Thursday, April 14, 2011

Creamed Spinach a la Pioneer Woman

When I was younger, a trip to Chicago was never complete without lunch at Berghoffs.  Berghoff's creamed spinach was the best creamed spinach on the planet.  I did not even care what they put on the plate next to the creamed spinach. Since they have closed their doors, creamed spinach seemed to be lost forever. 
But my mother, who is a big fan of Pioneer Woman, told me that I should try her creamed spinach recipe. I did it against my better judgment. I liked the idea of using fresh garlic and fresh spinach, but I just knew I was not going to like it.

The result is that I ate the whole thing all by myself. I hid it in the back of the fridge so no one would find it and help them-self to MY creamed spinach. I was willing to eat crow as long as it was served with a side of creamed spinach. I use this recipe in quite a few of my own recipes now like stacked eggplant parmigiana.

So, let's make Pioneer Woman's creamed spinach today. It's so easy. It's so good. It's so versatile and spinach is good for you. I don't know what to say about all the butter in this recipe, but the spinach probably cancels it out.  Probably.  Anyway, the board of ingredients is simple.  The only change I am making is adding a bit more garlic.  I am using four large cloves of garlic finely chopped.

In a large low pan over medium low heat, add the stick of butter.

In a medium sized saute pan over also over medium low heat, add the three tablespoons of butter.  I feel like I am make a Paula Deen recipe. 

Wait for your butter to melt before you add anything else.

Then you can start adding big handfuls of spinach to start wilting down. 

In the large saute pan you are going to make the creamy part of the recipe.

Add your flour. 

Mix the butter and flour together with a whisk and let it cook until it starts bubbling and takes on a slightly golden color. 

Now you are ready to add the onion, garlic, and nutmeg.  I am using freshly ground nutmeg. 

Stir it up and let it get happy in the pan.  The golden color is just about perfect.

In goes all the milk. 

Whisk it together until it is all combined.  Cook it, stirring, until the sauce becomes thick and beautiful.

By now, your spinach should be all wilted down and looking so lovely and green.

Your sauce should be thick and oh so lovely.

Now it's time for them to meet. 

Look at this!  It is so good. 

For Pioneer Woman's printer friendly version of this recipe click here.

I am linking up to Celebrity Cook-Along at Happier Than a Pig In Mud.


  1. Your pics are beautiful and Creamed Spinach is soooo good! Love how you're hiding spinach so no one else eats it! Thanks so much for playing along Heather:@)

  2. Believe it or not, I've never tasted creamed spinach. Maybe I should give it a try.

  3. This is the way I have been making creamed spinach for a very long time and I must say that it is delicious! No one refuses to eat their spinach with the addition of the butter and especially the nutmeg, which I originally thought to be odd--but it is the perfect touch! Your photos are so clear and wonderful. Linda

  4. I love creamed spinach and hers is the best recipes I've had. Looks yummy.

  5. Your pics are beautiful! I have never tried creamed spinach but you've inspired me to give it a try.

  6. Thank you all for your kind words. This was my first recipe link and I was a bit nervous. Now I can't wait to do this again next month! :-)

  7. Looks amazing...delicious side dish :D