Top | Side Dishes

Boston Market Creamed Spinach

(recipe, Deanna Dudney)


  1. 20 oz. frozen chopped spinach
  2. 1 cup white sauce (thick)
  3. ½ cup sour cream
  4. 1 tsp. salt
  5. 2 Tbsp. butter
  6. 2 Tbsp. finely chopped onion
  7. ¼ cup water
  8. 1 White Sauce:
  9. 3 Tbsp. butter
  10. 4 Tbsp. flour
  11. ¼ tsp. salt
  12. 1 cup whole milk


  1. Prepare the white sauce using a medium low setting. Melt butter in a saucepan; add flour and ¼ teaspoon of salt until creamed together.
  2. Add milk a little at a time on medium heat. Constantly stir with a whisk until mixture becomes thick and smooth.
  3. Place butter in a 2-quart saucepan on medium heat, add onions. Cook until the onions are transparent.
  4. Place spinach and add water to pan, lower the heat and place lid on pan. Stir several times until the spinach is almost completely cooked. Add 1 teaspoon of salt.
  5. When spinach is almost done add white sauce and sour cream, stir well and simmer until completely blended.