Creamed Spinach With Sour Cream Recipes

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FAST AND EASY CREAMED SPINACH



Fast and Easy Creamed Spinach image

This is a little easier, a little quicker, a little more contemporary, and believe it or not, a little lighter than traditional creamed spinach. Have all your ingredients ready to go ahead of time. It's a classic steak side dish.

Provided by Chef John

Categories     Side Dish     Vegetables     Greens

Time 35m

Yield 6

Number Of Ingredients 10

2 teaspoons olive oil
2 (16 ounce) bags fresh spinach
salt and freshly ground black pepper to taste
1 pinch cayenne pepper, or to taste
1 pinch freshly grated nutmeg
1 tablespoon butter
2 tablespoons minced shallot
¾ cup heavy whipping cream
1 teaspoon freshly grated lemon zest
2 tablespoons finely shredded Parmigiano-Reggiano cheese

Steps:

  • Pour olive oil into a large soup pot, place over high heat, add spinach, and cover. Cook for 1 minute, uncover, and lightly stir until most of the leaves are bright green and wilted, about 2 minutes. Quickly drain spinach in a strainer and transfer to a plate lined with 4 or 5 paper towels. Once cool enough to handle, squeeze as much liquid from the spinach as possible. Transfer spinach to a cutting board and coarsely chop.
  • Mix salt, black pepper, cayenne pepper, and nutmeg in a small bowl.
  • Place a large skillet over medium heat, melt butter in skillet, and stir shallot in the hot butter until just barely golden and translucent, 3 to 4 minutes. Stir seasoning mixture into shallot mixture and pour in cream. Raise heat to medium-high and reduce cream sauce to about half, about 5 minutes. Stir in lemon zest.
  • Reduce heat to low and toss spinach with cream sauce in skillet. Cook and stir until spinach is heated through and coated, about 2 minutes. Stir Parmigiano-Reggiano cheese into spinach until thoroughly combined; serve immediately.

Nutrition Facts : Calories 178.9 calories, Carbohydrate 7.1 g, Cholesterol 47 mg, Fat 15.6 g, Fiber 3.4 g, Protein 5.7 g, SaturatedFat 8.7 g, Sodium 173.4 mg, Sugar 0.8 g

CREAMED SPINACH WITH SOUR CREAM



Creamed Spinach with Sour Cream image

My 'middle' son won't eat anything with 'green' in it. He will eat this though. Very simple and delicious.

Provided by evelynathens

Categories     Spinach

Time 30m

Yield 6 serving(s)

Number Of Ingredients 9

3 lbs spinach, washed well
1/2 cup chicken broth
1/3 cup minced shallot
2 tablespoons butter
1/2 cup sour cream
1 teaspoon fresh lemon juice
1/8 teaspoon sugar
1/8 teaspoon freshly-grated nutmeg
1/4 cup sliced almonds, toasted lightly

Steps:

  • Cook spinach in the water clinging to the leaves, covered, over moderate heat, stirring occasionally, for 3 minutes, or until it is wilted.
  • Drain spinach in a colander, refresh under cold water, and squeeze dry by handfuls.
  • Transfer spinach to the processor, add broth and puree mixture.
  • In a large skillet, cook shallot in the butter over moderately-low heat, stirring, until translucent.
  • Add spinach puree and sour cream.
  • Combine mixture well.
  • Stir in lemon juice, sugar, nutmeg and season to taste.
  • Cook mixture, stirring, until just heated through.
  • Transfer to a serving dish and sprinkle with almonds.

Nutrition Facts : Calories 159.8, Fat 10.8, SaturatedFat 5.3, Cholesterol 18.6, Sodium 281.6, Carbohydrate 11.6, Fiber 5.5, Sugar 1.4, Protein 8.6

CREAMED SPINACH



Creamed Spinach image

Provided by Tyler Florence

Categories     side-dish

Time 30m

Yield 6 to 8 servings

Number Of Ingredients 8

3 pounds spinach
2 tablespoons unsalted butter
2 tablespoons extra-virgin olive oil
2 cloves garlic, lightly smashed
3/4 cup heavy cream
1 teaspoon freshly ground nutmeg
1/4 cup freshly grated Parmesan
Kosher salt and freshly ground black pepper

