A dish that I remember as a child and that was also my children’s favourite is the quick creamed spinach recipe, with milk, bread crumbs and served with fried egg. If your children do not want to eat spinach, I urge you to cook this recipe and you will see that it will have an effect, they will love it.
Table of Contents
- Just a Few Ingredients
- Preparing the Ingredients
- How to Make the Quick Creamed Spinach Recipe?
- How to Serve the Spinach Mash?
As you know, spinach is a very healthy plant, full of nutrients, so it is advisable to cook it and eat it as often as possible. It can be eaten in the cooked version, in different forms of fillings, or in the form of mash as we will do today, or raw in salads such as the easy cold pasta salad recipe.
Just a Few Ingredients
For two people, I used 450 g of fresh spinach, but the same can be done with frozen spinach, no problem, it will be just as delicious.
We still need milk, I used about a cup of milk, the amount may differ depending on how soft or dense we want the mash to be.
I like to put a little garlic in the dish, but not much, just two cloves of garlic for the flavour it’s enough.
Another ingredient that I will use is the breadcrumbs, about 100 g. In the past, I used soaked bread to give consistency to the recipe, but more recently I chose the breadcrumbs because it seems much easier and faster.
Preparing the Ingredients
We don’t have much to do at this stage, if the spinach is not washed, we put it in a strainer and wash it under a stream of cold water and let it drain.
I finely chopped the garlic cloves or whoever wants can pass them through a garlic press.
How to Make the Quick Creamed Spinach Recipe?
As I said, it is a simple and quick recipe that anyone can make. I start with the garlic, which I chopped finely. In a saucepan, I heat 100 ml of sunflower oil which I put to fry the garlic.
Stir and be careful not to burn, we just want to flavour the oil. Fry for just a minute, then add the spinach, gradually, because it doesn’t fit all at once.
If the spinach has softened and we managed to put it in the pot, add the milk (I only put 100 ml the first time) and let it simmer for about 5 minutes.
Using a hand blender, I mixed the spinach leaves until I got a paste, but not very fine because I like the spinach pieces to feel a little.
I did this because the children, to eat easier, but there are those who left the fruits whole because that’s how they like it.
Now I add the breadcrumbs, mixed with a wooden spoon and let it simmer for another five minutes. If you use bread soaked in milk, put the bread first and mix them with the spinach.
Now gradually add the rest of the milk, depending on how the breadcrumbs absorb the liquid and how thick you want the mash to be. Season with a teaspoon of sea salt, a tablespoon of sugar, a tablespoon of lemon juice and a tablespoon of a vegetable mix for soups.
And that’s enough, that’s it the quick creamed spinach recipe, ready to serve.
How to Serve the Spinach Mash?
It can be eaten with various roasted meats like oven-roasted turkey thighs, or stews like simple pork tenderloin stew. I recommend serving hot with fried eggs, which is the most common option in our area.
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Quick Creamed Spinach Recipe
Ingredients
- 450 g fresh spinach or frozen spinach
- 2 cloves garlic
- 100 g breadcrumbs or soaked bread slices
- 250 ml milk
- 100 ml sunflower oil or vegetable oil
- 1 teaspoon sea salt kosher
- 1 tbsp sugar granulated
- 1 tbsp lemon juice
- 1 tbsp vegetable mix
Instructions
- If the spinach is not washed, we put it in a sieve and wash it under a stream of cold water and let it drain. Finely chop the garlic cloves or whoever wants can pass them through a garlic press.
- In a saucepan, I heat the sunflower oil in which I put to fry the garlic. Fry for just a minute, then add the spinach, gradually, because it doesn’t fit all at once. Add the milk (I only put 100 ml the first time) and let it simmer for about 5 minutes.
- Using a hand blender, I mixed the spinach leaves until I got a paste. I add the breadcrumbs, I mixed with a wooden spoon and let it simmer for another five minutes.
- Now gradually add the rest of the milk, depending on how the breadcrumbs absorb the liquid and how thick you want the mash to be. Season with sea salt, sugar, lemon juice and vegetable mix for soups.
- I recommend serving hot with fried eggs, which is the most common option in our area.
