James Peterson

Pureed Creamed Spinach

Preparation info
  • Makes

    4

    Side-Dish Servings
    • Difficulty

      Easy

Appears in
Cooking
Cooking

By James Peterson

Published 2007

  • About

Spinach can be creamed without pureeing it, but most of us think of pureed spinach when we think of creamed spinach. You can cream spinach with a béchamel sauce or plain cream. Cream is easier but a bit rich.

Ingredients

  • Boiled or steamed spinach (left)
  • ½ cup heavy cream or Béchamel Sauce
  • Salt

Method

Prepare the spinach as directed, but omit the addition of butter or cream. Press the drained spinach well to eliminate any water.

If using cream, boil it over high heat until it thickens to about ¼ cup, then remove from the heat. In a blender, combine the cream (or béchamel) and the spinach and