Creamed Spinach

Preparation info

  • Difficulty


  • Portions:


    Portion Size: 3⅓ oz 100 g )

Appears in


U.S. Metric Ingredients
5 lb AP 2.25 kg AP Spinach, fresh
pt 600 mL Cream sauce, hot
to taste to taste Nutmeg
to taste to taste Salt
to taste to taste White pepper



  1. Trim spinach and wash carefully in several changes of water. Drain. (See Note.)
  2. Place 2 in. (5 cm) water in a heavy pot, cover, and bring to a boil. Add the spinach. Stir several times so it cooks evenly.
  3. As soon as the spinach is thoroughly wilted, drain in a colander, pressing with the back of a kitchen spoon to squeeze out excess liquid.
  4. Chop the spinach coarsely.
  5. Combine with the cream sauce in a hotel pan. Season to taste with nutmeg, salt, and pepper. (The spinach must not taste strongly of nutmeg.)

Per serving: Calories, 120; Protein, 6 g; Fat, 7 g (50% cal.); Cholesterol, 20 mg; Carbohydrates, 10 g; Fiber, 3 g; Sodium, 150 mg.


Creamed Vegetables

The following vegetables, cut into small pieces if necessary, may be cooked by boiling or steaming and combined with cream sauce, as in the basic recipe. For 12 portions, use 2½–3 lb (about 1.25 kg) EP vegetables and 1¼–1¾ pt (600–850 mL) cream sauce.

Asparagus Cabbage Okra
Beans, green or yellow Carrots Onions, small white
Beans, lima Cauliflower Peas
Broccoli Celery  
Brussels sprouts Kohlrabi