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Looking for a Spinach recipe for kids that your kids will actually eat? Congrats! You’ve found it. I never in a million years believed my kids would tuck into a delicious side of creamed spinach. The idea seemed inconceivable, and yet what do I know? They do. This recipes an all round winner.
Spinach Recipes For Kids
When you find a vegetable recipe that your kids actually eat, you grab it with both hands, hold it close to your heart and cook it again and again. Accept the little win and celebrate. Because that kind a thing ain’t gonna happen as much as you would like.
All of my kids love this. I’ve deliberately kept it spice free. Many creamed spinach recipes have spices added to them in the form of Nutmeg or something similar, and while I personally love this, it would turn this recipe into a some love it-some don’t recipe and this way, everyone eats it. So the spices stay out.
It’s creamy, it’s indulgent and a rather delicious way to eat spinach.
Easy Creamed Spinach
I’ve been trying to recreate a creamed spinach dish I had once many years ago and they were fine, but they weren’t good. Now I know where I was going wrong. The biggest mistake I made was using cream cheese to thicken it. Almost every recipe you find for creamed spinach calls for a hunk of cream cheese. It’s not bad. It’s just not as good as this, so it’s cream all the way for us form now on :) It takes this recipe from ho-hum to OMG.
I’m happy to take this Creamed Spinach as one of my little Mom wins and it all starts with a big bunch of Silverbeet. A really big bunch. The stuff literally disappears and reduces to a more realistic serve once you start to cook it, but admittedly, the sheer quantity of raw spinach used is a little terrifying.
I use a whole bunch to make one small pot of creamed spinach, and we could easily get through 2 batches of this.
Spinach (or Silverbeet)
Use either for this recipe. The difference between Spinach and Silverbeet is in the leaf size, color and texture although they are very closely related plants. Spinach leaves are much smaller than Silverbeet leaves, spinach is a darker green and the leaves are smoother than Silverbeets. Spinach is eaten raw or cooked, Silverbeet tends to be eaten cooked as the texture is a little tougher than spinach.
The color of the Silverbeet stalks is beautiful. Every time I see them, I love them a bit more!
For this recipe, you can use either.
Full Fat Heavy Cream
If I’m using cream, it’s got to be full fat. I’d always choose to eat a little less in quantity than sacrifice the flavor and deliciousness that full fat cream adds to a recipe. I know lots of people are concerned about cream: If you’d rather not be eating a lot of full fat cream, reduce the portion size rather than a low fat alternative. And if you do use an alternative, check the label to make sure they manufacturer hasn’t replaced the fat they’ve taken out with other flavor enhancers, which they often do.
As with using full fat cream, I always use Real butter, preferably from grass fed cows if I can.
More Clean Eating Spinach Recipes
How To Make Easy Creamed Spinach
Easy Creamed Spinach
- 1 Big bunch Silverbeet Washed and finely sliced
- 1 ½ cups Cream Full fat
- 2 tbsp Butter
- 1 Onion Finely diced
- Salt and Pepper
- In a large pan, melt butter and fry onions until golden and soft
- Add Silverbeet and reduce all liquid until silverbeet starts to fry
- Pour in cream and simmer for 10 -15 minutes until sauce thickens and liquid has reduced by at least half
- Season with salt and pepper and serve