CREAMED SPINACH
Steps:
- Bring a pot of salted water to a boil over high heat. Add the spinach and cook for 2 minutes. Drain in a fine mesh strainer, pressing with a large spoon to release as much water as possible. Finely chop and set aside.
- Melt the butter in medium saute pan over medium-high heat. Add the shallots and garlic and cook, stirring, until soft and fragrant, about 2 minutes. Add the spinach and cook, stirring, just until the liquid is released. Add the cream, salt, pepper, and nutmeg, and cook until the cream is reduced by half, about 4 minutes. Remove from the heat and serve immediately.
EMERIL'S CREAMED SPINACH
I saw this recipe on Food TV's web site and had to try it. I love his recipes and this one is no exception. I make it several times a year.
Provided by Mysterygirl
Categories Cheese
Time 30m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Preheat the oven to 375 degrees.
- Lightly grease a 6 cup casserole.
- In a large saute pan, melt the remaining butter.
- Add the onions and season with salt and pepper.
- Saute for about 2 minutes, or until the onions are soft.
- Add the spinach.
- Season with salt and pepper.
- Saute for 3 to 4 minutes.
- Add the garlic and cream.
- Mix well.
- Season the mixture with salt and pepper.
- Bring the liquid to a boil and reduce to a simmer.
- Simmer the mixture for 6 minutes.
- Remove the pan from the heat and turn into the prepared pan.
- Add 1/2 of cheese to casserole and stir.
- Sprinkle the top with the remainder of the grated cheese and place in the oven.
- Bake for about 4 to 6 minutes or until the cheese is slightly brown and bubbly.
Nutrition Facts : Calories 465.4, Fat 41.1, SaturatedFat 25.5, Cholesterol 137.7, Sodium 460.9, Carbohydrate 10.9, Fiber 4.1, Sugar 1.9, Protein 17.1
SPINACH BREAD
Steps:
- Preheat oven to 375 degrees. In a bowl combine water, honey, 1 teaspoon of the salt, and sprinkle the yeast over the top. Set aside to foam. Then whisk in 2 tablespoons of olive oil, then sift 1 cup of flour and mix well. Set aside for 1 hour, or until it has a sponge-like texture.
- Meanwhile, in a medium skillet, heat 2 1/2 tablespoons olive oil and saute onions until tender, about 5 minutes. Then add the garlic, cumin, and remaining salt to the onions. Stir in the spinach, in small batches, and cook until the spinach is soft. Pour on the lemon juice. Drain spinach in a colander and reserve the cooking liquid. In a large bowl, place 2 cups of the remaining flour, making a well in the center of the flour. Pour the spongy mixture into the well. Knead for 10 minutes, adding enough of the cooking liquid to make it pliable yet firm. Transfer to a oiled bowl, cover with plastic wrap and let rise for 2 hours. Then add the feta cheese to the dough and knead for 1 minute. Add the spinach mixture, sprinkle with the remaining flour, and mix together quickly. The dough is supposed to be moist and loose, don't knead again. Form into a oblong loaf and place the dough on a well oiled baking sheet. Cover lightly with plastic wrap and let proof for 1 hour. Bake the bread for 20 minutes, then reduce the heat to 350 degrees and cook for another 30 minutes.
CREAMED SPINACH (EMERIL LAGASSE, 2001)
Steps:
- Bring a pot of salted water to a boil over high heat. Add the spinach and cook for 2 minutes. Drain in a fine mesh strainer, pressing with a large spoon to release as much water as possible. Finely chop and set aside. Melt the butter in a medium saute pan over medium-high heat. Add the shallots and garlic and cook, stirring until soft and fragrant, about 2 minutes. Add the spinach and cook, stirring just until the liquid is released. Add the cream, salt, pepper, and nutmeg, and cook until the cream is reduced by half, about 4 minutes. Remove from the heat and serve immediately.
CREAMED SPINACH
What can be better than a side of creamy, nutmeg-infused spinach? Perfect to accompany any roast and especially good at Christmas
Provided by Good Food team
Categories Dinner, Side dish
Time 25m
Number Of Ingredients 7
Steps:
- Heat 25g butter in a saucepan, then add 1 finely chopped small onion and cook for 5 mins until softened.
- Stir in 2 tbsp plain flour and cook for 2 mins, then slowly start to whisk in 200ml full-fat milk. When it has all been incorporated, gently cook for 5 mins until the sauce has thickened.
- Meanwhile, place two 200g bags spinach in a large colander. Pour over a kettle full of boiling water until the leaves have wilted (you may have to do this twice).
- Place the spinach in a clean dishcloth, squeeze out any excess liquid, then roughly chop.
- Stir into the sauce with 100ml single cream, gently heat, then finely grate over some fresh nutmeg and season well.
Nutrition Facts : Calories 83 calories, Fat 6 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 5 grams carbohydrates, Sugar 3 grams sugar, Fiber 1 grams fiber, Protein 3 grams protein, Sodium 0.26 milligram of sodium
THREE-CHEESE CREAMED SPINACH
Cream cheese, Parmesan and mozzarella make this dish wonderfully cheesy. Sprinkle it with french-fried onions for a crisp boost of flavor. -Kathy Vazquez, Amarillo, Texas
Provided by Taste of Home
Categories Side Dishes
Time 20m
Yield 6 servings.
