EASY CREAMED SPINACH
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
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
QUICK CREAMED SPINACH
The inspiration for this creamy side dish came from a local restaurant. I lightened up the original recipe by using fat-free half-and-half and fat-free cream cheese. I goes great with most any entree. -Susan Geddie of Harker Heights, Texas
Provided by Taste of Home
Categories Side Dishes
Time 15m
Yield 5 servings.
Number Of Ingredients 11
Steps:
- In a large nonstick skillet, saute onion and garlic in butter until tender. Stir in flour until blended. Gradually whisk in half-and-half until blended. Bring to a boil over medium-low heat; cook and stir for 2 minutes or until slightly thickened., Add the cream cheese, salt, nutmeg and pepper, stirring until cream cheese is melted. Stir in spinach and 1/4 cup Parmesan cheese; heat through. Sprinkle with remaining Parmesan cheese. Serve immediately.
Nutrition Facts : Calories 131 calories, Fat 4g fat (3g saturated fat), Cholesterol 12mg cholesterol, Sodium 704mg sodium, Carbohydrate 13g carbohydrate (0 sugars, Fiber 2g fiber), Protein 10g protein.
FAST AND EASY CREAMED SPINACH
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
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
EASY CREAMED SPINACH
Steps:
- Heat the butter in a large saucepan set over medium heat. Add the shallots and cook until softened and translucent, about 2 minutes. Add the spinach and stir until the spinach wilts, about 2 minutes. Slowly stir in the cheese, nutmeg and some salt and white pepper, and then stir in the cream. Cook for 1 minute. Serve immediately.
10 MINUTE CREAMED SPINACH
This is a quick short-cut recipe that I thought tasted great. I loved creamed spinach and am ridiculed by my kids because they think it is gross. I think it is totally yummy so the joke is on them.
Provided by ratherbeswimmin
Categories Spinach
Time 10m
Yield 6 serving(s)
Number Of Ingredients 5
Steps:
- Add the soup mix and milk to a large saucepan; bring mixture to a boil, stirring frequently.
- Add in the spinach, nutmeg, and pepper; bring to a boil again, stirring frequently.
- Take saucepan from burner and serve spinach immediately.
SO SIMPLE CREAMED SPINACH
Much like me, this is simple, quick, easy!! I've made it for years, have no idea where it came from. Cook times are if you don't nuke it.
Provided by LaLa Lola
Categories Spinach
Time 40m
Yield 6 serving(s)
Number Of Ingredients 4
Steps:
- Prepare spinach according to package directions.
- Drain well.
- Melt margarine.
- Add mayonaise to margarine; stir to blend.
- Combine mayo/margarine with drained spinach.
- Put in ovenproof casserole dish.
- Sprinkle with Parmesan cheese.
- Heat in 350 oven for 20-30 minutes, or in microwave on high for 2-3 minutes.
Nutrition Facts : Calories 110.2, Fat 9.8, SaturatedFat 1.8, Cholesterol 1.3, Sodium 179.5, Carbohydrate 4.5, Fiber 2.4, Sugar 1, Protein 3.1
EASY CREAMED SPINACH
Double cream, Parmesan cheese and a pinch of nutmeg turn this spinach side into something a little bit special
Provided by Tom Kerridge
Categories Side dish
Time 8m
Number Of Ingredients 5
Steps:
- In a large sauté pan, heat the butter over a medium heat. Tip in the spinach and wilt for 5 mins until all the liquid from the spinach has evaporated.
- Add the double cream and grated Parmesan. Season well and add a little nutmeg, if you like. Serve as a delicious side to smoked haddock.
Nutrition Facts : Calories 353 calories, Fat 34 grams fat, SaturatedFat 21 grams saturated fat, Carbohydrate 1 grams carbohydrates, Sugar 1 grams sugar, Fiber 1 grams fiber, Protein 11 grams protein, Sodium 0.6 milligram of sodium
EASY CREAMED SPINACH
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
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.
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.
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