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Main dishes

Creamed spinach with garlic and pan-fried potatoes

Name: Creamed spinach with garlic and pan-fried potatoes
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 2 servings
Cuisine: Slovak
Ingredients: 125 g Spinach leaves; 2 tbsp Butter; 1 Garlic clove; 2 Potatoes; 80 ml Milk; 2 tbsp All-purpose flour; to taste Sea salt; 1 Plain yogurt

Fresh spinach simmered with butter, garlic, and milk, then blended until smooth and served with caraway-fried potatoes. Serves two.

Slovak cuisine · Translated from Slovak · October 24, 2026 · Light recipe · 337 kcal per serving

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Recipe at a glance

Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Servings: 2 servings
Difficulty: Easy
Cuisine: Slovak

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Creamed spinach with garlic and pan-fried potatoes is a simple meatless dish made with fresh spinach leaves. Simmer the leaves in butter with crushed garlic, add milk, thicken with flour, cook briefly, and blend until smooth. Boil the potatoes in their skins, peel them, then pan-fry them in butter with herbs or caraway seeds for extra flavor. The recipe makes two servings, and plain yogurt also goes well with the creamed spinach.

Instructions

Tip: tap a step to mark it as done.

Rinse the spinach leaves with water. Melt the butter in a skillet, add the spinach and crushed garlic, and cover with a lid for approximately 8 to 10 minutes.
Meanwhile, boil the potatoes in their skins. Pour the milk over the spinach, sprinkle with the flour, and simmer briefly.
Blend the spinach mixture until smooth with an immersion blender and season with salt to taste.
Serve the creamed spinach with the boiled, peeled, and sliced potatoes and a spoonful of Greek yogurt.

Tip: Remove the thick stems from older spinach leaves, as they would leave tough fibers in the blended spinach.

Nutrition facts

Approximate values per serving, calculated from the ingredients

Energy: 337 kcal
Protein: 10 g
Carbohydrates: 42 g
of which sugars: 7.1 g
Fat: 15 g
of which saturates: 9.3 g
Fiber: 4.8 g
Salt: 1.3 g

Calculated from the raw ingredients, without frying oil. Where an amount is “to taste”, typical amounts are used. Food composition: USDA FoodData Central and product labels.

This recipe was translated from the Slovak original: Špenátový prívarok s cesnakom a opečenými zemiakmi