In a colander, rinse the spinach leaves thoroughly in water. Drain all the water very well.
Chop the leaves finely. You will need 4 cups chopped spinach.
Heat butter in a skillet until bubbling.
Add finely chopped garlic and onions.
Sauté until onions are translucent on a medium-low to medium heat.
Add finely chopped spinach and mix well.
Sauté until spinach wilts. Cooking spinach takes about 4 to 5 minutes on a low to medium-low heat.
Add whole wheat flour. You can add all-purpose flour instead.
Sauté for 3 to 4 minutes on a low heat.
Add whole milk, light cream or heavy cream
Gently combine everything thoroughly.
Simmer on a low heat until the sauce thickens for about 12 to 15 minutes. Stir occasionally.
When sauce has thickened, add the cream cheese.
Season with salt and pepper as required and a pinch of grated or ground nutmeg.
Mix and switch off heat.
Serve creamed spinach hot or warm.
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.
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.
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.
Creamed spinach is actually a side dish, so feel free to serve it alongside any of your favorite meals.
Leftovers store well for 1 to 2 days in the refrigerator.
If it becomes too thick, simply heat it up and, if required, add a tablespoon or two of milk to help loosen it.
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.
Can substitute frozen spinach for fresh. Just be sure to thaw and drain it thoroughly first, then proceed with the recipe as written.
Can substitute all-purpose flour or gluten-free flour instead.
Can substitute 1 cup half and half instead of using milk and cream.
Will keep in the refrigerator for up to 1 to 2 days, or in the freezer for up to two months.