Creamed spinach, a dish with roots that stretch back to both French and American cuisines, finds a delightful expression in this Cream Spinach Toast recipe. Traditionally, creamed spinach was popularized in the United States in the early 20th century, often appearing as a luxurious side dish in upscale restaurants.
Its origins, however, trace back further to France, known for its rich, buttery spinach preparations. This recipe takes the classic comfort and richness of creamed spinach and pairs it with the rustic charm of sourdough toast, transforming it into a meal that’s both nourishing and deeply satisfying.
This dish starts with the gentle sautéing of red onions and garlic, which are then combined with fresh baby spinach until just wilted. The spinach is then enveloped in a velvety sauce made from scratch with flour, butter, and milk—infused with a hint of nutmeg and chili flakes for a subtle warmth that complements the greens perfectly.
Spread over hearty slices of toasted stale sourdough bread and finished with a drizzle of extra virgin olive oil, this dish elevates simple ingredients to a level of sophistication that’s hard to match.
I encourage you to try making this Cream Spinach Toast at home. It’s perfect for a leisurely weekend brunch or a comforting weeknight dinner. Each component, from the creamy spinach to the crisp toast, works together to create a dish that’s not only fulfilling but also a joy to prepare.
This recipe is a testament to how traditional dishes can be adapted into new classics, and it’s sure to bring a touch of elegance to your table. So grab your skillet, and let’s bring some culinary history into your kitchen today!
Ingredients:
(Serve 2)
High Quality Olive Oil, 2 TBSP + 2 TBSP
Red Onion Thinly Sliced, 1
Sea Salt, Pinch
Black Pepper, Pinch
Garlic Finely Minced, 3 Cloves
Baby Spinach Spinach, A Handful
Unbleached All Purpose Flour, 2 TBSP
Unsalted Butter, 2 TBSP
Whole Milk, 1 Cup
Chili Flakes, Pinch
Nutmeg Freshly Grated, Pinch
Stale Sourdough Bread, 2 Slices
Extra Virgin Olive Oil, For Drizzling
Equipment:
Skillet
Sauce Pot
Directions:
In a skillet over medium heat, add 2 TBSP of olive oil.
Once the oil is heated up, add in onion.
Season with salt and pepper.
Saute until translucent.
Add in garlic and saute until aromatic.
Add in the spinach and saute until slightly wilted.
In a pot over medium heat, add flour and milk.
Whisk until well combined and turns a darker shade of yellow.
Add in milk and continue whisking until well combined and thickened.
Next, add in the spinach mixture and stir to combine well.
Remove from heat, stir in chili flakes and nutmeg.
In the same skillet, toast bread with 2 TBSP of olive oil.
Transfer onto serving plates and spoon the cream of spinach over the toast.
Drizzle with some extra virgin olive over the top.
Serve immediately.
Simple yet yummilicious...
1 slice is never enough...
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