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    You are here: Home / Cuisines / French / Creamed Spinach

    Creamed Spinach

    27 January 2017 - By Michelle Minnaar
    This post may contain affiliate links.

    Jump to Recipe

    This indulgent creamed spinach is rich, packed with flavour and velvety smooth. It can be served with any main meal, simply a meal on its own or as a filling for pies and pastries.

    First Creamed Spinach

    I grew up in SA where just about every single restaurant serves creamed spinach and butternut squash mash, much like in the Canaries where they serve Papas Arrugadas, with the red mojo and green mojo sauces.

    South African cuisine is centred around meat, although creamed spinach is perfect for vegetarians, the cream balances out the blandness of the spinach and makes it the perfect accompaniment to grilled and roasted meats.

    Almost all South Africans love a good, decadent helping of creamed spinach with their meals.

    Unfortunately, growing up I was a fusspot and my father wasn’t that keen on spinach either so we religiously scraped our spinach onto my mother’s plate, who ate it with glee.

    I missed out. I first started eating baby spinach leaves raw in a salad, then I mustered up the courage to cook it.

    With none of the experience of tasting the different versions of creamed spinach, checking online recipes, it was overwhelming to see how much hassle goes into making it.

    For a quick weeknight dinner it’s too much work to faff about with onions and making a roux, so here’s my version. It’s decadent, yes.

    That said, you could use single cream or crème fraiche for lighter versions if you’re not planning on having any leftovers because the aforementioned will separate if reheated.

    Tweak it to your desire. It’s super quick to prepare.

    The History and Origins of Spinach

    Spinach comes from a central and southwestern Asian gene centre where it may have originated from Spinacia Tetranda, which is still gathered as a wild edible green in Anatolia, which forms a big part of Turkey. Spinach was unknown to the ancient Mediterranean world.

    In Anatolia, spinach was known by the 13th century, if not earlier, and served with meat and covered in garlic-yogurt sauce, a dish that was popular with the Seljuk Turks.

    Arab agronomists in the Mediterranean used sophisticated irrigation systems as early as the eighth century AD and successfully cultivated spinach in the arid climates. Usually spinach does not grow well in extreme heat.

    The first references to spinach are from Sasanian Persia (about 226-640 A.D.) and we know that in 647 it was taken from Nepal to China where it was, and still is, known as the "Persian green."

    Thirteenth century works are the first written evidence of spinach in the Mediterranean area, a medical work by al-Razi (known as Rhazes to westerners) and two agricultural treatises, by Ibn Wahshiya and the other by Qustus al-Rumi

    Hugely popular in the Arab Mediterranean, the Arab agronomist Ibn al-'Awwam called it the "captain of leafy greens” and he can be credited for introducing this leafy, succulent green to Spain in the latter part of the twelfth century.

    Spinach was also the subject of a special treatise in the eleventh century by Ibn Hajjaj.

    At the beginning of the 13th century, the Italians were the predominant role players in combining this new vegetable into the Mediterranean diet. They favoured spinach along with several other new vegetables from the Old and New Worlds in their gardens.

    In Venice, cooks started integrating Muslim flavouring in dishes like “saur”, herring enriched with pine nuts and sultanas. Fish, meatballs, rice and spinach were all flavoured in the same way.

    Also, in the thirteenth century in Damascus, “burani” was a popular dish of Persian origin, made with spinach or Swiss chard and yoghurt, garlic, and spices.

    Reaching Provence, in France, it became a very popular vegetable after cabbage. Spinach is mentioned frequently as part of the 15th century “Proven al ortolagia”, the vegetable production of the garden.

    In the 17th century, the famous English philosopher John Locke reports having had a spinach and herb soup during his travels in southwestern France.

    The Arabic influence in Spain is still evident today. A fashionable dish in Cordoba was “sajina”, a watery soup made with wheat flour cooked with spinach or other leafy vegetables, obligatory at family gatherings, holiday feasts, where you would also find stew/soups of lima beans or chickpeas. Sajina is the direct descendant of a popular stew from Islamic Spain.

