CREAMED SPINACH
Provided by Tyler Florence
Categories side-dish
Time 30m
Yield 6 to 8 servings
Number Of Ingredients 8
Steps:
- Wash the spinach in several changes of water to get rid of any grit. Drain the spinach but keep some of the water clinging to the leaves. Heat the butter and oil in a large skillet over medium-high heat and add the spinach and garlic. Cook, turning frequently, until the spinach has wilted down evenly. Remove the garlic and put the spinach into a colander and let it drain well. Press out as much liquid as you can from the leaves and chop them coarsely.
- Heat the skillet again over medium-high heat and add the cream and nutmeg; cook until it reduces a bit, about 5 minutes. Add the spinach and parmesan and season with salt and pepper. Cook until the spinach is hot, about 5 more minutes. Serve immediately.
CREAMED SPINACH
Creamed spinach, made with the frozen chopped variety, perfectly complements the roast, and it can be made up to two days ahead.
Provided by USA WEEKEND columnist Jean Carper
Categories Side Dish Vegetables Greens
Yield 8
Number Of Ingredients 8
Steps:
- Combine milk, spinach liquid and garlic in a 1-quart microwave-safe measuring cup or small bowl covered with a saucer, and microwave (or heat slowly in a medium saucepan) until very hot and steamy. Let stand for 5 to 10 minutes to soften garlic.
- Melt butter in a Dutch oven over medium-high heat. Whisk in flour. Add hot milk mixture all at once, then whisk until smooth. Stir in spinach; cook until sauce is thick and bubbly and spinach is tender but still green, about 5 minutes. Stir in cheese, nutmeg, and a generous sprinkling of salt and pepper. Serve hot.
Nutrition Facts : Calories 130.1 calories, Carbohydrate 11.2 g, Cholesterol 16.6 mg, Fat 6.7 g, Fiber 4.3 g, Protein 9 g, SaturatedFat 3.7 g, Sodium 220.7 mg, Sugar 3.1 g
CREAMED SPINACH BERGHOFF--CHICAGO
The Berghoff in Chicago is closed now, after 107 years. My parents used to take us kids to Chicago at least annually; morning was spent at one of the many wonderful museums, the afternoon at Marshall Field's (also sadly gone now) and lunch always at The Berghoff. And, of course, we all loved the creamed spinach (and the fresh rootbeer and the weinerschnitzel...). Many years ago, my mom was thrilled when Creamed Spinach Berghoff was printed in the "You Asked for It" column in Gourmet magazine; she passed it on to me. I admit that I use a 10 oz box of frozen spinach; otherwise I follow the recipe faithfully.
Provided by BarbryT
Categories Vegetable
Time 30m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- In a saucepan of boiling salted water, blanch 1# spinach for one minute.
- Drain it in a colander and refresh it under cold running water.
- Squeeze the spinach well and with a stainless steel knife, chop it fine.
- In a small skillet, cook 1 onion, minced, in 2 T unsalted butter, over moderately low heat, stirring, for 5 minutes or until it is softened.
- In a heavy saucepan, cook 3 slices of bacon, minced, over moderately low heat, until they are crispy.
- Add 2 T flour to the bacon and cook the roux, stirring, for 3 minutes.
- Add 1 C scalded half and half cream in a stream, whisking.
- Whisk the mixture until it is smooth and simmer it for 10 minutes.
- Stir in spinach, the onion and freshly grated netmeg and salt to taste.
- Transfer to a heated serving dish.
Nutrition Facts : Calories 259.7, Fat 20.9, SaturatedFat 10.6, Cholesterol 49.2, Sodium 257.9, Carbohydrate 12.6, Fiber 3, Sugar 1.8, Protein 7.7
BERGHOFF RESTAURANT CREAMED SPINACH
From the Berghoff Family Cookbook. This recipe was secret until after the restaurant closed in 2006. It was the only dish in the restaurant that was not made completely from scratch--they always used frozen spinach.
