Creamed Spinach

Although spinach might not be your favorite vegetable, spinach with béchamel sauce and sour cream will surely delight you. It can be served as a side dish, and it also works wonderfully as a filling for pancakes, dumplings, or pies.

Details

  • Preparation Time: 10 minutes
  • Cooking Time: 15 minutes
  • Difficulty: 1
  • Spiciness: 0
  • Number of Servings: 4

Ingredients

  • 500 g Spinach, raw

  • 25 g Butter, unsalted

  • 1 piece Onion, raw

  • 2 spoons Wheat flour, white, multi-purpose

  • 200 ml Milk, whole milk

  • 0.5 teaspoons Salt, table

  • 2 pinch Spices, pepper, white

  • 2 pinch Spices, nutmeg, ground

  • 100 g Sour cream

Steps

  1. Clean and wash the spinach leaves. Bring water to a boil in a large pot. Add the leaves to the boiling water and cook them just until they wilt and soften (about 2 to 3 minutes). Then drain the spinach leaves and let them cool.

  2. Peel and finely chop the onion. Melt the butter in a larger pot. Add the chopped onion and sauté it while stirring until it softens (about 5 minutes). After the onion, sprinkle in the flour and cook the mixture in the pot while stirring for another 1 to 2 minutes. Then slowly start adding the milk. Pour the milk into the pot gradually while constantly stirring to prevent lumps. Once all the milk is added, reduce the heat and cook the sauce until it thickens.

  3. Squeeze the cooled spinach well and chop it coarsely. Add it to the pot with the sauce. Season to taste with pepper, nutmeg, and salt, and mix well. Finally, stir in the sour cream.

Nutrition Information (Per 100g)

  • Calories: 81.42 kcal
  • Fat: 4.57 g
    • Saturated Fat: 2.74 g
  • Carbohydrates: 6.4 g
    • Sugars: 0.65 g
  • Protein: 2.61 g
  • Fiber: 1.57 g

Advice

Instead of fresh spinach, you can use frozen spinach. Thaw it before use. If desired, you can also mix in minced garlic.