    Mediterranean Jews, the Sephardim, were also fond of spinach and prepare dishes such as “shpongous”, a savoury baked dish of sheep's cheese and spinach that was customary as a dairy dish served on Shavuot, the holiday fifty days after Passover celebrating the anniversary of the giving of the Law by Moses.

    In 1614, Castelvetro calls for spinach to be used as the stuffing for “tortelli” and from there we have the luscious comfort food of spinach and feta cannelloni.

    Spinach Leaves Raw

    What to serve with spinach?

    Creamed spinach can be served with anything. I like it with seafood, fish, chicken, pork and beef. It is complementary to savoury dishes that run the full spectrum of all meats and seafood to vegetable quiches and bakes, even pies.

    The most common side dish or vegetable side found in classic steak houses across the USA.

    Nothing beats a venison steak with sautéed mushrooms, a baked potato loaded with your choice of fillings and a heap of creamed spinach on the side. The classic “guy” meal!

    Roasted or grilled chicken, Sunday lunch is not a proper lunch in South Africa without the creamed spinach and roasted butternut squash.

    Or try this twist, garlicky, lemon roast chicken, simple wild rice pilaf, glazed carrots with fresh ginger go beautifully with creamed spinach. For more crunch and excitement on your palate, put toasted walnuts or almonds in the rice.

    A huge smoked ham hock would be delectable with your green cream.

    Let us not forget seafood and one of the best main meals with creamed spinach is smoked haddock fishcakes!

    Stove-top creamed spinach is enriched with sour cream and topped with crunchy spiced bread crumbs.

    Let us not forget the all-time favourite, fillings for the pastries and pastas, anything goes, if it looks like a pastry or a pasta, add creamed spinach to it.

    I would even take the classic “broccoli chicken” and amend it a bit. Baked chicken fillets in creamed spinach, with bits of bacon and sautéed mushrooms, slathered in full, rich cheddar cheese, a thin layer of minced garlic and a fine sprinkle of breadcrumbs, with ground salt and pepper. Baked in the oven until brown and crispy on top.

    Creamed spinach is a regular side to grilled whole fish with olive oil and lemon and roasted or boiled potatoes all along the Adriatic.

    In most South African grills and pubs even the more elite restaurants, you have creamed spinach as an optional vegetable or side dish, everyone loves it. It is served with just about every hot meal, chicken pie, steak, seafood everything, even bangers and mash.

    Spinach Alternatives

    What could you use instead of spinach? Of all the super healthy greens, kale is king. The latter is definitely one of the healthiest and most nutritious plant foods in existence, loaded with all sorts of beneficial compounds… some of which have powerful medicinal properties.

    Collard greens are a staple of southern American cooking and are finally starting to be embraced by the rest of the world.

    They can be shaved thinly and eaten raw as a salad, sautéed quickly with garlic for a hearty side, but can also stand up to being stewed for a really long time. They also happen to taste really great with bacon and smoked pork hocks.

    Turnip greens are just like turnips, sweet with a bit of spice, kind of bitter, occasionally smelly, but ultimately delicious. Just like kale, they're full of Vitamin K.

    If you've never eaten raw mustard greens, be prepared for your first taste, they will bite you back. Once cooked they do mellow out, but you can still taste its namesake.

    Mustards come in curly and flat varieties, red and green, just like kale. Their peppery bite gives them much more personality than kale and spinach, mustard greens are usually mixed with other greens for cooking.

    Swiss chard is also known as silverbeet, spinach beet, perpetual spinach, crab beet and mangold. It has naturally-occurring red, yellow, purple and white stalks which are quite dazzling with velvety, tender leaves.

    Swiss chard cooks much faster than most other leafy greens (because of its high water content), and its crunchy stems make great pickles.

    Beet greens are edible and delicious. They taste like beets and kale all smashed into each other. Which means that everything that tastes good with kale and beets, also tastes amazing with beet greens. Like garlic, goats cheese, bacon and everything else you can think of!