Number Of Ingredients 6
Steps:
- In a large saucepan, combine all ingredients. Cook and stir over medium heat for 8-10 minutes or until blended and heated through.
Nutrition Facts : Calories 415 calories, Fat 35g fat (23g saturated fat), Cholesterol 103mg cholesterol, Sodium 685mg sodium, Carbohydrate 9g carbohydrate (5g sugars, Fiber 3g fiber), Protein 15g protein.
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
"I happen to have a minor passion for creamed spinach," Pierre Franey wrote in The Times in 1987. His passion shines here with this simple, richly flavored dish. Spinach that has been cooked briefly and pureed in a food processor is combined with a fast bechamel sauce. The result is just so good.
Provided by Pierre Franey
Categories easy, quick
Time 20m
Yield 4 servings
Number Of Ingredients 7
Steps:
- If bulk spinach is used, pick it over to remove and discard any tough stems and blemished leaves. Rinse the spinach thoroughly and shake off excess water. There should be about 2 pounds cleaned weight, or 16 cups.
- Bring enough water to a boil to cover the spinach when it is added and stirred down. Add spinach and cook 2 minutes and drain. Run under cold running water until chilled. Empty the spinach into a deep colander and press to extract most of the water.
- Put the spinach into the container of a food processor or an electric blender and blend thoroughly. There should be about 1 3/4 cups.
- Melt the butter in a saucepan and add the flour, stirring with a wire whisk. Add the milk, stirring rapidly with the whisk. Add nutmeg, salt and pepper to taste. Cook, stirring, about 5 minutes and add the spinach. Stir to blend. Heat and serve.
Nutrition Facts : @context http, Calories 139, UnsaturatedFat 2 grams, Carbohydrate 16 grams, Fat 6 grams, Fiber 7 grams, Protein 10 grams, SaturatedFat 3 grams, Sodium 817 milligrams, Sugar 4 grams, TransFat 0 grams
CREAMED SPINACH III
A little nutmeg makes this creamed spinach recipe my granny's favorite! Use a pinch more nutmeg when serving.
Provided by mscougar
Categories Side Dish Vegetables Greens
Time 40m
Yield 4
Number Of Ingredients 6
Steps:
- In a medium saucepan over medium heat, mix heavy cream, butter, nutmeg, salt and pepper. Stirring constantly, bring to a boil, then reduce heat to simmer.
- Place spinach in a vegetable steamer, and steam until leaves are wilted. Drain in a colander, pressing out excess water with a large spoon.
- Coarsely chop spinach in a food processor, and gradually stir into the heavy cream mixture. Briefly return to boiling, then remove from heat.
Nutrition Facts : Calories 181.6 calories, Carbohydrate 5.1 g, Cholesterol 56 mg, Fat 17.3 g, Fiber 2.6 g, Protein 3.9 g, SaturatedFat 10.7 g, Sodium 392.5 mg, Sugar 0.6 g
SAVORY SPINACH AND ARTICHOKE STUFFING - EMERIL LAGASSE
Make and share this Savory Spinach and Artichoke Stuffing - Emeril Lagasse recipe from Food.com.
Provided by Cristina Barry
Categories Savory
Time 1h20m
Yield 10 serving(s)
Number Of Ingredients 17
Steps:
- Preheat the oven to 350 degrees F. Grease a 9 by 13-inch baking dish with 1 tablespoon olive oil.
- Bring a medium pot of water to a boil. Add the spinach and cook until just wilted, about 30 seconds. Drain and rinse with cold water. Once cool, squeeze as much water from spinach as possible, then roughly chop, and reserve.
- Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the onions and cook until golden brown and tender, about 5 minutes. Add the garlic, 2 teaspoons of Italian Essence, 1/2 teaspoon salt, and 1/4 teaspoon pepper, and cook, stirring, until the garlic is fragrant, about 30 seconds. Add the artichokes and cook, stirring, another 2 minutes. Remove from the heat and reserve.
- Combine the eggs, cream, chicken stock, lemon juice, remaining 1 tablespoon Italian Essence, remaining 2 teaspoons salt, and remaining 1 teaspoon pepper in a large bowl. Whisk to combine. Add the bread, spinach, artichoke mixture, brie, 1/4 cup Parmesan, and parsley and stir to combine. If bread does not absorb all of liquid immediately then let rest until this happens, about 20 minutes.
- Pour the bread pudding mixture into the prepared dish. Sprinkle remaining 1/4 cup Parmesan over the top and drizzle with remaining 2 tablespoons olive oil. Bake until firm in the center and golden brown, about 1 hour. Serve warm.
Nutrition Facts : Calories 875.7, Fat 39.4, SaturatedFat 19.3, Cholesterol 142.4, Sodium 2306, Carbohydrate 99.1, Fiber 11.6, Sugar 4.2, Protein 34.2
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