Lacto-vegetarian creamed spinach

Butter and cream. They make anything taste better. Take spinach, for instance. With butter and cream, it is one of the most delicious vegetable dishes I have ever eaten. By itself, spinach may be rather plain and unappetizing to some. A pity, really, because spinach is so rich in nutrients.

Spinach has a high nutritional value and is extremely rich in antioxidants, especially when fresh, steamed, or quickly boiled. It is a rich source of vitamin A (and especially high in lutein), vitamin C, vitamin E, vitamin K, magnesium, manganese, folate, betaine, iron, vitamin B2, calcium, potassium, vitamin B6, folic acid, copper, protein, phosphorus, zinc, niacin, selenium and omega-3 fatty acids.

Just how much of those nutrients are lost by squeezing off excess water, I have no idea. But unless excess water is squeezed out, spinach has a tendency to make any dish soupy. To minimize nutrient loss, therefore, it is best to blanch the spinach no longer than 30 seconds. And that was what I did in preparing my creamed spinach. Creamed spinach

But isn’t that kind of ironic? Taking pains to minimize nutrient loss then adding butter and cream to spinach? Heck, who says it’s wrong to have the best of both worlds? Benefit from the nutrients; enjoy the richness and flavors.


  • 2 bags of spinach
    2 tbsps. of butter
    1 onion, chopped
    4 to 6 tbps. of cream
    salt and pepper, to taste


  1. Pick the spinach leaves; discard the stalks (see notes below). Then, blanch and squeeze out the excess water (see detailed procedure). Creamed spinach

    Roughly chop the spinach.

    Melt the butter in a frying pan. Add the chopped onion. Cook the onion over medium heat until the edges are lightly browned. Creamed spinach

    Add the spinach. Creamed spinach

    Pour in the cream. Season with salt and pepper. Cook just until everything is heated through. Creamed spinach

    Serve the creamed spinach as a side dish to roast or grilled dishes. Such as? Such as roasted duck.

    Coming up next, the recipe for the roasted duck breast in the photo above.

Quick Notes

There are different varieties of spinach. Some have tough stalks; others have tender edible stalks. If using a variety with tender stalks, skip the part about picking the leaves.

Cooking time (duration): 15 minutes

Number of servings (yield): 2

Meal type: lunch

Connie Veneracion

Hello, my name is Connie Veneracion. I cook, I shoot, I write. But I don't do the laundry. I don't like housekeeping very much either... (more about me)

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8 Responses

  1. Grace says:

    Hi Ms. C,

    Question lang.

    Is the cream you’ve used the same as All Purpose Cream, the one used in making desserts? Or should I buy the ones that are in a milk carton? How are they different ba?

    Thanks :)

  2. Connie says:

    Either will work.

  3. waswi says:

    wow! ito Ms. Connie ang matagal ko ng gustong i try gawin.. spinach with cream since my son is a good spinach-eater. will buy spinach tomorrow. :) lately kasi i’ve been doing homemade creamy mushroom soup.. sarap! my son’s fave! thanks for sharing!

  4. Connie says:

    Good for him that he likes his spinach! My daughters like kangkong better. For cooking, I find spinach more versatile. :)

  5. elit says:

    hi ms connie! my aunt gave me a can of leaf spinach. i was wondering if i can use it for this recipe? thanks!

  6. Connie says:

    I’ve never used canned spinach so I really don’t know.

  7. elit says:

    ok, thanks!

  1. March 18, 2011

    […] suggestion: Arrange duck slices on a bed of creamed spinach then sprinkle with salt and […]

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