Creamed Spinach

Creamed Spinach

Credit: Marika’s Kitchen


  • 2 bags Frozen Spinach Leaves (Trader’s Joes brand my favorite) OR 32 Oz Fresh Baby Spinach
  • 6 to 8 cups water (for boiling spinach)
  • 6 cloves Garlic minced
  • 1/3 cup olive oil (maybe more, as needed)
  • 1/2 cups Flour
  • 3 cups reserve spinach water
  • 1 cup whole milk
  • 1 1/2-2 tsp. salt


  1. Bring water to a boil. Add frozen/fresh spinach and boil for approximately 10 minutes.
  2. Strain spinach and reserve liquid.
  3. Combine 3 cups spinach water and 1 cup whole milk and set aside. (save remainder reserved liquid till creamed spinach is done in case you need to add a little more at the end to reach preferred thickness and texture)
  4. Heat 1/3 cup olive oil in saucepan and sauté garlic for a minute or less, being careful not to burn garlic.
  5. Add flour and whisk while toasting flour till it turns a light golden tan. Add a little oil if flour absorbs too much oil to allow a slight sizzle.
  6. Remove rue from heat and add liquids, 3 cups reserved spinach water and 1 cup milk, whisking briskly to incorporate and dissolve rue into a smooth creamy sauce.
  7. Be careful when adding liquid to rue. If rue is too hot, a splattering may occur. Also be careful for an extremely hot steam to shoot up toward your hand.
  8. Add spinach into sauce and stir with wooden spoon to incorporate spinach into cream sauce.
  9. Salt to taste and enjoy!

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