Delicious Creamed Spinach Recipes

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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.

DELICIOUS CREAMY SPINACH



Delicious Creamy Spinach image

A delish version of creamed spinach with a crispy top.

Provided by Katrina Kajganic

Categories     Side Dish     Vegetables     Greens

Time 35m

Yield 6

Number Of Ingredients 10

3 pounds fresh baby spinach
1 ¼ cups whole milk
1 cup heavy whipping cream
¼ cup butter
2 small shallots, finely diced
¼ cup all-purpose flour
⅛ teaspoon ground nutmeg
salt and ground black pepper to taste
¼ cup grated Romano cheese
¼ cup dry bread crumbs

Steps:

  • Set oven rack about 6 inches from the heat source and preheat the oven's broiler.
  • Bring about 1 inch of lightly salted water to a boil in a skillet; cook spinach in 2 batches until wilted, 1 to 2 minutes. Drain and rinse spinach under cold water until cool; squeeze small handfuls to remove moisture and coarsely chop.
  • Heat milk and heavy cream in a saucepan over medium heat, stirring occasionally, until warm.
  • Meanwhile, melt butter in a large saucepan over medium-low heat; cook and stir shallots until softened, about 5 minutes. Stir in flour and cook for about 3 minutes; add warm milk and cream mixture, whisking constantly. Simmer and whisk until thickened, 3 to 4 more minutes. Stir in spinach and nutmeg; season with salt and black pepper.
  • Transfer spinach mixture to a baking dish. Sprinkle with Romano cheese and bread crumbs.
  • Broil in preheated oven until just browned, about 5 minutes.

Nutrition Facts : Calories 348.4 calories, Carbohydrate 20.2 g, Cholesterol 84.9 mg, Fat 26.5 g, Fiber 5.4 g, Protein 11.9 g, SaturatedFat 16 g, Sodium 362.6 mg, Sugar 3.9 g

DELICIOUS CREAMED SPINACH



Delicious Creamed Spinach image

Resembles Applebee's .... but created from my memory of what Applebee's tasted like ... so not really a copy cat.

Provided by Cook4_6

Categories     Vegetable

Time 20m

Yield 6 serving(s)

Number Of Ingredients 5

2 tablespoons butter
1 teaspoon minced garlic
1 cup heavy cream
1/2 cup grated parmesan cheese
6 ounces Baby Spinach (fresh)

Steps:

  • Melt butter in a large skillet and add the garlic. Cook for 2-3 minutes.
  • Add cream and bring to a boil. When it begins to thicken a bit add the parmesan cheese and stir to blend.
  • Add the baby spinach to the pan and coat with the cream mixture.
  • Return to a simmer, and continue to stir until the spinach wilts and is well coated with the cream.

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.

HOLIDAY CREAMED SPINACH



Holiday Creamed Spinach image

My mother made a variety of spinach dishes when I was growing up. This rich, delicious creamed version is the only one that stayed with me through the years.-Edie DeSpain, Logan, Utah

Provided by Taste of Home

Categories     Side Dishes

Time 35m

Yield 12 servings.

Number Of Ingredients 9

4 packages (10 ounces each) fresh spinach, trimmed
2 tablespoons butter
2 medium onions, finely chopped
3 tablespoons all-purpose flour
1 teaspoon salt
1/2 teaspoon white pepper
2 cups whole milk
1/2 cup heavy whipping cream
1/2 cup grated Parmesan cheese

Steps:

  • In a Dutch oven, place steamer basket over 1 in. of water. Place a fourth of the spinach in basket. Bring water to a boil. Reduce heat to maintain a low boil; steam, covered, 3-4 minutes or just until spinach is wilted. Transfer to a colander; drain. Repeat with remaining spinach. , When spinach is cool enough to handle, squeeze dry. Coarsely chop spinach., In clean Dutch oven, heat butter over medium-high heat. Add onions; cook and stir until tender. Stir in flour, salt and white pepper until blended; gradually whisk in milk and cream. Bring to a boil, stirring constantly; cook and stir 1-2 minutes or until thickened. Stir in cheese and spinach; heat through.

Nutrition Facts : Calories 129 calories, Fat 8g fat (5g saturated fat), Cholesterol 26mg cholesterol, Sodium 357mg sodium, Carbohydrate 10g carbohydrate (4g sugars, Fiber 3g fiber), Protein 6g protein. Diabetic Exchanges

MUSHROOM SPINACH GNOCCHI WITH CREAMY BOURSIN SAUCE



Mushroom Spinach Gnocchi with Creamy Boursin Sauce image

This meatless meal takes minutes to make and can easily modified by adding your preferred protein, like sliced grilled chicken strips. The star of this recipe is the Boursin cheese as it's loaded with flavor!

Provided by thedailygourmet

Categories     Gnocchi

Time 15m

Yield 4

Number Of Ingredients 8

1 (18 ounce) package gnocchi
1 tablespoon unsalted butter
½ cup sliced fresh mushrooms
4 cloves garlic, minced
¼ cup heavy whipping cream
4 cups baby spinach
1 (5.2 ounce) package garlic and herb cheese spread (such as Boursin®)
¾ cup reserved pasta water

Steps:

  • Bring a large pot of lightly salted water to a boil. Cook gnocchi in the boiling water until they float to the top, 2 to 4 minutes.
  • Meanwhile, melt butter in a heavy skillet over medium-high heat. Add sliced mushrooms and sauté until softened, about 3 minutes. Add garlic and sauté until fragrant, about 30 seconds. Reduce heat, and pour in cream.
  • Scoop out 3/4 cup of pasta cooking water and set aside. Place spinach in the bottom of a colander and drain the gnocchi over the spinach to wilt it.
  • Stir cheese into the skillet and add reserved cooking water; keep stirring until cheese is melted.
  • Add gnocchi and wilted spinach to the skillet and stir until well combined. Serve immediately.

