Cookbook:Creamed Spinach

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". Creamed spinach can be done in two different ways: either with whole spinach or with chopped spinach.

Variation I – Whole spinach

 * 500 g fresh spinach (or whole frozen spinach leaves)
 * 2 dl water
 * ½ dl cream or 1 tbsp butter
 * ½ tsp salt
 * Black pepper

Variation II – Chopped spinach

 * 400 g of chopped spinach, fresh or frozen
 * 1 ½ tbsp flour
 * 1 dl milk
 * ½ tsp salt
 * Black pepper

Variation I – Whole spinach

 * 1) 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.
 * 2) Drain away the water, and let the spinach dry for a minute or so.
 * 3) Put the spinach back into the pan and add the cream. Simmer for a few more minutes.
 * 4) Add salt and pepper to taste.

Variation II – Chopped spinach

 * 1) Boil the fresh spinach leaves as in variation I, or gently thaw the frozen chopped spinach in a little bit of water in a pan.
 * 2) Mix the flour with the chopped spinach in the pan, and add the milk.
 * 3) Bring the spinach to the boil, and simmer gently for 3–5 minutes.
 * 4) Add salt and pepper to taste.

Notes, tips, and variations

 * 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.
 * Note that spinach is high in nitrites, which means you may not have to use as much salt as you might think.