German Creamed Spinach Recipe

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German Creamed Spinach is absolutely wonderful!  It is a family favorite at our house for all holidays and special occasions.  Even children like this spinach dish.

Cream Spinach is the perfect side dish to go with Classic Prime Rib or a Perfectly Cooked Steak.  In Germany, creamed spinach is know as Rahmspinat.

This is one of those recipe where I normally buy a large amount (and I mean large amount) of spinach, and then decide how much Creamed Sauce we will need to make.  Be flexible!  Once you make German Creamed Spinach the first time, you will understand why I just do it and do not usually follow a recipe.

 

German Cream Spinach

 

I was taught how to make this German recipe by my children’s German grandmother, Gertrude Zemp.  I have made this photo tutorial of this recipe especially for my two daughters, Nancy and Brenda.

More of Linda’s favorite Spinach Recipes.

 

 

German Creamed Spinach Recipe:

Below are two versions of this recipe.  One for a small family group of 4 to 6 people and one for a large family group of 10 to 12 people.

German Creamed Spinach Recipe

Prep Time: 20 minutes

Cook Time: 30 minutes

Total Time: 50 minutes

Yield: 6 to 12 servings

Ingredients:

Small Family Group of 4 to 6 people:

2 to 3 large bunches fresh spinach leaves
Coarse salt and freshly ground black pepper to taste
Hard-cooked eggs, for garnish*
Cream Sauce (see recipe below)
* Check out How To Boil Eggs.

 

Large Family Group of 10 to 12 people:

2 (40-ounce) bags or 5 pounds fresh spinach leaves
Coarse salt and freshly ground black pepper to taste
6 Hard-cooked eggs, for garnish*
Cream Sauce (see recipe below)
* Check out How To Boil Eggs.

 

Instructions:

Wash spinach leaves thoroughly.

I fill my sink with cold water and place the spinach leaves in to soak a few minutes.  Punch the spinach leaves down to wet all the leaves.  

German Creamed Spinach

As you can see, it takes a lot of spinach to feed my family their favorite dish!


Grab handfuls of the wet spinach (not drained) dripping with the water into a large cooking pot. This will provide enough water so that you do not need to add more.  Cook spinach just until tender.


As soon as spinach is thoroughly wilted and cooked, remove from heat, and let drain in a colander or strainer, pressing with the back of a kitchen spoon to squeeze out excess liquid.  (This step is very important.)

NOTE:  From a large pot full to what seems like very little spinach! There will be enough, so do not worry!

https://whatscookingamerica.net/GermanCreamedSpinach.htm

Transfer drained spinach to a cutting board and chop spinach very fine.

German cream spinach


NOTE: 
 Up to this point, the spinach can be prepared in advanced and stored in the refrigerator, covered, 1 to 2 days.

 

When ready to serve, prepare Cream Sauce.  If spinach bunches are extra large, you probably will need to double the Cream Sauce recipe (I usually need to).

 

Cream Sauce Recipe:

Small family group of 4 to 6 people

4 tablespoon butter
4 tablespoon finely-chopped onion
4 tablespoons all-purpose flour
Coarse salt and freshly-ground black pepper to taste
3 to 4 cups milk

* Depending on how thick you want the sauce will determine how much milk to use.

 

Large family group of 10 to 12 people:

1 1/4 cups butter
1 to 2 large onion, finely-chopped
1 1/4 cups all-purpose flour
Coarse salt and freshly-ground black pepper to taste
10 to 12 cups milk*

* Depending on how thick you want the sauce will determine how much milk to use.

 

Making Cream Sauce Ahead of Time:  If you are pressed for time (like I am during the holiday season), you can make this cream sauce up to two days before you plan to use it and store it, tightly covered, in the refrigerator.  Before storing, press a layer of plastic wrap directly on the top surface of the cream sauce to prevent a skin from forming.  If a skin does form, whisk vigorously when you reheat the cream sauce and the sauce should be as smooth as it was when you made it.  Thin out if necessary with additional.  When ready to use, reheat the cream sauce in a heavy saucepan over low heat, stirring, until not quite simmering.

German Creamed SpinachIn a large frying pan or large pot over medium-low heat, melt butter.  Add onions and cook until they are translucent and soft (about 10 to 15 minutes).  Sauteing the onions in the butter is the secret to this delicious sauce.  DO NOT SKIP THIS STEP.

Add flour to the butter/onion mixture and blend thoroughly. When perfectly blended, smooth, and free from lumps (but not in the least browned), add salt and pepper.  Gradually stir in the milk; reduce heat to low and cook, stirring constantly, until sauce boils (may use some spinach juice in place of milk).  Remove from heat.

In a medium bowl, mix together the prepared Cream Sauce and the chopped spinach.

Season with salt and pepper and garnish with hard-cooked egg slices.  Serve warm.

 

 

German Creamed Spinach

 

 

 

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