Rahmspinat is a quick, delicious side dish that is not only super popular in Germany but is also the perfect side dish to so many German and international dishes.
What's great about this creamed spinach recipe is that it can be made using frozen spinach, which makes this a great last minute idea for a satisfying side dish! This scrumptious vegetable side is the perfect companion for every meal and even people who usually don´t care for spinach love it.
If you're curious about what dishes go well with this delightful side, just keep scrolling down to the "How to serve" section, and you'll find plenty of tasty ideas!
Check out my other recipes for delicious side recipes that you would find in your favorite German Gasthaus or on Oma´s dinner table.
Peas & carrots is a side dish that is beloved by kiddos and adults alike, sauerkraut with bacon bits and red cabbage are staples in the German cuisine. And don´t forget the wonderful German style salad platters that take a "mixed salad" to the ultimate connoisseur level.
Did you grow up with the "Blubb"?
Rahmspinat has always been a huge favorite when it comes to side dishes in Germany. If you've ever spent time living in the country, I'm sure you'll recall that catchy Iglo advertisement that dubbed the oh-so-convenient frozen cream spinach as "Rahm-Spinat - der mit dem Blubb."
If you're wondering what on earth "the Blubb" is, well, it's actually a reference to the addition of cream in this spinach dish, which makes it so enjoyable even for those who aren't typically fans of this green veggie.
It's no wonder that countless German Muttis and Omas have been absolutely smitten with this creamy spinach delight, which can be whipped up and ready to serve in mere minutes. It's such a tasty and beloved part of German cuisine!
Right in the middle of Europe, Alsace is where Germany and France meet, and that's where Flammkuchen was born. Now, if you ask around, some folks might say it's German 'cause Alsace was for a very long time part of Germany. But others might argue it's French, thanks to the region belongs nowadays to France.
So, what's the final say? We might never put this tasty argument to bed, but honestly, Flammkuchen is a delicious mix of German and French cooking.
And isn't that what matters? We can all dig into this amazing dish, no matter where it comes from. So, let's cheers to how food brings us all together and chow down on some Flammkuchen!
How to pronounce "Rahmspinat" in German?
Listen to this audio file to hear how to say "Rahmspinat" the German way.
Ingredients & Substitutes
The ingredients are so simple that you probably already have them at home. And don´t forget to get some frozen spinach next time you are shopping, and you will always be ready to whip up this delicious side in no time.
Spinach: The beauty of this quick recipe is that it can be made from frozen, chopped spinach. But if you prefer, you can use fresh spinach that you need to blanch and chop.
Onion & Garlic: Fresh onion and garlic give this side dish the perfect flavor combination and make the bland spinach more appealing for people who usually don´t care for the green goddess.
Milk & Heavy Cream: The secret of the magical "Blubb" is heavy cream. The combination of milk and heavy cream makes this spinach dish creamy and so delicious.
Flour & Butter: are used to make a simple roux that gives the recipe a wonderful creamy texture and a hint of butter flavor.
Nutmeg: is the secret ingredient that gives this side dish the perfect, rounded flavor.
Salt & Pepper: Spinach is a pretty bland vegetable and needs a good amount of salt and pepper.
Chicken Bouillon: Even though I usually don´t like to use commercial premade seasonings, I must admit that a bit of chicken bouillon elevates the taste of this dish.
See recipe card for quantities.
Making creamed spinach from frozen is extremely quick and does not include a lot of work.
Step 1: Thaw the spinach in a colander, squeezing out any excess water (or alternatively, blanch and dice fresh spinach).
Step 2: Finely dice the onion and garlic. In a medium-sized pot, melt the butter and sauté the onion and garlic until they become transparent.
Tip: If you are in a pinch you can omit to thaw the frozen spinach, you just might to add another tablespoon of flour (see later steps) as the frozen spinach usually hold a lot of water.
Step 3: Add the flour and chicken bouillon to the pot and mix well. Then, pour in the milk and heavy cream, and heat until it reaches a gentle simmer.
Step 4: Lower the heat and place the spinach to the pot. Season with salt, pepper, and nutmeg according to your preference, and allow it to simmer uncovered on medium heat for approximately 10 minutes.
- Add a cup of frozen peas to the creamed spinach (at the end of the cooking time)! A combination that sounds at first perhaps a little strange, but it is the perfect combination that is so good you will forget about the entree.
- You can make this dish also with chard, collard greens, or kale instead of spinach.
- Finely chop some thick cut bacon and fry it with the onion and garlic. This will give the dish a wonderful additional flavor note. Make sure to use less salt as the bacon already adds some saltiness to the dish.
These are the kitchen tools you need to make this quick spinach side dish.
- fine mesh colander
- cutting board
- small kitchen knife
- medium sized pot or saucepan
- cooking spoon
How to Serve
Rahmspinat with peas is a classic side dish at master chef Plachutta´s famous beef restaurants in Vienna, where he serves this side dish with his amazing Tafelspitz creations.
Fried Eggs & Boiled Potatoes: One of the most traditional ways that Germans enjoy Rahmspinat is with fried eggs and Salzkartoffeln (boiled potatoes) or mashed potatoes.
Fish Dishes: This creamed spinach side dish is also a fantastic companion to all fish dishes, I personally love it to fried salmon or with this recipe for flounder fillets in creamy mustard sauce and
My Oma always told me you should not reheat spinach dishes, but with the correct precautions you can reheat spinach safely.
- Allow the creamed spinach to cool: Before storing, let the dish cool down to room temperature. This will help prevent the growth of harmful bacteria when you store it.
- Choose an appropriate container: Use airtight containers or resealable plastic bags to store your creamed spinach. These will help keep out moisture, air, and odors, which can affect the quality and shelf life of the dish.
- Portion it out: If you don't plan on consuming the entire batch at once, you can portion out the creamed spinach into individual servings. This will make it easier to reheat and serve later, without having to reheat the entire batch.
- Label and date the container: Write the contents and the date on the container or bag, so you'll know how long the creamed spinach has been stored.
- Refrigerate or freeze: If you plan to consume the creamed spinach within 3-4 days, you can store it in the refrigerator. Make sure the temperature is set at or below 40°F (4°C). If you want to store it for a longer period, you can freeze it. Creamed spinach can be frozen for up to 3 months. To maintain the best quality, keep the freezer temperature at or below 0°F (-18°C).
Reheating spinach is generally safe when done properly, but there are some precautions. Reheat it in a saucepan over low heat, stirring occasionally, until it reaches a temperature of at least 165°F (74°C).
German Creamed Spinach - Rahmspinat
- 40 oz. frozen chopped spinach
- 1 small onion
- 2 cloves garlic
- 2 tbsp. butter
- 2 tbsp. flour
- ½ tsp. chicken bouillon optional
- ⅓ cup heavy whipping cream
- ⅓ cup milk
- 1 tsp. coarse Kosher salt
- 1 tsp. coarse black pepper
- ¼ tsp. nutmeg
- Defrost the spinach in a colander and press out the water (or blanch and chop fresh spinach)
- Chop the onion and garlic finely.
- Add the butter to a medium sized pot and fry the onion and garlic until translucent.
- Add the flour and chicken bouillon and mix well.
- Add the milk and heavy whipping cream and bring to a light simmer.
- Reduce the heat and add the spinach.
- Season with salt, pepper and nutmeg to taste and let simmer on medium heat for about 10 min.