The Creamed spinach recipe (Receta de espinacas a la crema)

Thinking of side dishes, the creamed spinach are always a favorite. Today we'll show you a recipe for tender creamed spinach, with a hint of nutmeg, simply irresistible! They are perfect with roasts and can be served to accompany many dishes whether for everyday or for special occasions alike.

For a somewhat lighter recipe for these, it will still be quite palatable using skim milk and half-half cream to make a lower calorie version of this dish. It is at the moment when you add the cream that we sprinkle some aged manchego cheese over and a little chopped parsley to decorate. This dish is delicious as is, but some choose to also include ham or sliced sausages, then serve it with rice, beans for a complete meal.

Recipe for Creamed Spinach


* 4 tablespoons butter,
* 1 finely chopped onion,
* 1 garlic clove, finely chopped,
* 1 cup cream,
* 1 lb. fresh spinach leaves,
* 1 teaspoon cornstarch,
* 1/2 teaspoon nutmeg,
* Sliced mushrooms,
* 2 teaspoons chicken bouillon powder,
* Grated aged manchego cheese; or parmesan
* pinch of freshly ground pepper.


1) Thoroughly wash the spinach, to remove the sand and dirt that sticks to its leaves. Chop the onion and garlic finely. Heat up the butter in a skillet then fry the mushrooms first, than after a few minutes add the onion and garlic.

2) Keep frying the vegetables until the mushrooms are browned to taste. Sprinkle salt, chicken bouillon powder and a pinch of pepper; now add the spinach and cook until tender but still slightly crunchy.

3) Separately dissolve the cornstarch in a glass with cream. Add the cream, the grated cheese, the nutmeg and the cornstarch to the skillet and bring to a boil; at the first sign of boiling, turn off the heat; you are ready to serve your creamed spinach…

mexican recipes

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