Spinach in Creamy Milk Sauce

Introduction

You have two ways to make this: whole spinach simmered with cream or butter, or chopped spinach thickened with flour and milk. Both versions cook quickly, use a short ingredient list, and work well as a simple side for potatoes, fish, or meat.

Recipe Details

• Prep Time: 10 minutes
• Cook Time: 10 minutes
• Total Time: 20 minutes
• Servings: 4

Ingredients

Variation I – Whole spinach

• 500 g fresh spinach (or whole frozen spinach leaves)
• 2 dl water
• ½ dl cream or 1 tbsp butter
• ½ tsp salt
• Black pepper

Variation II – Chopped spinach

• 400 g of chopped spinach, fresh or frozen
• 1 ½ tbsp flour
• 1 dl milk
• ½ tsp salt
• Black pepper

Instructions

Variation I – Whole spinach

1. Boil the fresh spinach leaves and the salt in the water for about 5 minutes. If you use frozen spinach, follow the instructions on the box.
2. Drain away the water, and let the spinach dry for a minute or so.
3. Put the spinach back into the pan and add the cream. Simmer for a few more minutes.
4. Add salt and pepper to taste.

Variation II – Chopped spinach

1. Boil the fresh spinach leaves as in variation I, or gently thaw the frozen chopped spinach in a little bit of water in a pan.
2. Mix the flour with the chopped spinach in the pan, and add the milk.
3. Bring the spinach to the boil, and simmer gently for 3-5 minutes.
4. Add salt and pepper to taste.

Variations

• Use cream in Variation I instead of butter if you want a fuller, looser sauce that coats the spinach more evenly.
• Use butter in Variation I instead of cream for a lighter finish with a cleaner spinach flavor.
• Choose fresh spinach when you want a softer, more delicate texture; choose frozen spinach when you want a faster prep and a more consistent result.
• Make Variation II with chopped fresh spinach instead of frozen if you want more texture and less of a pureed feel in the finished dish.
• Increase the black pepper slightly at the end if you want the milk-based version to taste sharper and less mild.

Tips for Success

• Drain the spinach well in Variation I before adding the cream, or the sauce will taste watered down.
• If you use fresh spinach, cook it just until wilted and tender; overcooking dulls both the color and flavor.
• Simmer Variation II gently after it comes to the boil; a hard boil can make the milk sauce catch on the bottom of the pan.
• Add the black pepper at the end and taste after seasoning, since the salt level can shift depending on whether you use fresh or frozen spinach.

Storage and Reheating

Store leftovers in an airtight container in the fridge for up to 3 days. Freezing is not the best option, since the spinach softens further and the dairy can separate when reheated.

Reheat gently on the stovetop over low heat, stirring often, until warmed through. You can also use the microwave in short bursts, stirring between each one so the sauce heats evenly.

FAQ

Can you use frozen spinach for both versions?

Yes. Variation I uses whole frozen spinach leaves, and Variation II works with frozen chopped spinach.

Why does Variation II use flour?

The flour thickens the milk so you get a light sauce instead of watery chopped spinach.

Can you make Variation I with butter instead of cream?

Yes. Butter gives you a lighter, less saucy result, while cream makes the dish richer and smoother.

How do you know when the spinach is done?

The spinach should be fully wilted and tender, and the sauce in either version should lightly coat the leaves rather than pool thinly in the pan.