    Rabe or Rapini is a hearty, bitter green and more closely related to turnips than it is to broccoli, although their family resemblance seems totally undeniable.

    Italian cuisine has mastered the pairing of rabe with chillies, garlic and sausage, try chorizo, add some thick cream give it a mix and you have a mouth-watering fountain of exotic flavours.

    Gai lan, also known as kai-lan, Chinese broccoli and Chinese kale, tastes like a cross between broccoli rabe and bok choy. It is delicious simply sautéed with garlic, stir-fried with oyster sauce or even simply steamed if you want to keep things super health-nutty, it always works with cream.

    Also, don't forget leek. Creamed leeks are to die for!

    Spinach Creamy

    Spice it up

    Don’t be shy when experimenting with spices in your creamed spinach. Cream by itself can be fairly bland but when mixed with other flavours it takes on the personality of that specific taste.

    • Plain old salt and pepper work wonders with spinach and cream.
    • Always a bit of garlic for that Mediterranean flair.
    • Spice it up with some chilli flakes or thinly sliced fresh chillies, for extra bite add some of the seeds.
    • Our Scandinavian influences require nutmeg.
    • Then perhaps a bit of the orient, with some ginger root.
    • Spinach holds up beautifully to strong curry spices, so colour it amber with cumin, garam masala, cayenne pepper, coriander and turmeric.
    • Dried and fresh herbs both work well with spinach. Use as many fresh herbs as you like with fresh spinach to reach your desired taste, such as marjoram, thyme, sage or oregano. Add chopped fresh herbs to wilted or sautéed spinach near the end of cooking to retain their full flavour.
    • Try finely minced parsley, rosemary or basil. Or, add whole leaves of basil for an interesting complementary flavour.
    • Braise spinach in beef broth and paprika for a smoky, sweet flavour, or try Spanish smoked paprika with a much richer, fuller smoked flavour than normal paprika, just a tip of a teaspoon though it is very strong.
    • For extra vibrant flavour add bacon and mushrooms or some toasted walnuts and almonds.

    Cheeses and creams

    This creamed spinach was created to be mixed, matched and eaten with cheeses and creams. It's hard to go wrong... The only risk is over indulgence!

    • Cheddar
    • Sprinkle some parmesan cheese on the top before baking
    • Sauté onions, wilt the spinach and add in handfuls of crumbled feta cheese
    • Blue cheese
    • Goats cheese
    • Mozzarella
    • A blended mixture of mozzarella and parmesan cheese
    • Sour Cream
    • Greek yoghurt
    • Flavoured cream cheeses or crème fraiche and mascarpone
    • Double thick cream
    • Sour cream
    • Don’t forget milk

    For more great side dish recipes, check out the ones below:

    • roast marrow
    • parmentier potatoes
    • tobacco onions
    • rosemary potatoes
    Print
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    Cookbook Spinach

    Creamed Spinach


    ★★★★★

    5 from 5 reviews

    • Author: Michelle Minnaar
    • Total Time: 15 minutes
    • Yield: 6 side dish servings 1x
    Print Recipe
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    Description

    Creamed spinach is a classic South African recipe that is traditionally served as a side dish as part of a main meal. It is quick and easy to prepare and decadent!


    Ingredients

    Units Scale
    • 30ml (2 tbsp) butter
    • 600g (1 1/2lbs) spinach, washed
    • 125ml (1/2 cup) double cream
    • salt and pepper, to taste

    Instructions

    1. Melt the butter in a large pan.
    2. When it starts sizzling, add the spinach and cook for 2 minutes.
    3. Should any excess liquid develop while the spinach is cooking you can remove some of it with a spoon.
    4. Once the spinach has wilted and turned dark green, add the cream and let the mixture bubble for 1 minute.
    5. Season and serve immediately.
    • Prep Time: 5 minutes
    • Cook Time: 10 minutes
    • Category: Side Dish
    • Method: Pan Fry
    • Cuisine: South African

