Best 7 German Creamed Spinach Recipes

GARLIC CREAMED SPINACH

Steps:

• In a large skillet, heat oil over medium-high heat. Add onion; cook and stir until tender, 5-7 minutes. Add spinach and garlic; cook 2 minutes longer. Stir in remaining ingredients; cook until cream cheese is melted.

GERMAN-STYLE SPINACH

Steps:

• Cook spinach according to package directions. Drain well and set aside. Saute onion and garlic in butter in a large skillet until tender. Stir in the spinach, bacon, nutmeg, salt and pepper; heat through.

CREAMED SPINACH

Steps:

• Combine milk, spinach liquid and garlic in a 1-quart microwave-safe measuring cup or small bowl covered with a saucer, and microwave (or heat slowly in a medium saucepan) until very hot and steamy. Let stand for 5 to 10 minutes to soften garlic.
• Melt butter in a Dutch oven over medium-high heat. Whisk in flour. Add hot milk mixture all at once, then whisk until smooth. Stir in spinach; cook until sauce is thick and bubbly and spinach is tender but still green, about 5 minutes. Stir in cheese, nutmeg, and a generous sprinkling of salt and pepper. Serve hot.

GERMAN CREAMED SPINACH

Steps:

• Wash spinach and steam together with onion for 5 to 10 minutes.
• Finely chop cooked spinach and onion together with the garlic and place in a medium pot.
• Combine flour and oil and and heat in a small sauce pan until golden brown.
• Combine flour mixture with spinach stirring until evenly blended.
• Add milk to spinach stirring to combine with flour mixture.
• Bring to a boil over medium heat, then reduce heat and simmer for 30 minutes or until spinach thickens. Salt to taste.
• Enjoy.

CREAMED SPINACH

Steps:

• Wash the spinach until the water is clear.
• In a large pot, bring the lightly salted water to a boil.
• Add the spinach to the boiling water - you might need to do it in several portions to fit all of it.
• Let boil for 30 to 60 seconds, then immediately take it out and put it into a bowl with ice water. Discard the cooking water.
• Remove the spinach from the ice water once it has cooled and put it into a colander. Press the spinach by hand to remove as much water as possible. Let continue to drain while you continue with the next steps.
• Dice the onion and heat a pot with the butter.
• Fry the onions in the butter and peel the garlic.
• Once the onions are cooked until translucent, add the garlic with a garlic press and fry for 30 seconds, then add the spinach and stir.
• Next, add the broth and the cream (as explained in the video) and stir.
• Let cook for some minutes, then use an immersion blender to blend it all.
• Mix the flour with a bit of cold water and mix into the spinach.
• Add salt, pepper, and nutmeg to taste.
• Serve with potatoes or mashed potatoes and a fried or boiled egg.

GERMAN CREAMED SPINACH

Steps:

• Wash and drain your spinach.
• Combine salt and water and bring to a rolling boil.
• Place drained spinach into the water and bring to a boil.
• Cover and simmer a few minutes only until tender. You don't want to loose too many vitamins.
• Drain well and chop.
• In a small saucepan, an iron skillet works best, melt the butter.
• Add flour and make a roux. You only want your roux to be a beautiful golden color but not too light.
• Add minced garlic. Sauté only a moment - Don't brown garlic or it will make your dish bitter.
• Slowly add part of the milk to make sauce.
• Put spinach back in the original pan pour your sauce over it.
• Remember the spinach will give off a little extra water-- don't add too much milk until you know how much more you'll need.
• Stir over medium heat until it is bubbling.
• If it is too thick, add enough cream or milk as needed.
• When thick enough, take off heat and stir in sour cream.
• Serve.

CREAMED SPINACH

Steps:

• Heat 25g butter in a saucepan, then add 1 finely chopped small onion and cook for 5 mins until softened.
• Stir in 2 tbsp plain flour and cook for 2 mins, then slowly start to whisk in 200ml full-fat milk. When it has all been incorporated, gently cook for 5 mins until the sauce has thickened.
• Meanwhile, place two 200g bags spinach in a large colander. Pour over a kettle full of boiling water until the leaves have wilted (you may have to do this twice).
• Place the spinach in a clean dishcloth, squeeze out any excess liquid, then roughly chop.
• Stir into the sauce with 100ml single cream, gently heat, then finely grate over some fresh nutmeg and season well.