'creamed spinach' on Serious Eats

The Occasional Vegetarian's Spinach Saag with Spiced Potato Balls

This recipe elevates an already great saag by adding alu kofta, little deep-fried balls of mashed potatoes tinged yellow with turmeric and spiced with chiles, ginger, and garlic. Crisp on the outside and creamy within, these potato balls have the same just-can't-stop-eating-'em goodness as another deep-fried potato-y treat: Tater Tots. Indian-inspired Tater Tots over Indian-accented creamed spinach? Yes, please. More

Cook the Book: Creamed Spinach

At first glance the recipe includes all of the traditional ingredients—spinach, garlic, butter, and cream—but upon further inspection, you'll notice a few extra touches. Like ginger, in the form of a bright ginger-garlic paste, as well as starchy diced potatoes that thicken the spinach without having to worry about a roux. It's these kinds of smart little touches that make Hamilton and Hirsheimer the queens of taking satisfying, timeless dishes to the next level. More

Cook the Book: Classic Creamed Spinach

This recipe for Classic Creamed Spinach from Nigel Slater's Tender: A Cook and His Vegetable Patch showed me exactly what my spinach was missing: a roux. Slater begins his creamed spinach by infusing milk with black peppercorns, bay leaf, and an onion. The milk is simmered and added to a mix of butter and flour, then whisked into a very thick, creamy roux. Spinach, cream, and nutmeg are incorporated at the very last minute, resulting in the kind of creamed spinach that you'd order at a steakhouse that's been around for longer than you have. More

I Love Creamed Spinach

I love creamed spinach. Have I mentioned that? I do. I think I first developed a love for it during my vegetarian days back in L.A., when my carnivorous friends would drag me out to steak restaurants and I had no choice but to order all the sides on the menu lest I starve. And creamed spinach was always my first choice, followed by sautéed mushrooms, roasted asparagus, garlic mashed potatoes, and carrot purée. Gosh, I was weird. More

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