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 image

Provided by Sunny Anderson

Categories     side-dish

Time 45m

Yield 6 servings

Number Of Ingredients 11

4 tablespoons unsalted butter, plus more for pan
1/2 red onion, chopped
Kosher salt and freshly ground black pepper
2 cloves garlic, minced
2 teaspoons red chili flakes
1 3/4 cups heavy cream
1 cup shredded Parmesan
1 teaspoon ground nutmeg
1/2 cup sour cream
2 (10-ounce) packages frozen chopped spinach, thawed and squeezed dry
1/2 cup packaged fried onions (recommended: French's)

Steps:

  • Preheat the oven to 375 degrees F. Butter an 8 by 8-inch baking dish. Melt the butter in a large skillet over medium-high heat. Add the onion and a pinch of salt. Saute for 3 minutes, then add the garlic and red chili flakes and saute for 2 more minutes. Add the heavy cream, Parmesan, and nutmeg. Heat until the cream is just beginning to bubble, stirring often. Turn the burner off and stir in sour cream and spinach. Adjust the seasoning with salt and pepper, to taste. Pour into the prepared baking dish and sprinkle the top evenly with fried onions. Bake until golden and bubbly, 15 to 20 minutes.

CREAMED SPINACH



Creamed Spinach image

The incredible mound of spinach called for here (3 pounds!) deflates quickly after an initial blanching, which helps maintain its deep green color. Shallots and garlic lend sweetness, while a mix of milk and heavy cream provides richness without being too heavy. Finally, tangy sour cream lifts and balances the dish. The spinach can be blanched, cooled and chopped a day ahead and stored in the refrigerator. Leftovers make a great omelet or quiche filling, and are also a terrific addition to pasta.

Provided by Kay Chun

Categories     vegetables, side dish

Time 25m

Yield 6 to 8 servings

Number Of Ingredients 9

3 pounds adult spinach (from five 10-ounce bags), tough stems removed
3 tablespoons unsalted butter
1/4 cup finely chopped shallot
3 garlic cloves, minced
2 tablespoons all-purpose flour
1 cup whole milk
1 cup heavy cream
Salt and black pepper
1/4 cup sour cream

Steps:

  • In a large pot, bring ½ inch of water to a boil over high. Add spinach in 3 batches, stirring until each batch is wilted before adding another, until all of the spinach is wilted, about 3 minutes. Drain in a colander and run under cold water until cool. Drain again, pressing out excess water, then coarsely chop for a total of 4 packed cups.
  • In the same pot, melt 2 tablespoons of the butter over medium-low. Add shallot and cook, stirring, until softened with no color, about 2 minutes. Stir in garlic until fragrant, 30 seconds. Add the remaining 1 tablespoon butter and stir until melted, then add flour and cook, stirring constantly, until flour is light golden but the shallots still have no color, about 3 minutes. While whisking constantly, drizzle in milk and cream until smooth, and season with salt and pepper. Bring to a simmer, then add chopped spinach and season with salt and pepper. Cook, stirring, until the spinach is totally incorporated and the sauce is thickened, 2 to 3 minutes. Stir in sour cream until combined. Transfer to a bowl and serve warm.

EASY CREAMED SPINACH



Easy Creamed Spinach image

This delicious recipe is a life-saver during the holidays, when time is short. With only three ingredients, it's also easy to double.-Sherri Hoover, Perth Road, Ontario

Provided by Taste of Home

Categories     Side Dishes

Time 30m

Yield 4 servings.

Number Of Ingredients 3

2 packages (10 ounces each) frozen chopped spinach, thawed and well drained
2 cups sour cream
1 envelope onion soup mix

Steps:

  • In a large bowl, combine all ingredients. Spoon into a greased 1-qt. baking dish. Cover and bake at 350° for 25-30 minutes or until heated through.

Nutrition Facts : Calories 276 calories, Fat 20g fat (14g saturated fat), Cholesterol 80mg cholesterol, Sodium 730mg sodium, Carbohydrate 11g carbohydrate (4g sugars, Fiber 3g fiber), Protein 7g protein.

ABSOLUTELY THE BEST CREAMED SPINACH



Absolutely the Best Creamed Spinach image

This is smooth baby! Be sure and use a good quality melting cheese for best results. NOTE: 08/19/08, we edited the recipe to a larger spinach-to-sauce ratio.