    Nutrition

    • Serving Size: 1 serving
    • Calories: 140
    • Sugar: 8.1 g
    • Sodium: 132 mg
    • Fat: 8.9 g
    • Saturated Fat: 4.5 g
    • Carbohydrates: 12.3 g
    • Fiber: 2.2 g
    • Protein: 4.2 g
    • Cholesterol: 10 mg

    Keywords: creamed spinach, South African recipes, spinach side dish, how to make creamed spinach

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    Reader Interactions

    Comments

    1. Camilla

      January 28, 2017 at 12:24 am

      LOL my mum used to make creamed spinach on toast with a poached egg on top when I was little and I hated it and would let it go cold, I can still remember being told to eat it but I just couldn't! I would love it now but have never made it,, I imagine my mother's version would have been based on a roux rather than cream! This looks totally yummy Michelle and I would love a portion:-)

      ★★★★★

      Reply
      • michelle

        February 13, 2017 at 2:00 pm

        Lol. Yeah sure take the whole portion of it Camilla. xD

        Reply
    2. Janice

      January 28, 2017 at 4:17 pm

      Oh my goodness, I just love spinach. I first ate it when I was 17 and an au pair in Belgium, funnily enough it was mixed through mashed potatoes so the children would eat it, but I loved it too.. this recipe sounds so delicious and a perfect accompaniment to so many mains. Thank you also for all the information, I'll have to come back again and re read it, a positive treasure trove!

      ★★★★★

      Reply
    3. Choclette

      January 28, 2017 at 7:30 pm

      I've never had creamed spinach but it sounds delicious and definitely decadent 😉

      ★★★★★

      Reply
      • michelle

        February 13, 2017 at 2:09 pm

        It is indeed very delicious. You must try it as soon as possible. Let me know how it turns out.

        Reply
    4. Amy Pest

      February 02, 2017 at 1:07 pm

      thai green seafood curry

      Reply
    5. Sharon

      February 20, 2017 at 9:39 pm

      So impressed with this post, very informative and helpful! I'll definitely give the creamed spinach a try!
      I love Thai stir fry with coconut milk and curry x

      Reply
    6. Mary N

      February 25, 2017 at 12:34 pm

      My favourite Thai seafood dish is Pla Nung Khing a steamed fish with ginger . My favourite spinach dish is a Japanese spinach salad dish with sesame and soya (Spinach Gomaae).

      Reply
    7. Tracy Nixon

      March 02, 2017 at 8:35 pm

      I enjoy spinach and cheese stiffed pasta.

      ★★★★★

      Reply
    8. Vanessa Cox

      March 02, 2017 at 8:50 pm

      Always spinach, ricotta and a zest of lemon!

      Reply
    9. Maddy

      March 02, 2017 at 8:58 pm

      I love spinach raw, or in with a pasta sauce, thrown in with risotto but especially with cream!

      Reply
    10. Katie

      March 02, 2017 at 9:10 pm

      In a smoothie to disguise the taste!!

      Reply
    11. Mariel Pereira

      March 02, 2017 at 9:40 pm

      with potato in Indian dish: Saag Aloo

      Reply
    12. Mark

      March 02, 2017 at 9:42 pm

      spinach with garlic and lemon

      Reply
    13. Rachel Craig

      March 02, 2017 at 9:50 pm

      I have never cooked spinach. I have eaten it on quite a number of occasions, my friend's Mum treating us to meals. I'd like to try the creamed spinach as shown above.

      Reply
    14. Kim Neville

      March 02, 2017 at 10:46 pm

      I like spinach cooked with garlic

      Reply
    15. Penny H

      March 02, 2017 at 11:12 pm

      I have not eaten creamed spinach before but it does sound delicious! I love to cook spinach and potato curry.

      Reply
    16. Caroline H

      March 03, 2017 at 12:19 am

      I eat a lot of spinach! Spanakopita is my favourite but I honestly put it in everything and always keep a bag of frozen in reserve in the freezer so I never run out if there's no fresh in the fridge.

