📝 About This Recipe
A cornerstone of Swedish home cooking (Husmanskost), Stuvad Spenat is a velvety, comforting side dish that elevates humble spinach into a luxurious accompaniment. This traditional preparation uses a classic roux-based 'stuvning' method to achieve a thick, ivory-colored sauce that perfectly balances the earthy notes of the greens. Infused with a hint of freshly grated nutmeg, it offers a nostalgic taste of Scandinavia that is both nourishing and deeply satisfying.
🥗 Ingredients
The Spinach Base
- 500 grams Fresh Baby Spinach (thoroughly washed and stemmed)
- 2 tablespoons Water (for wilting)
- 1/2 teaspoon Sea Salt (for the wilting process)
The 'Stuvning' (Cream Sauce)
- 3 tablespoons Unsalted Butter (high quality Swedish butter preferred)
- 3 tablespoons All-purpose Flour
- 1.5 cups Whole Milk (room temperature to avoid lumps)
- 1/4 cup Heavy Cream (for extra richness)
- 1 small Yellow Onion (very finely minced)
- 1 piece Garlic Clove (grated or pressed)
Seasoning & Finishing
- 1/4 teaspoon Whole Nutmeg (freshly grated)
- 1/4 teaspoon White Pepper (finely ground)
- to taste Kosher Salt
- 1/2 teaspoon Lemon Juice (to brighten the flavors)
👨🍳 Instructions
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1
Place the washed spinach in a large pot or deep skillet with 2 tablespoons of water and a pinch of salt. Cover and cook over medium heat for 2-3 minutes until wilted.
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2
Transfer the wilted spinach to a colander and immediately rinse with cold water to stop the cooking and preserve the vibrant green color.
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3
Using your hands or the back of a spoon, squeeze as much liquid out of the spinach as possible. This prevents the final sauce from becoming watery.
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4
Place the squeezed spinach on a cutting board and chop it finely. Set aside.
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5
In a medium heavy-bottomed saucepan, melt the butter over medium-low heat until it begins to foam.
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6
Add the finely minced onion and cook for 3-4 minutes until translucent and soft, ensuring they do not brown.
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7
Stir in the garlic and cook for another 30 seconds until fragrant.
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8
Whisk in the flour to create a roux. Cook for 1-2 minutes, stirring constantly, to remove the raw flour taste while keeping the color pale.
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9
Gradually pour in the milk a little at a time, whisking vigorously after each addition to ensure a completely smooth, lump-free consistency.
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10
Stir in the heavy cream and bring the sauce to a very gentle simmer. Let it cook for 5 minutes, stirring frequently, until thickened.
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11
Fold the chopped spinach into the cream sauce, stirring until evenly distributed and heated through.
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12
Season with freshly grated nutmeg, white pepper, and salt. Add the lemon juice and stir well.
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13
Taste and adjust seasoning if necessary. The sauce should be thick enough to coat a spoon heavily.
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14
Remove from heat and serve immediately while hot and silky.
💡 Chef's Tips
Always use freshly grated nutmeg; the pre-ground version lacks the essential oils that provide the characteristic aroma of this dish. If using frozen spinach, ensure it is fully thawed and squeezed extremely dry; use about 300g of frozen chopped spinach as a substitute. For a lighter version, you can replace the heavy cream with more milk, but the texture will be less decadent. To prevent a skin from forming if not serving immediately, press a piece of parchment paper directly onto the surface of the spinach mixture. If the sauce becomes too thick, whisk in a tablespoon of warm milk to loosen it back to your desired consistency.
🍽️ Serving Suggestions
Serve alongside traditional Swedish meatballs (Köttbullar) and lingonberry jam for a complete meal. Pair with pan-seared salmon or fried herring for a classic Scandinavian seafood dinner. Top with a poached or soft-boiled egg and serve with buttered rye bread for a light lunch. Accompany with boiled potatoes and pan-fried falukorv (Swedish sausage). A crisp dry white wine, like a Riesling or Pinot Grigio, cuts through the richness beautifully.