach

Tender spinach in a creamy béchamel scented with garlic and nutmeg.

TIME BREAKDOWN
Prep: 10 min
Cook: 15 min
Total: 25 minutes
Vegetarian
✅
Nuts
❌
Serves
4 people
Difficulty
Very Easy

Ingredients

  • 800g fresh spinach, washed, or 600g frozen leaf spinach, defrosted
  • 30g butter
  • 1 small onion, finely chopped
  • 1 clove garlic, crushed
  • 20g plain flour
  • 200ml whole milk, warmed
  • 50ml double cream
  • 1/4 tsp freshly grated nutmeg
  • Salt and black pepper to taste

Method

  1. If using fresh spinach, wilt it in a large pan for 2 to 3 minutes, then drain, squeeze dry and chop. If using frozen, squeeze out the water.

  2. Melt the butter in a pan and cook the onion for 5 minutes. Add the garlic and flour and stir for 1 minute.

  3. Gradually whisk in the milk and simmer for 3 minutes until thickened. Add the cream.

  4. Stir in the spinach and nutmeg, heat through for 3 minutes and season to taste.