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Creamed spinach


  • Put the spinach in a colander over a large pot and pour over boiling water. Once wilted, drain well, squeeze dry and roughly chop. 
  • Then melt the butter in a wok (or large pan) and gently sauté the onion until tender. 
  • Add the drained spinach and toss well. 
  • Then add the flour, mix well and briefly cook, before adding the cream, seasonings and nutmeg. Toss well and cook until thick. DON’T OVER COOK! 
  • nb.  Half cream with half vegetable (or chicken) stock could be used, if you prefer.


  • 3-4 good handfuls spinach, well washed
  • a dollop of butter
  • ¼ medium onion, finely chopped
  • 1 scant tspn plain flour
  • a good slurp of cream
  • sea salt & freshly ground pepper
  • a pinch of ground nutmeg

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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