My Comfort Meal: Creamed Spinach

When I was single and just barely making the rent, I’d often find creative ways to make a satisfying meal out of frozen vegetables. One of my favorite comfort meals is still a big, slightly spicy bowl of creamed spinach. Here’s how I make it.

Creamed Spinach

Recipe: Really Easy Creamed Spinach


  • 1 10-ounce package of frozen spinach (I prefer whole-leaf, but chopped works too)
  • chopped garlic or onions (optional, and perfectly satisfying without)
  • 2 tbs butter
  • 2 tbs flour
  • 1 c milk
  • Salt
  • Tabasco


  1. Defrost the frozen spinach in a pot over medium heat. If you bought the type that’s frozen in a block, it’s especially necessary to heat it for a while, flipping once or twice. But if you have the kind in a bag, it should be really quick.
  2. Meanwhile, in another pot, melt the butter over medium heat. (If you’re adding chopped onions and/or garlic, you can add them to the melted butter).
  3. Sprinkle the flour over the butter and whisk until combined. It’ll be lumpy.
  4. Still whisking, gradually add the milk. As it heats, it’ll combine to form a smooth, thick paste (a.k.a. a roux).
  5. Add spinach to the the milk mixture and stir to combine. If it wasn’t totally defrosted yet, just keep stirring and heating for a minute or two.
  6. Add Tabasco and salt to taste. A grate of nutmeg is also nice.
  7. Eat it by yourself, out of a bowl, without apologies.

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