Provided by Chocolatl
Categories Spinach
Time 25m
Yield 5 cups, 8 serving(s)
Number Of Ingredients 12
Steps:
- Place half-and-half, milk, chicken base, Tabasco sauce, nutmeg, garlic, and celery salt in a medium saucepan and heat just until simmering.
- Remove from heat, but keep warm.
- In a separate medium saucepan, heat butter over medium heat.
- Whisk in flour.
- Cook for 2-3 minutes, stirring often.
- Slowly whisk warm milk mixture into butter mixture a little at a time, whisking constantly.
- Simmer for 5 minutes, stirring constantly, until very thick.
- Stir in spinach and simmer for 5 minutes.
- Season with salt and ground white pepper if desired.
- Garnish with bacon and additional nutmeg, if desired.
Nutrition Facts : Calories 195.3, Fat 14.5, SaturatedFat 8.8, Cholesterol 41.9, Sodium 125.2, Carbohydrate 11.6, Fiber 3.2, Sugar 0.8, Protein 7.2
BERGHOFF CREAMED SPINACH
Number Of Ingredients 7
Steps:
- Sauté bacon in Dutch oven till crisp. Reduce heat to medium low and add butter. When melted, whisk in flour to make roux. Cook 2 minutes, stirring constantly. Mixture should be golden. Be sure not to overcook. Slowly add hot half-and-half, whisking constantly till sauce is smooth and thickened. Blend in remaining ingredients and heat through, adding salt, pepper, and nutmeg to taste. Note: May use frozen spinach, just thaw.
Nutrition Facts : Nutritional Facts Serves
CLASSIC CREAMED SPINACH
I can't resist a pat-on-my-back moment here--I rock at making creamed spinach. And I'm sharing this recipe with you because I want you to feel the same kind of confidence. Hidden in this seemingly straightforward recipe are lots of skills and foundational techniques, such as making a roux and a bechamel and sauteing onions. When you master this, you can say you're awesome at cooking--and you're definitely ready to graduate to the next chapter ("The Scary Stuff"!). Plus, this steakhouse classic is a great way to get everyone chowing down on iron-rich spinach.
Provided by Amanda Freitag
Categories side-dish
Time 35m
Yield Makes 8 cups, to serve 8 to 10
Number Of Ingredients 12
Steps:
- Blanch the spinach. Bring 1 gallon water to a boil in a large pot. Add a pinch of kosher salt. Place the spinach in the boiling water. After 45 seconds (exactly), remove the spinach leaves with a slotted spoon, spider or tongs and drain in a colander. Let cool completely.
- Use your hands to press the spinach against the sides of the colander. When most of the liquid has been released, squeeze handfuls of the spinach to make sure all of the excess water has been removed. Set aside.
- In a wide, high-sided saute pan, melt the butter over medium-low heat. With a wooden spoon, stir the flour into the melted butter to create a roux that will look like wet sand. Cook the roux for 3 minutes, stirring continuously to make sure it doesn't burn and it becomes a "blond" color. Add the milk to the roux, whisking vigorously to make sure that the roux completely dissolves into the milk without lumping.
- Turn down the heat to maintain a low simmer. You're making a bechamel sauce, which is the base for the creamed spinach. Next, whisk in the cream and return the mixture to a simmer. Cook the bechamel until thickened and smooth, about 5 minutes, stirring often. Season the sauce with the salt, pepper and cayenne.
- Preheat a small saute pan over medium-high heat. Add the oil and let heat for about 1 minute. Add the onions and season with a pinch of salt. Cook until the onions soften and become translucent, 2 to 3 minutes. Stir in the garlic and cook an additional minute or two.
- Add the cooked onion and garlic along with the drained spinach to the bechamel, folding to make sure it's completely coated with sauce. Season with the nutmeg. Cook for 2 minutes, then taste the spinach. Adjust the seasoning with more salt and the nutmeg, and/or more cayenne if desired.
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