German Creamed Spinach
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: Varies
Description:
This German Creamed Spinach recipe may sound daunting at first, but once you’ve mastered it, you’ll find yourself making it from memory. Its simplicity belies its deliciousness, pairing perfectly with dishes like pork chops. Even picky eaters, including my own kids and numerous nieces and nephews, who usually turn their noses up at spinach, can’t resist this flavorful dish. While many recipes call for onions, the combination of garlic and sour cream in this version elevates the flavors to new heights. In our household, there are never any leftovers, testament to its irresistible taste and appeal.
Ingredients:
| Quantity | Ingredient |
|---|---|
| 1 | Fresh spinach |
| 1 | Boiling water |
| 1-2 | Salt |
| 2 | Butter |
| 2 | Flour |
| 1/2 – 1 | Milk |
| 1 | Sour cream |
| 1-2 | Garlic clove |
Nutritional Information (Per Serving):
- Calories: 186
- Fat Content: 16.1g
- Saturated Fat Content: 9.9g
- Cholesterol Content: 49.8mg
- Sodium Content: 725.1mg
- Carbohydrate Content: 8.4g
- Fiber Content: 2.6g
- Sugar Content: 0.5g
- Protein Content: 4.5g
Instructions:
-
Wash and Drain Spinach:
Start by thoroughly washing and draining your fresh spinach to remove any dirt or debris. -
Prepare Boiling Water:
In a pot, combine salt and water, then bring it to a rolling boil. -
Blanch Spinach:
Place the drained spinach into the boiling water and let it cook for a few minutes until it’s just tender. Be careful not to overcook, as you don’t want to lose too many vitamins. -
Drain and Chop Spinach:
Once the spinach is cooked, drain it well and chop it into smaller pieces. -
Make Roux:
In a small saucepan (preferably an iron skillet for best results), melt the butter. Add flour gradually to make a roux, ensuring it achieves a beautiful golden color without becoming too light. -
Add Garlic:
Add minced garlic to the roux and sauté briefly, taking care not to brown the garlic, as it can impart a bitter taste to the dish. -
Prepare Sauce:
Slowly pour in part of the milk to the roux mixture to create a creamy sauce. -
Combine Spinach and Sauce:
Return the cooked spinach to its original pan and pour the prepared sauce over it. Be mindful that the spinach may release some additional water, so add more milk only as needed. -
Simmer:
Stir the mixture over medium heat until it starts to bubble. If the sauce is too thick, adjust the consistency by adding more cream or milk as desired. -
Finish with Sour Cream:
Once the sauce has reached the desired thickness, remove the pan from the heat and stir in the sour cream until well combined. -
Serve:
Transfer the German Creamed Spinach to a serving dish and enjoy it as a delicious side dish to complement your main course. -
Optional Garnish:
For a decorative touch, you can garnish the creamed spinach with a sprinkle of freshly ground black pepper or a drizzle of olive oil before serving.
Tips:
- Experiment with different variations by adding herbs like nutmeg or thyme for added flavor.
- Adjust the consistency of the sauce according to your preference by adding more or less milk.
- Serve the creamed spinach alongside grilled meats, roasted vegetables, or as a topping for baked potatoes for a satisfying meal.
