Creamed spinach

Ingredients

• 1/2onion, chopped
• 300 g (10 cups)spinach
• 8 g (1 tablespoon)plain flour
• 30 ml (2 tablespoons)Worcestershire sauce
• 240 ml (1 cup)chicken stock
• 120 g (1/2 cup)Greek yoghurt
• to tastesalt
• 7 g (1 tablespoon)ground walnut

Instructions

1. 1

   Mix the flour

   Whisk the flour into the cold chicken stock and set the mixture aside.

2. 2

   Cook the onion

   In a frying pan, sauté the onion with chicken stock, salt and Worcestershire sauce.

3. 3

   Add spinach

   Add the chicken-stock mixture and spinach to the pan with the onion.

4. 4

   Simmer the greens

   Cook until the spinach has wilted and the chicken stock has reduced.

5. 5

   Finish with yoghurt

   Turn off the heat, then stir in the yoghurt and a little ground walnut.

6. 6

   Adjust the seasoning

   Taste and season as needed.

What is creamed spinach?

Creamed spinach is a side dish of cooked spinach in a rich or creamy-tasting sauce. This version is presented as Mexican cuisine and uses chicken stock, Worcestershire sauce and Greek yoghurt rather than cream.

The flour thickens the stock, while the yoghurt and ground walnut are stirred in at the end. That final addition gives the dish a creamy finish without cooking the yoghurt over direct heat.

Nutrition and macros by portion

The nutrition label shows one serving as written: 67 calories, 6g protein, 9g carbs, 3g fat.

The spinach contributes most of the vegetables and fibre, while the flour and yoghurt add some carbohydrate and protein. The yoghurt, walnut and any fat used for sautéing contribute fat; serve a portion alongside a protein-rich main and a grain or potato to make a fuller plate.

The ingredients that shape the sauce

Chicken stock: it provides the liquid for the sauce and brings savoury flavour. The method uses stock both to mix with the flour and to cook the onion, so keep the flour mixture ready to add with the spinach.

Greek yoghurt: add it only after turning off the heat, as directed. Stir gently so it blends into the hot spinach without splitting.

Walnut: a small amount of ground walnut adds a nutty note. Keep some aside to scatter over the finished dish if you like.

Getting the flour mixture smooth

Cold stock helps the flour disperse before it reaches the hot pan. Whisk until there are no visible lumps, then set it aside while the onion cooks.

Stir the mixture as you add it to the pan. This helps the flour thicken the liquid evenly as the spinach cooks.

Cooking the spinach

Spinach takes up a lot of space when raw but collapses quickly with heat. Add it to the pan and stir as it wilts so it meets the sauce evenly.

The recipe gives no exact simmering time: use the visual cues instead. The spinach should be wilted and the stock reduced before you turn off the heat.

Finishing without splitting

Take the pan off the heat before adding the yoghurt. The residual warmth is enough to incorporate it, and avoiding a boil helps keep the sauce smooth.

Taste after stirring in the yoghurt and walnut, then adjust the salt. Worcestershire sauce and stock can already be salty, so add salt gradually.

Serving it alongside a meal

Serve the spinach warm as a side with chicken, fish, beans or another main dish. Its savoury, creamy sauce also pairs well with plain rice or potatoes.

For a balanced plate, pair it with a protein-rich main and a grain or starchy vegetable. The spinach is best served soon after cooking, while the sauce is still smooth.

Recipe notes & tips

• Whisk the flour into cold stock until smooth before adding it to the pan.
• Stir the spinach as it wilts so it cooks evenly in the sauce.
• Let the liquid reduce before adding the yoghurt.
• Turn off the heat before stirring in the yoghurt to help keep the sauce smooth.
• Taste before adding extra salt, since the stock and Worcestershire sauce may already be seasoned.

Variations

• Add garlic: soften a little chopped garlic with the onion.
• Use vegetable stock: swap it for the chicken stock for a meat-free version.
• Add lemon: finish with a small squeeze for a brighter flavour.
• Change the nuts: use finely ground almonds instead of walnut.
• Add chilli: stir in a pinch of chilli flakes for gentle heat.

Common mistakes to avoid

• Lumpy flour: whisk it into cold stock thoroughly before adding it to the pan.
• Watery sauce: let the stock reduce with the spinach before finishing the dish.
• Overcooked yoghurt: take the pan off the heat before stirring it in.
• Too much salt: taste after adding the Worcestershire sauce and stock, then season gradually.
• Unevenly cooked spinach: stir the leaves as they wilt so they are all coated in the sauce.

How to store

Refrigerate leftovers in a covered container for up to 3 days. Reheat gently in a pan over low heat, stirring often; avoid boiling, as the yoghurt sauce may separate.

Frequently asked questions