      Reply
    17. Silvia

      March 03, 2017 at 8:02 am

      I love spinach in pies, such as ricotta or feta cheese pie

      Reply
    18. Suzanne

      March 03, 2017 at 8:04 am

      I love spinach and use it in as many dishes as possible including salads .

      Reply
    19. Lorraine Stone

      March 03, 2017 at 9:41 am

      LOVE to eat raw mixed with other leaves in a salad. Or I lightly boil. Signed up for newsletter.

      Reply
    20. clair downham

      March 03, 2017 at 9:45 am

      i put it in curries

      Reply
    21. amy bondoc

      March 03, 2017 at 10:39 am

      i love spinach and chickpea soup, has chorizo and celery in it as well i love it!

      Reply
    22. Becky Duffy

      March 03, 2017 at 1:30 pm

      I normally only ever have spinach in my smoothies, I'm going to take some inspiration and include it in a meal soon

      Reply
    23. Danielle Spencer

      March 03, 2017 at 1:42 pm

      I usually use spinach in smoothies

      Reply
    24. Jo Carroll

      March 03, 2017 at 7:23 pm

      One of my favourite dishes is salmon & spinach with tartare cream.

      Reply
    25. frances hopkins

      March 03, 2017 at 8:15 pm

      I only know the one way, and that's to boil it

      Reply
    26. Sarah Ann

      March 03, 2017 at 10:34 pm

      I love spinach! I wash it, chop it and toss it in a salad - delicious!

      Reply
    27. Iris W

      March 04, 2017 at 8:45 pm

      Sauteed with a bit of garlic and seasalt or a spinach & bacon flan

      ★★★★★

      Reply
    28. Solange

      March 05, 2017 at 7:33 am

      Feta cheese and spinach parcels

      Reply
    29. Kate Knight

      March 05, 2017 at 8:47 am

      wilted with poached eggs

      Reply
    30. Carole E

      March 05, 2017 at 5:30 pm

      In a quiche

      Reply
    31. Rachel Butler

      March 06, 2017 at 2:58 pm

      I'm quite boring with spinach really....even though I love it! I would eat spinach as a side rather than a salad. The creamed spinach sounds delicious though...:I might give that a go! Xo

      Reply
    32. Hassni

      March 08, 2017 at 9:04 am

      As a saag aloo, with basmati rice.

      Reply
    33. Linda Griffiths

      March 08, 2017 at 8:58 pm

      saag aloo

      Reply
    34. Kirsten S

      March 10, 2017 at 9:53 am

      Creamed spinach was one of my favourite childhood foods - with plenty of cream and nutmeg. I love a thai-style spinach soup with coconut milk and chilli.

      Reply
    35. Sam Rhodes

      March 12, 2017 at 2:16 pm

      I like to include it within things, such as pies 🙂 I love spinach and cheese pasta too x

      Reply
    36. Laura-Jane Baker

      March 13, 2017 at 3:14 pm

      I use spinach in as many dishes as possible - it's so good for you!

      Reply
    37. Lisa Wilkinson

      March 14, 2017 at 12:31 pm

      In a Spinach & Ricotta Cannelloni

      Reply
    38. Susan Hoggett

      March 15, 2017 at 9:37 am

      I love it wilted with crab ravioli and chilli

      Reply
    39. Kat Lucas

      March 16, 2017 at 9:43 am

      I love to have it in a Quiche

      Reply
    40. Marina Wilson

      March 17, 2017 at 5:23 pm

      I add a big handful of spinach into pasta at the last minute so it wilts but doesn't lose its tast.

      Reply
    41. Jade Hewlett

      March 18, 2017 at 10:01 am

      I like to have it in a quiche

      Reply
    42. Fiona

      March 18, 2017 at 9:10 pm

      I like it raw in salad the best

      Reply
    43. purpleshoes

      March 20, 2017 at 8:36 pm

      creamed spinach with pancetta

      Reply
    44. Maxine G

      March 21, 2017 at 6:48 pm

      In Saag Paneer, my favourite curry - so tasty, fragrant and with the added bonus of cheese!

