In  past posts I’ve given cream spinach recipes in conjunction with other dishes, such as Creamed Spinach with Couscous (05/06/22) and Creamed Spinach with Summer Squash (07/20/21). For this posting, I’ll let spinach shine on it’s own. Crema de Espinaca is what we called this dish back on the block. Even as a kid I loved it, and would scarf it up when ever it was served at the family apartment. It made for a great side dish, but we would have it for dinner combined with rice. It made for a cheapie nutritious meal. In the recipe given below we combine it with farro, that ancient grain cultivated in the Middle east and also very popular in Italy. It’s chewy texture and nutty flavor make it a perfect companion to the spinach.

Note that in this recipe we use no heavy or light cream. This is an old family family favorite  where whole milk thickens the mixture. If you want to substitute cream, go right ahead. Either way it’s a winner.

CREAMER SPINACH
(Crema de Espinaca)

Ingredients:

3 (5oz.) packages of spinach or 1 large bunch
Salt and ground black pepper to taste
2 tablespoons butter
2 tablespoons flour
3/4 cup milk
1/8 teaspoon nutmeg

Instructions:

  1. Pick over spinach and wash thoroughly under cold running water. Add salt,  and place in a skillet or saucepan. Cook until tender. Do not add water. Remove to a cutting board and chop very fine.
  2.  Melt butter in the same saucepan or skillet. Whisk in flour and blend. Slowly add milk and stir constantly until mixture thickens. Add chopped spinach and stir to combine. Add pepper and nutmeg, and serve.
    Yield: 4 servings.