Total Time
Prep 5 mins
Cook 10 mins

This is my favorite side dish to make for formal dinners and holidays. It's the culmination of playing with several different recipes over the years.

Ingredients Nutrition


  1. Thaw spinach and squeeze water out.
  2. Over medium-high heat, melt butter and sautee onion until translucent.
  3. Add flour and stir for a minute or two until just slightly browned.
  4. Add cream, a little at a time, continually stirring. When thickened, turn heat down to low.
  5. In a coffee cup, add boiling water to chicken bouillon to dissolve it. Then add that to the white sauce along with the salt, pepper and nutmeg.
  6. Add spinach, cover and heat a few more minutes until spinach is hot.


Most Helpful

Creamily delicious: great blend of flavours and very quick to make, so I'll be making this again. And next time, I think I'll add some pinenuts. HAD to add garlic as I was making this for a Potluck Tag 'When in Transylvania Party', so I added 4 cloves of finely minced garlic to the onion which I also finely minced. LOVE spinach, so I added some chopped fresh baby spinach leaves - always have baby spinach in the fridge and these needed to be used - to the frozen spinach. I used a low-fat cream which I find never impacts negatively on either flavour or creaminess, and I added about 1/4 teaspoon of cumin. Thanks, puppitypup, for sharing a super recipe which we really enjoyed.

bluemoon downunder August 29, 2008

Made two large portions out of half the recipe and had to use leaf spinach as I didn't have the chopped. Used a bit more cream than called for in the recipe as it was really thick and I like mine a little more creamy. I'll be treating myself to this more often. Beverage Tag

Julie B's Hive January 15, 2008

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