Linda's Holiday Spinach In Creamy Garlic Sauce

6
Servings
25m
Prep Time
10m
Cook Time
35m
Ready In


"This is absolutely delicious! I created this recipe for the first time at Thanksgiving a few years ago, and got rave reviews. I now serve it during the holidays. Try it, your family will love it!"

Original recipe yields 6 servings
OK

Nutritional

  • Serving Size: 1 (440.4 g)
  • Calories 341.5
  • Total Fat - 22.4 g
  • Saturated Fat - 13.4 g
  • Cholesterol - 60.9 mg
  • Sodium - 507.8 mg
  • Total Carbohydrate - 25.5 g
  • Dietary Fiber - 5.3 g
  • Sugars - 10 g
  • Protein - 13.7 g
  • Calcium - 442.4 mg
  • Iron - 6.4 mg
  • Vitamin C - 63.7 mg
  • Thiamin - 0.3 mg

Step 1

Slice or dice the butter into small pieces, and melt it over low heat in a NON-aluminum saucepan. (It's important to avoid aluminum, because it tends to turn light-colored sauces an unappetizing gray hue).

Step 2

When the butter has begun to foam and bubble, vigorously mix in the flour with a wooden spoon, or wire whisk.

Step 3

If you want your final sauce to be white, make absolutely sure not to let the roux turn brown. If it does begin to get tinged with beige, turn down the burner, or remove the pot from the heat altogether, to let the roux cool down for a few seconds. Let cook and bubble 2-3 minutes, until the roux is smooth, and has the consistency of cake frosting. This removes the floury taste.

Step 4

When making a roux-based sauce, always be sure that the roux and the liquid (milk or stock) are different temperatures before you combine them. If the roux is hot, the liquid should be cold; if the roux is cold, the liquid should be hot. Combining the 2 ingredients at different temperatures allows them to heat up at a moderate rate, not too fast, and not too slow, ensuring a velvety-smooth, lump-free sauce. If you're not yet a sauce expert, try the hot liquid/cold roux approach first. That way, you can gradually add roux until the sauce is the exact thickness you like.

Step 5

Gradually stir in milk, and garlic powder. Bring to boil, and then reduce heat. Let simmer 3-5 minutes, or until thickened. Keep warm.

Step 6

Cook 3 pounds of fresh spinach in boiling water, for about 5 minutess. (You don't want it to be mushy, just al dente). Strain, and put in serving dish.

Step 7

Pour sauce over spinach.

Step 8

Sprinkle with salt and pepper, and serve.

Tips & Variations


No special items needed.

Related

Grambers

We loved this spinach! It went together so easily, and only took a few minutes to prepare. Very tasty!

review by:
(30 Nov 2020)

LouLouIzSpoiled

I made half the recipe and it was a great change in our usual vegetable sides, and such a welcome one! Perfect to have with our ham dinner!

review by:
(28 Dec 2018)

Kitchen Magic

Spinach is one of my favorite vegetables and this is by far the best creamed spinach I have had to date. I will make it all year long, because it's too good to save for just the holidays! Went great with my Easter dinner.

review by:
(28 Mar 2016)

MeInMyPantry

Bar none the best spinach we ever had!

review by:
(22 Nov 2014)

BeatleBugBrenda

We never had spinach for the holidays, but we will from now on. It was delicious and the sauce was so yummy with the spinach. A definite plus to our holiday table, but we will have it more often than that!

review by:
(1 Dec 2013)

QueenBea

Lovely spinach recipe we really enjoyed.

review by:
(28 Feb 2013)