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
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- THE PALM RECIPE - (5/5)
Provided by Jmcjr18
Number Of Ingredients 10
Steps:
- Using your hands, squeeze as much water as possible from the sauce spinach. In a large saucepan, combine the butter and cream over medium Heat. When the butter is melted, stirring the spinach, salt, white pepper, and Nutmeg. Stirring occasionally, bring the mixture to a simmer, then cook for three minutes. In a small bowl, blend the cornstarch and wine with your fingertips so that you can feel when all the starch is dissolved. Add to the spinach mixture, and continue stirring until thickened, about two minutes. Stir in the cheese and taste for seasoning. Serve at once, or keep warm in the top of a double boiler over fairly simmering water for up to 30 minutes. Serves 6 to 8.
THE ULTIMATE CREAMED SPINACH
Make and share this The Ultimate Creamed Spinach recipe from Food.com.
Provided by JackieOhNo
Categories Spinach
Time 40m
Yield 6-8 serving(s)
Number Of Ingredients 13
Steps:
- Cook the spinach, covered, in boiling salted water until tender, about 4 minutes. Rinse under cold running water; drain, pressing out all liquid with the back of a spoon. Chop fine.
- In a medium saucepan over low heat, melt 2-1/2 T. of the butter. Stir in flour. Cook, stirring constantly, 2 minutes. Whisk in hot milk. Cook until thick, about 2 minutes. Add gruyere cheese, the 2 T. finely grated parmesan, salt, pepper, nutmeg, and hot pepper sauce. Stir in spinach; remove from heat. Stir in lemon zest; mix thoroughly. Transfer to a shallow, buttered, 4-cup baking dish.
- In a small skillet over medium heat, melt remaining 2 T. butter. Stir in bread crumbs. Cook, stirring constantly, until golden. Spoon crumbs evenly over spinach mixture. Sprinkle with 1/4 cup of roughly grated parmesan.
- Bake in a preheated 425-degree oven for 14 minutes.
Nutrition Facts : Calories 237.7, Fat 14.5, SaturatedFat 8.5, Cholesterol 38.7, Sodium 536.1, Carbohydrate 18.1, Fiber 4.7, Sugar 1.5, Protein 12
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.
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
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
CREAMED SPINACH
Categories Milk/Cream Dairy Leafy Green Onion Side Christmas Vegetarian Quick & Easy Spinach Gourmet Sugar Conscious Pescatarian Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 10 servings
Number Of Ingredients 7
Steps:
- Cook spinach in 2 batches in 1 inch of boiling salted water in an 8-quart pot, stirring constantly, until wilted, 1 to 2 minutes. Drain in a colander and rinse under cold running water until cool. Squeeze small handfuls of spinach to remove as much moisture as possible, then coarsely chop.
- Heat milk and cream in a small saucepan over moderate heat, stirring, until warm. Meanwhile, cook onion in butter in a 3-quart heavy saucepan over moderately low heat, stirring occasionally, until softened, about 4 minutes. Whisk in flour and cook roux, whisking, 3 minutes. Add warm milk mixture in a fast stream, whisking constantly to prevent lumps, and simmer, whisking, until thickened, 3 to 4 minutes. Stir in nutmeg, spinach, and salt and pepper to taste and cook, stirring, until heated through.
GARLIC CREAMED SPINACH
This creamed spinach side goes with just about anything. Try it with pasta, roasted pork or baked chicken. -Debbie Glasscock, Conway, Arkansas
Provided by Taste of Home
Categories Side Dishes
Time 20m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- In a large skillet, heat oil over medium-high heat. Add onion; cook and stir until tender, 5-7 minutes. Add spinach and garlic; cook 2 minutes longer. Stir in remaining ingredients; cook until cream cheese is melted.
Nutrition Facts : Calories 279 calories, Fat 24g fat (12g saturated fat), Cholesterol 57mg cholesterol, Sodium 579mg sodium, Carbohydrate 11g carbohydrate (4g sugars, Fiber 5g fiber), Protein 9g protein.
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