German Creamed Spinach Recipe – Oma's (Rahmspinat)

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1. German Creamed Spinach Recipe – Oma's Rahmspinat

My creamed spinach recipe, aka Rahmspinat, is one I'm sure your family will love. Usually seasoned with nutmeg, the spinach cooking water and milk are used to make the cream sauce. 

Want a richer sauce? Then use just cream or a mixture of cream and milk. Sure, this increases the calorie count. But it's OH SO GOOD!

Ingredients:

• ½ cup (120 milliliters) water
• ½ teaspoon (3 grams) salt
• 3 pounds (1.36 kilograms) fresh spinach, washed
• 2 tablespoons (28 grams) butter
• 2 tablespoons (16 grams) all-purpose flour
• ½ cup (120 milliliters) milk
• ½ clove garlic, chopped
• salt and freshly ground black pepper, to taste
• freshly ground nutmeg, to taste

Instructions:

1. In a pot, bring the water and salt to a boil. Add the spinach and cook for about 5 minutes.
2. Pour the spinach into a sieve to drain, reserving the cooking liquid.
3. Finely chop the cooked spinach. Set aside.
4. Melt the butter in a saucepan over low heat and stir in the flour. Sauté for about 2 to 3 minutes, stirring continually.
5. Add the milk and ½ cup (120 milliliters) of the reserved cooking liquid. Stir with a whisk over low heat until smooth.
6. Add the garlic and simmer for about 5 minutes.
7. Add the chopped spinach. Season with salt, pepper, and nutmeg. Heat thoroughly before serving.

Notes/Hints:

• Use ½ cup (120 milliliters) cream instead of the reserved cooking liquid for the sauce.
• Use only 1 cup (240 milliliters) cream (half-and-half) for the sauce.
• Use 1 tablespoon (3.25 grams) chopped onion instead of garlic, or omit.
• Add some diced fried bacon or diced smoked sausage.
• One very common way to serve this dish is with boiled potatoes and hard boiled eggs with mustard sauce for a really quick and easy dinner.

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 Updated on September 28, 2026