Nutrition Facts : Calories 420.5 calories, Carbohydrate 26.4 g, Cholesterol 95.4 mg, Fat 33.6 g, Fiber 2 g, Protein 7.4 g, SaturatedFat 21.9 g, Sodium 351.7 mg

CREAMED SPINACH



Creamed Spinach image

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

3 lb baby spinach
1 1/4 cups whole milk
1 cup heavy cream
1 small onion, finely chopped
1/2 stick (1/4 cup) unsalted butter
1/4 cup all-purpose flour
1/8 teaspoon freshly grated nutmeg

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.

CLASSIC CREAMED SPINACH



Classic Creamed Spinach image

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

Kosher salt
2 pounds baby spinach
1/2 cup (1 stick) unsalted butter
1/2 cup all-purpose flour
2 1/2 cups milk
1 cup heavy cream
Freshly ground black pepper
1/8 teaspoon cayenne pepper
1 tablespoon extra-virgin olive oil
1 cup Spanish onion, 1/4-inch dice
3 cloves garlic, minced
1/8 teaspoon freshly grated nutmeg

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.

CLASSIC CREAMED SPINACH



Classic Creamed Spinach image

Using fresh spinach instead of frozen really enhances the flavor of this classic recipe from Ann Van Dyk of Wrightstown, Wisconsin. The hint of nutmeg makes this side dish even more appealing.

Provided by Taste of Home

Categories     Side Dishes

Time 25m

Yield 4 servings.

Number Of Ingredients 8

3/4 pound fresh spinach, torn
2 tablespoons olive oil
6 tablespoons butter, cubed
1/4 cup chopped onion
1/4 cup all-purpose flour
1/2 teaspoon salt
1/8 teaspoon ground nutmeg
1-1/2 cups whole milk

Steps:

  • In a Dutch oven, cook spinach in oil until wilted, 3 minutes. Remove from pan; set aside. Melt butter in the Dutch oven; add onion and saute until crisp-tender, 2 minutes. , Stir in flour, salt and nutmeg until combined. Gradually whisk in milk until blended. Bring to a boil; cook and stir until thickened, 2 minutes. Add the chopped spinach. Reduce heat to low; cook, uncovered, until heated through, 5 minutes.

Nutrition Facts : Calories 318 calories, Fat 27g fat (14g saturated fat), Cholesterol 58mg cholesterol, Sodium 581mg sodium, Carbohydrate 14g carbohydrate (5g sugars, Fiber 3g fiber), Protein 7g protein.

CREAMED SPINACH



Creamed Spinach image

Categories     Milk/Cream     Side     Parmesan     Spinach     Gourmet     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 4 (side dish) servings

Number Of Ingredients 8

1 1/2 lb baby spinach
1/2 small onion, finely chopped
2 tablespoons unsalted butter
2 tablespoons all-purpose flour
1 cup plus 2 tablespoons warm milk
2 tablespoons freshly grated parmesan
1/2 teaspoon salt
Pinch of freshly grated nutmeg

Steps:

  • Cook spinach in 1 inch of boiling salted water in a large pot, covered, stirring once or twice, 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.
  • Cook onion in butter in a small heavy saucepan over moderately low heat, stirring, until softened, about 4 minutes. Whisk in flour and cook, stirring, 2 minutes. Add warm milk and simmer, whisking, 3 to 4 minutes. Whisk in parmesan, salt, nutmeg, and pepper to taste. Add spinach and cook, stirring, until heated through.

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

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7 RECIPES FOR LUSCIOUS CREAMED SPINACH | FOOD & WINE
2017-05-23 Spaghetti with Lemon, Chile and Creamy Spinach. 6. Creamy Spinach. Star chef Daniel Boulud's incredible side is ready in just 20 minutes. Creamy Spinach. 7. Coconut-Creamed Spinach. Unsweetened ...
From foodandwine.com


CLASSIC CREAMED SPINACH - RECIPE - FINECOOKING
Transfer the cream mixture to a liquid measuring cup and add 1/2 tsp. salt, a few grinds of pepper, and a big pinch of nutmeg. Wipe out the saucepan. Melt the butter in the pan over medium-low heat. Add the flour and cook, whisking constantly, until pale and smooth, about 1 minute. Whisk in the cream mixture in a slow, steady stream.
From finecooking.com


CREAMED SPINACH RECIPE [VIDEO] - SWEET AND SAVORY MEALS
2019-09-27 Creamy Sauce: Place a medium saucepan over medium heat and add 1/4 cup butter. Once the butter has melted, whisk in the flour and cook for a couple of minutes until just lightly golden in color. Add the diced onion and cook until transparent, about 2-3 minutes. Add the garlic and cook for about 30 seconds.
From sweetandsavorymeals.com


BEST EVER CREAMED SPINACH RECIPE | THE RECIPE CRITIC
2019-09-16 Drain the spinach and squeeze out as much liquid as possible. Set aside. In a large pan over medium high heat, melt the butter and cook the shallots until fragrant, about 2 minutes. Add the garlic, stir, and cook for another minute. Reduce the heat to medium, add the flour, stir, and allow to cook for about 2-3 minutes.
From therecipecritic.com


CREAMED SPINACH | KNORR US
Cook up Knorr's delicious Creamed Spinach made with a few simple ingredients. A recipe that's quick and easy to make but flavorful to eat!
From knorr.com


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