Flemings Creamed Spinach Recipes

CHEESY CREAMED SPINACH

Steps:

• Heat a large skillet over medium-high heat. Add spinach and cook until wilted, stirring constantly. Remove from the skillet and drain in a colander. Try to squeeze out as much liquid as possible.
• Melt the butter in the skillet over medium heat. Add garlic and onions; cook and stir until tender, about 5 minutes. Add the spinach and stir in the heavy cream. Sprinkle in the provolone cheese and stir to melt and coat the spinach. Once the provolone has melted, stir in the Parmesan cheese and continue to cook and stir until thickened. Season with salt and pepper and serve hot.

CREAMED SPINACH WITH PARMESAN

Steps:

• In four batches, place spinach in a steamer basket; place in a large saucepan over 1 in. of water. Bring to a boil; cover and steam for 3-4 minutes or until wilted. Transfer to a large bowl; keep warm., In a large skillet, saute onions in butter until tender. Stir in the flour, salt and pepper until blended. Gradually add milk and cream. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in cheese. Drain spinach; add sauce and toss to coat.

FLEMINGS CREAMED SPINACH

Steps:

• Melt 4 tablespoons butter in a saucepan over low heat, then add flour and stir with the butter until the mix turns light golden after about 5 minutes.
• Add onion, bay leaf, and cloves to the mix and then gradually whisk in milk until the mixture boils and thickens
• Boil the spinach in a large pot of boiling water just until it gets tender and wilted, this would take about 3 minutes then drain well
• Allow the spinach to cool down and thereafter roll up the spinach in a kitchen towel and squeeze out as much water as you can
• Finely chop the squeezed spinach and add it to the sauce then simmer and stir over low heat until the spinach mixes well with the sauce and is warm, thereafter add about 2 tablespoons of butter with salt and pepper

FLEMING'S CREAMED SPINACH

Steps:

• In a large skillet, heat butter until hot and melted. Add onion and saute over medium high to high heat, stirring, until soft. Stir in flour and cook a minute. Gradually whisk in half-and-half, chicken broth and cream cheese. Cook, whisking, over medium heat until sauce boils and is smooth. Cook a minute or two until thickened. Stir in 1/2 cup Parmesan cheese, well-drained spinach and salt and pepper to taste. Heat to boiling. Turn spinach mixture into a shallow 1- to 1 1/2-quart casserole dish, top with remaining 1/2 cup Parmesan cheese. Bake in a preheated 350-degree oven 12 to 15 minutes, until bubbly. NOTE: Mixture can also be turned into individual ramekins, if desired, and baked 5 to 10 minutes.

CREAMED SPINACH

Steps:

• Coat a large, straight-sided saute pan with olive oil and heat over medium heat. Add the spinach, cover and saute until gently wilted. Remove the spinach from the pan to a colander set inside a bowl to let the spinach drain and cool.
• Remove any liquid from the bottom of the saute pan and coat lightly with olive oil. Heat the oil over medium heat, add the onions, and season with salt, to taste. Saute the onions until they are translucent and very aromatic, about 5 to 7 minutes. Add the garlic and saute for 2 to 3 more minutes. Add the butter, and when melted stir in the flour. Cook until it is the texture of wet sand, about 5 to 6 minutes. Whisk in the milk, cayenne pepper and Parmigiano. Taste for seasoning and season with salt, if needed, (it will). Bring the milk to a boil, then reduce the heat and simmer for 5 to 6 minutes, stirring occasionally, so the milk doesn t scorch on the bottom.
• Add in the reserved spinach and stir to combine. Taste and adjust the seasoning, if needed. Transfer to a serving bowl and serve.

FLEMINGS CREAMED CORN

Steps:

• In a large skillet or saucepan, heat butter until melted. Add onions and saute over high heat until soft, about 2 to 3 minutes.
• Stir in flour and cook, stirring for 1 minute, then gradually whisk in half-and-half. Heat to boiling over medium high heat, whisking often, until thickened.
• Stir in well-drained (and thawed) corn and chiles and bring back to boiling. Stir in seasoned salt, cayenne pepper, sugar and 1/3 cup Parmesan cheese.
• Transfer to a shallow 1 1/2-quart baking dish. Sprinkle with remaining 1/3 cup Parmesan cheese and top with Gruyere cheese pieces.
• Bake in a preheated 350-degree oven 10 to 15 minutes, to melt cheese and until top is golden (can put under broiler broiler a minute or so to get golden). Garnish with jalapeno chile slices.
• NOTE: Corn mixture can also be spooned into 4 to 6 individual ramekins, each topped with some of cheeses and baked 5 to 10 minutes.

CLASSIC CREAMED SPINACH

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.

PAUL NEWMAN'S CREAMED SPINACH

Steps:

• Wash the spinach well and trim the stems.
• Place the spinach in a pan with just the water that clings to the leaves.
• Sprinkle with the nutmeg, cover the saucepan and steam for 2 to 3 minutes, until the leaves are wilted.
• Drain any excess liquid.
• Finely chop the spinach and return to the saucepan.
• Beat the cream cheese in a small bowl until fluffy.
• Gradually beat in the heavy cream until blended.
• Stir the cream cheese mixture into the chopped spinach.
• Cook over medium heat, stirring frequently, until blended and creamy.
• Serve immediately.
• Enjoy!