Creamed Spinach Amounts for two generous portions. 1 package of fresh or frozen spinach 1 big onion 2 cloves of garlic plain flour cooking oil milk salt, pepper If you use fresh spinach boil it with a little water and a pinch of salt. Drain the spinach reserving the cooking liquid, and then whiz it in the blender until smooth with about 100ml of the cooking water- not too much water or it will be too thin! Prepare sauce base: Dice the onion and fry with a little oil until golden. Add the finely chopped garlic. Fry for a short while and then add some flour and fry again. You can add a bit of milk if you need to thin it. Add the sauce base to the blended spinach and cook for a few minutes till combined. Add milk if too thick. Add solt and pepper. I like to serve creamed spinach with boiled potatoes (boil them with sea solt and carroway seeds), boiled eggs, and bacon pieces.