Step 1

In a colander, rinse the spinach leaves thoroughly in water. Drain all the water very well.

Step 2

Chop the leaves finely. You will need 4 cups chopped spinach.

Step 3

Heat butter in a skillet until bubbling.

Step 4

Add finely chopped garlic and onions.

Step 5

Sauté until onions are translucent on a medium-low to medium heat.

Step 6

Add finely chopped spinach and mix well.

Step 7

Sauté until spinach wilts. Cooking spinach takes about 4 to 5 minutes on a low to medium-low heat.

Step 8

Add whole wheat flour. You can add all-purpose flour instead.

Step 9

Sauté for 3 to 4 minutes on a low heat.

Step 10

Add whole milk, light cream or heavy cream

Step 11

Gently combine everything thoroughly.

Step 12

Simmer on a low heat until the sauce thickens for about 12 to 15 minutes. Stir occasionally.

Step 13

When sauce has thickened, add the cream cheese.

Step 14

Season with salt and pepper as required and a pinch of grated or ground nutmeg.

Step 15

Mix and switch off heat.

Step 16

Serve creamed spinach hot or warm.

Step 17

We like this creamed spinach recipe over a big bowl of comforting mashed potatoes. I also love to serve this creamed spinach as a sauce for pasta. Similarly, it makes a delicious sauce over freshly cooked rice.

Step 18

If you add a touch of cheese to it, the sauce becomes even thicker and makes a wonderful dip to serve with crusty bread or crackers.

Step 19

You can also spoon some into mushroom caps or artichokes, top with a bit of cheese and bake it to make a wonderful appetizer. I also find that it is wonderful (also with some cheese) to make up the filling of a savory pancake or crepe.

Step 20

Creamed spinach is actually a side dish, so feel free to serve it alongside any of your favorite meals.

Step 21

Leftovers store well for 1 to 2 days in the refrigerator.

Step 22

If it becomes too thick, simply heat it up and, if required, add a tablespoon or two of milk to help loosen it.

Step 23

Though I usually do not prefer frozen food, but due to lack of time or unavailability of ingredients you can make it ahead of time. Seal in an airtight container or freezer bag, removing as much air as possible. Creamed spinach will last for up to 2 months in the freezer.