Tuesday, November 18, 2008

Creamed Spinach

I should call this "Milked Spinach", seeing as we usually don't have cream in the house and hence, this was made with milk. It was 2% milk too, not even homogenized milk. ;)

I read somewhere about reducing the cream/milk first to get an even creamier texture. So, I tried that with my milk, hoping it will thicken to a somewhat cream-like consistency.

I don't know if it really thickened that much. I placed some aromatics in the milk as it was reducing: a lone chile pepper, some garlic cloves, salt, pepper. We had one cob of corn leftover, so I placed the corn kernels in there too.

While the milk was heating/reducing, I prepped the spinach.

I wilted the spinach and SQUEEZED the liquid out.

Result: spinach pulp.

Meanwhile, the milk mixture got a little buzz.

I put the two together and let it cook on low until we were ready for it. Some slight seasoning adjustment, and it was done.

Still a tad runny, but what can one expect from 2% milk? =)

Southern-inspired Meal

Savoy Slaw
Cornmeal-crusted Okra
Creamed Spinach
Buttermilk Oven-fried Chicken
Banana Bread and Peach Bread Pudding


  1. Ôooooh! Yummy! The spinach and corn combo sounds fantastic! :)

  2. I am a fan of creamed spinach, this looks good. Though I might have to try it with cream and not 2%. Love the combo of corn in it.

  3. our favorite sidedish with a good steak

  4. This is my favorite way to eat spinach, with creamy stuff. SQUEEZE! lol

  5. This is really interesting. It's a steakhouse classic, and is in fact my steakhouse-loving friend's favorite side dish at a steakhouse. I've always kind of wondered how it's made....

    The 2% probably made it a little healthier.

  6. I absolutely love creamed spinach! Nice healthy take on it :)

  7. creamed spinach makes me weak in the knees

  8. Yup - looks great - there's nothing like a really good creamed spinach!


  9. I love spinach in any form for my heart and mouth always crave the creamed spinach. :)

  10. Looks good. Love the addition of corn! Maybe a little roux would make it less runny?

  11. Kim:
    Haha, of course, re cream. We just don't have in the house.

    I had to put that in because of the force of my SQUEEEEEEZING action. ;D

    Sweet Bird:

    Darius T. Williams:
    Yehey! The Southern food seal of approval.

    Marc @ NoRecipes:
    Oh, yes! Or a cornstarch slurry... Though of course, the butter would add richness, seeing as we skimped on the fat with the 2% milk. =)

  12. I love creamed spinach. The rest of my family, not so much, but goodness it's so good for you.

  13. shavedicesundays:
    That's good though -- more for you! ;D

  14. love spinach...I made spinach too, with a different style of yours 3 days ago

  15. Indonesia-Eats:
    I saw! I do love those punchy Southeast Asian flavors. (Of course!)


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