Einkorn Creamed Spinach
What is einkorn flour?
Watch our video and find out.
Our easy einkorn creamed spinach is so tasty, you’ll want to eat it as a main course—at least that’s how we felt! If you don’t have einkorn flour on hand, try our all-purpose flour version of creamed spinach instead.
In just 15 minutes, this dish is table-ready. You can use fresh or frozen spinach; however, fresh spinach will improve the color, taste and consistency of the dish. Sixteen ounces may sound like a lot of spinach, but once it’s cooked and the liquid has been pressed out, it only yields about one cup of greens.
The best way to remove the liquid is to press the spinach against the sides of the strainer using the back of a spoon, removing as much liquid as possible. This is an important step—if you’re not thorough with this process, the final product will be watery—yuck!
The key to making this savory side is low heat settings, constant stirring and patience. If the heat is too high or if you get side-tracked and forget to stir, you take a chance on scorching your cream sauce and making it lumpy. You got this!
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Einkorn is helpful for those with gluten sensitivities or intolerances and not intended for those with celiac disease.
Einkorn Creamed Spinach Recipe
Ingredients
- 16 oz baby spinach
- 1/4 cup water
- 2 Tbsp unsalted butter
- 2 Tbsp onion, or shallot, finely minced
- 1 clove garlic, minced
- 2 Tbsp all-purpose einkorn flour
- 1 1/4 cups whole milk
- 1/2 tsp salt
- 1/4 tsp pepper
- 1/2 cup Asiago cheese, grated
Instructions
- Add spinach and water to a skillet, place over medium heat and cook approximately 3-4 minutes, tossing occasionally—just until the spinach is wilted and bright green.
- Remove from heat, transfer spinach to a colander or strainer then press it against the sides of the strainer, using the back of a spoon to remove as much liquid as possible.
- Next, move the spinach to a cutting board, chop coarsely then set aside.
- Return the skillet to medium-low heat and melt the butter. Add onion or shallot and garlic, and cook approximately 3-4 minutes until tender and translucent.
- Add flour, stir until dissolved in the butter, cook 1 minute then add milk. Stir until the flour is completely dissolved.
- Add salt and pepper then heat until the mixture begins to bubble and thicken.
- Add Asiago cheese and stir until the cheese is melted and completely incorporated. Reduce heat to low and simmer approximately 2 minutes, stirring constantly.
- The last thing to do is to add the chopped spinach to the cream sauce. Stir to incorporate then cook until the spinach is heated through and the dish reaches the desired consistency.
- Transfer to a serving dish and enjoy!
Notes
