CEimB Creamed Spinach

by Joanne on March 31, 2011

I really had my doubts about this weeks recipe. I love raw spinach so most of the time, it’s uncooked in this house.  If I do choose to heat it, a simple 1-2 in the sauté pan works just fine.  I don’t like a glob of soggy spinach. The recipe for Ellie Krieger’s Creamed Spinach on the Food Network site looked exactly like a glob of green, soggy spinach. However, I didn’t want to disappoint Liz of Not So Skinny Kitchen who made the pick this week so I gave it a try. 


What a success!  What a delightful dish!  Both Ted and I thought the creamed spinach side dish was great. We coupled it with fresh tuna steaks which turned out a little dry. The creamed spinach offered a moist and tasty pairing with the fish and the entire meal was a hit.

Hopefully my photos look a little more appealing than the dull glob of mossy green on the Network site.


No matter how hard I tried, it just didn’t seem very photogenic.


Ellie’s original recipe found HERE.  The way I made it (very minor adjustments) listed below.

  • 2 (10-ounce) packages frozen spinach, thawed
  • 2 teaspoons olive oil
  • 2 small shallots, finely chopped (about 1/2 cup)
  • 4 teaspoons all-purpose flour
  • ¾ cups 1 percent milk
  • 1/2 cup low-sodium vegetable broth
  • 2 tablespoons fat free evaporated milk
  • ¼ tsp ground nutmeg
  • Salt and freshly ground black pepper

Squeeze all of the water from the spinach. In a large pan, heat the oil over a medium heat. Add the shallots and cook, stirring, until softened, about 2 minutes. Add the flour and cook, stirring, for 30 seconds. Add the milk and broth and cook, scraping up any bits from the bottom of the pan. Bring to a simmer and cook for 2 minutes. Add the spinach and simmer until tender, about 5 minutes. Stir in the evaporated milk and nutmeg and season to taste with salt and pepper.


Great pick Liz! You turned us on to a new way of enjoying spinach.

What are your feelings about spinach? Are you a “Green Monster Smoothie” fan?  Are you more of a “Popeye” right from the can spinach fan?  Is fresh best for you?  Tell me how you eat your spinach.

Print Friendly, PDF & Email


  • At 2011.03.31 07:18, Liz said:

    I love spinach…as long as it doesn’t come from a can! You made this look fabulous…what a lovely recipe 🙂

    • At 2011.03.31 08:59, Chaya said:

      We were really happy with the creamed spinach. You will see Popeye on my post. This is a memory dish for me.

      I am trying to figure out what I did differently since you can’t see the cream in my photos like everyone else has.

      • At 2011.03.31 10:37, Peggy said:

        Joanne you make all your dishes look heavenly. I found this hard to photograph too. Just a green blob on the plate! I didn’t love it, but I am a raw spinach type of girl. Chandler really liked it though.

        • At 2011.03.31 12:36, Heather said:

          I love fresh spinach in salads and on sandwiches. I just put some in turkey burgers for the boys the other day and it was a HIT!

          • At 2011.03.31 16:14, Peggy said:

            hey girl – where is your chocolate pudding cake??

            • At 2011.04.02 08:20, kayte said:

              I chickened out and made the Chinese Chicken Salad I had to miss a couple weeks ago. We like our spinach as you first described it so I just did not even attempt this, guys said they weren’t in favor so I just skipped it. Now after reading your post and seeing yours I wonder if I should re-evaluate the whole deal. Maybe.

              • At 2011.04.02 08:40, Chicken Curry | Cool Cooking Recipes said:

                […] CEimB Creamed Spinach […]

                • At 2011.04.02 15:04, Liz said:

                  Oh, I am so glad you guys gave this a try and enjoyed it!! Yours looks really good, and after seeing that most of those who did make it ended up liking it, I might be inspired to try it again using frozen spinach and a bit less liquid, like you did. Great pictures!

                  Previous post:

                  Next post: