Creamed Spinach From Oikos Recipes

CREAMED SPINACH

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

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.

CREAMED SPINACH FROM OIKOS®

Steps:

• In a 3-quart saucepan heat butter; Add flour and cook 2-3 minutes to create a roux. Slowly whisk in chicken broth and blend until smooth (mixture will be thick). Bring to a boil.
• Reduce heat to simmer, add spinach and heat through. Add yogurt, salt, pepper and nutmeg and heat through. Serve.

CREAMED SPINACH FROM OIKOS®

Steps:

• In a 3-quart saucepan heat butter; Add flour and cook 2-3 minutes to create a roux. Slowly whisk in chicken broth and blend until smooth (mixture will be thick). Bring to a boil.
• Reduce heat to simmer, add spinach and heat through. Add yogurt, salt, pepper and nutmeg and heat through. Serve.

CREAMED SPINACH FROM OIKOS®

Steps:

• In a 3-quart saucepan heat butter; Add flour and cook 2-3 minutes to create a roux. Slowly whisk in chicken broth and blend until smooth (mixture will be thick). Bring to a boil.
• Reduce heat to simmer, add spinach and heat through. Add yogurt, salt, pepper and nutmeg and heat through. Serve.

CREAMED SPINACH

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.