Provided by 2Bleu

Categories     Vegetable

Time 40m

Yield 8 serving(s)

Number Of Ingredients 11

1 lb fresh spinach, bunches, leaves only, well washed (or 2 10-oz boxes frozen spinach)
1 tablespoon unsalted butter
1 tablespoon all-purpose flour
1 cup 2% low-fat milk, warmed
1/4 cup heavy cream
1 teaspoon salt
1/2 teaspoon white pepper
1/3 cup asadero cheese, shredded (or Queso Quesadilla cheese)
1 tablespoon olive oil
1 large onion, finely diced
2 garlic cloves, minced

Steps:

  • COOK THE SPINACH (if using fresh spinach): Heat a very large, deep skillet over medium heat. Add all the spinach with the water still clinging to its leaves, you may have to firmly pack it. Cover the pan tightly (weight the lid down, if necessary). Leave the spinach to cook for about 2 minutes, then turn it over so that the wilted leaves are on the top. Cover and repeat the process a few times more, until all spinach is nicely wilted. Remove from the heat and cool to room temperature. Drain spinach and reserve the pot that you cooked the spinach inches DO NOT WASH OR WIPE CLEAN.
  • If you don't have a salad spinner (OR if using frozen spinach), squeeze the spinach dry with your hands a little at a time, squeezing as much liquid as possible from the leaves. Use paper towels and gently blot the spinach to help it dry. Chop the spinach leaves coarsely and set aside.
  • MAKE A ROUX: In a medium saucepan, melt the butter over medium heat. Stir in the flour with a wooden spoon, to make a loose paste. Cook for about 1 minute. As soon as it balls up into a paste, exchange the wooden spoon for a wire wisk and in a steady stream, whisk in the warm milk. Stir slowly, until the roux comes to a simmer, about 2 minutes, stirring continuously, until the sauce has thickened.
  • Add the cream, salt, and pepper, and stir for 1 minute more. Remove the pan from the heat and stir in the cheese to melt.
  • ONION MIXTURE: In the same skillet where the spinach was cooked, heat the olive oil over medium heat. Add the onion and garlic and saute, stirring occasionally, for about 5 minutes or until onions are translucent.
  • ASSEMBLY: Add the cooked spinach and the cheese sauce to the pan and stir together over medium heat until well mixed and heated through. Taste for seasoning, and transfer to a heated and covered serving dish.

GARLIC CREAMED SPINACH



Garlic Creamed Spinach image

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

1 tablespoon olive oil
1 small onion, chopped
2 packages (10 ounces each ) frozen chopped spinach, thawed and squeezed dry
2 garlic cloves, minced
8 ounces cream cheese, softened
1/4 cup 2% milk
1/2 teaspoon salt
1/2 teaspoon pepper

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.

EASY CREAMED SPINACH



Easy Creamed Spinach image

Our take on the classic creamed spinach side dish uses fresh spinach and cream cheese as a thickener. It's a crowd pleasing recipe that's popular with both young and old.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Gluten-Free Recipes

Time 30m

Number Of Ingredients 8

3 to 4 bunches (2 1/2 pounds total) flat-leaf spinach, trimmed and cleaned
2 tablespoons butter
1/2 medium onion, minced
4 garlic cloves, minced
4 ounces bar cream cheese, cut into pieces
1/2 cup milk
pinch ground nutmeg
coarse salt and ground pepper

Steps:

  • Bring a large pot of salted water to a boil. Add spinach, and cook just until wilted, about 1 minute. Drain in a colander; rinse with cold water until cool. Squeeze spinach to remove as much liquid as possible; coarsely chop, and set aside.
  • In a large saucepan, heat butter over medium. Add onion and garlic; season with salt and pepper. Cook, stirring occasionally, until onion softens, 3 to 5 minutes.
  • Add cream cheese and milk; cook, stirring, until cream cheese is melted and smooth. Stir in spinach. Simmer over medium heat until mixture thickens, 8 to 10 minutes. Add nutmeg; season with salt and pepper.

Nutrition Facts : Calories 225 g, Fat 17 g, Fiber 4 g, Protein 9 g

CREAMED SPINACH



Creamed Spinach image

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

1 ½ cups whole milk
4 (10 ounce) boxes boxes frozen chopped spinach, thawed and squeezed dry; reserve 1/2 cup liquid
3 large garlic cloves, minced
2 tablespoons butter
3 tablespoons all-purpose flour
½ cup grated Parmesan cheese
½ teaspoon ground nutmeg
Salt and ground black pepper

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

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