      Reply
    45. Katie Skeoch

      March 23, 2017 at 4:08 pm

      In rumbledethumps! With cabbage, potatoes & turnip & covered with cheese

      Reply
    46. Farhana

      March 23, 2017 at 9:05 pm

      My fav is spinach and potato curry (baaji)

      Reply
    47. Jo W

      March 26, 2017 at 9:50 pm

      Wilting it for a couple of minutes

      Reply
    48. STEPHEN HOLMAN

      March 28, 2017 at 7:47 pm

      spinach with chorizo sausage and Mediterranean veg!

      Reply
    49. Karen R

      March 28, 2017 at 7:55 pm

      I like spinach in butter chicken, and both children eat this meal too without complaining about the veg!

      Reply
    50. Karen R

      March 28, 2017 at 7:56 pm

      I'm subscribed 🙂

      Reply
    51. Diana

      March 28, 2017 at 9:58 pm

      Creamy spinach is my favourite 🙂

      Reply
    52. Angela Wilcox

      March 28, 2017 at 10:28 pm

      In either Spinach & Ricotta Cannelloni or a spinach, chickpea and lentil curry.

      Reply
    53. Angela Wilcox

      March 28, 2017 at 10:30 pm

      I'm subscribed too.

      Reply
    54. Deborah Bird

      March 29, 2017 at 8:29 am

      I like mine in a smoothie!

      Reply
    55. Patricia Avery

      March 29, 2017 at 10:26 am

      I'm ashamed to say in all my 69 years I have never cooked or tasted spinach but there's a first time for everything and i have a bag of it in the fridge to go in an Iranian Lamb Stew I am cooking tomorrow 🙂

      Reply
    56. Lani Nash

      March 29, 2017 at 12:43 pm

      I either like raw baby leaves in a salad or leaves in a smoothie

      Reply
    57. Jamie Millard

      March 29, 2017 at 12:53 pm

      spinach and ricotta canneloni

      Reply
    58. Graeme Macmillan

      March 29, 2017 at 3:56 pm

      Microwave with two tbsps of water then melted butter after draining

      Reply
    59. DawnLouise

      March 29, 2017 at 7:13 pm

      We add it to smoothies for our boys but i like it wilted with sesame seeds on

      Reply
    60. Lynsey Buchanan

      March 29, 2017 at 7:54 pm

      I love spinach in a green salas

      Reply
    61. Kat Allinson

      March 29, 2017 at 8:01 pm

      I love creamed spinach

      Reply
    62. claire little

      March 29, 2017 at 11:25 pm

      I've never tried it.

      Reply
    63. Jacqueline Roberts

      March 30, 2017 at 7:35 am

      Saag Paneer from the takeaway but never cook it at home, will try now

      Reply
    64. Lyn Pringle

      March 30, 2017 at 8:17 am

      I love it raw, wilted or added to pasta sauce and curries. It never gets wasted in my house 🙂

      Reply
    65. emma davison

      March 30, 2017 at 8:48 am

      with feta. maybe in a quiche or pie. the two go v well together.

      Reply
    66. Sarah Wilson

      March 30, 2017 at 11:51 am

      I actually love it raw!

      Reply
    67. Lynne Oconnor

      March 30, 2017 at 1:40 pm

      I prefer mine raw,; baby spinach leaves in a salad or a sandwich

      Reply
    68. Isabelle Smith

      March 30, 2017 at 6:30 pm

      raw with dressing

      Reply
    69. angela sandhu

      March 30, 2017 at 7:44 pm

      in a saag

      Reply
    70. ellie spider

      March 30, 2017 at 8:44 pm

      I like to add some sliced baby spinach into my curries

      Reply
    71. Rich Tyler

      March 30, 2017 at 10:02 pm

      Into an amazing chickpea curry!

      Reply
    72. George Wright

      March 30, 2017 at 11:25 pm

      I add cooked pasta to my home made sauce and then stir in fresh spinach. Allow it to wilt slightly & serve!

      Reply

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