Creamed Fresh Spinach

Recipe by HeatherFeather
READY IN: 45mins




  • Rinse off spinach well and shake to dry, but there should be some water still on the leaves (this residual water will help steam the spinach).
  • Remove any tough stems from the spinach, then place spinach leaves into a large saucepan, cover, and cook over medium heat just until wilted- approximately 4 minutes, checking once halfway through to flip the leaves over to ensure even cooking.
  • Have ready a mesh strainer, so that as soon as the spinach leaves have wilted, you can strain them over the sink, while running cold water over them to prevent overcooking.
  • Make sure the spinach is cooled down very well from the water, then set aside to drain.
  • Mix together onion, spices,salt,chicken broth,and cream in a small pan.
  • Bring to a boil (uncovered) over medium heat and let reduce to about 3/4 cup, this will take some time- approximately 15-20 minutes, stirring occasionally and adjusting heat as needed to keep from burning.
  • Meanwhile, squeeze the spinach dry using your hands- get out all the excess liquid you can.
  • Chop spinach coarsely and then add to the reduced cream mixture.
  • Taste and season to taste.
  • If making this in advance, cover and chill then reheat in a saucepan until bubbling, stirring, for about 4 minutes or until warmed through.