Creamed spinach unexpectedly stole the show. I still remember the first time I had creamed spinach at a fancy restaurant.
It was Rockpool Bar & Grill in Melbourne.
We went for the steak (which was great). But all I kept thinking about afterwards was how much I ADORED the creamed spinach.
It was so nourishing and vibrantly green.
Yet decadent at the same time.
Years later that memory is still with me.
Recently I had the random inspiration to recreate that spinach. So I did what any good food scientist does – I had a creamed spinach experiment.
I tried double cream, whipping cream, Irish butter, tahini.
All were good (and the tahini unexpectedly good). But the standout champion was sour cream – the perfect balance of richness, greenness and freshness.
It’s amazing in a big bowl on its own. But I like to add some protein to make it more of a meal.
And while you can mess around with cooking spinach from scratch – I prefer finely chopped frozen spinach for the ease AND texture.
- 1 pack frozen spinach (250g / 8oz)
- 1 heaped tablespoon sour cream
PLUS ingredient
- cooked protein to serve (optional)
Instructions
- Place a saucepan on a high heat. Add the frozen spinach. Cover and cook for a minute or so.
- Remove cover and cook, stirring until the spinach is defrosted and there is no visible liquid in the bottom of the pan.
- Stir in the sour cream. Season with a little salt. Taste and season with more cream or salt if needed.
- Serve with your cooked protein (if using).
Variations & Substitutions
plan-B (pantry) – sour cream lasts for months past its best before date so it is practically a pantry recipe – but you could use butter or tahini if there’s no sour cream in the house.
garlicky – if you’re a big garlic lover you can saute a little garlic in oil before adding the spinach but for me I prefer the pure vegetable greenness of the spinach and sour cream without any garlicky earthiness.
short on time – defrosting the spinach ahead will make it quicker to cook.
different protein – lovely with fish, chicken, steak, lamb chops, chickpeas are especially good, cooked lentils or eggs any way (poached, boiled or fried).
dairy-free – tahini works surprisingly well. I’m also keen to try it with almond butter or cashew butter. A squeeze of lemon will give you a closer match to the sour cream experience.
more substantial (carb lovers) – toss in cooked pasta, rice or other grains. Or serve on toast.
more substantial (low carb) – serve with more protein.
different vegetables – amazing with any cooked greens. I’m also keen to try it with frozen broccoli rice.
more fancy / for entertaining – buy some French creme fraiche or add some chives or other fresh herbs can be nice. Or a sprinkle of dried chilli flakes. Or add some crunch with some roast almonds or walnuts or pine nuts.
Waste Avoidance Strategy
frozen spinach – keep it frozen and will last for months
sour cream – keeps for weeks in the fridge.
Problem Solving Guide
bland – more salt! Or more sour cream.
sloppy – it’s important to cook the spinach enough to remove the excess moisture – for now just eat with a spoon and think of it as a soup – next time cook for longer or drain the spinach before adding the cream.
Prepare Ahead
Yes! Just cook as per the recipe. Leftovers will keep in the fridge for 1-2 weeks or can be frozen.
