GARLIC SAUTEED SPINACH
Dinner couldn't be simpler with Ina Garten's Garlic Sauteed Spinach recipe from Barefoot Contessa on Food Network. It's an easy, go-to side dish for your table.
Provided by Ina Garten
Categories side-dish
Time 10m
Yield 6 servings
Number Of Ingredients 8
Steps:
- Rinse the spinach well in cold water to make sure it's very clean. Spin it dry in a salad spinner, leaving just a little water clinging to the leaves.
- In a very large pot or Dutch oven, heat the olive oil and saute the garlic over medium heat for about 1 minute, but not until it's browned. Add all the spinach, the salt, and pepper to the pot, toss it with the garlic and oil, cover the pot, and cook it for 2 minutes. Uncover the pot, turn the heat on high, and cook the spinach for another minute, stirring with a wooden spoon, until all the spinach is wilted. Using a slotted spoon, lift the spinach to a serving bowl and top with the butter, a squeeze of lemon, and a sprinkling of sea or kosher salt. Serve hot.
CREAMED SPINACH II
My kids absolutely love this simple, fast side dish. They actually believe if they go in a restaurant, spinach will be served as wonderful as this!
Provided by LSCHOETTLER
Categories Side Dish Vegetables Greens
Time 20m
Yield 6
Number Of Ingredients 4
Steps:
- Prepare spinach according to package directions; drain well.
- In a large saucepan over medium-high heat, combine spinach, mushroom soup and butter. Bring to a low boil. Season with garlic salt to taste.
Nutrition Facts : Calories 87.6 calories, Carbohydrate 7.4 g, Cholesterol 5.1 mg, Fat 5.5 g, Fiber 2.7 g, Protein 4.3 g, SaturatedFat 2 g, Sodium 411.6 mg, Sugar 1.4 g
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.
GARLICKY CREAMED SPINACH RECIPE BY TASTY
Here's what you need: unsalted butter, shallot, garlic, kosher salt, fresh spinach, flour, heavy cream, cream cheese, grated parmesan cheese
Provided by Nichi Hoskins
Categories Sides
Time 30m
Yield 2 servings
Number Of Ingredients 9
Steps:
- Melt the butter in a large pan over medium heat. Add the shallot and cook until softened, 3 to 4 minutes. Add the garlic and cook for 1 to 2 minutes, until fragrant. Season with salt.
- Add the spinach, season with salt, and sauté until wilted, 3 minutes. Transfer to a strainer to drain any excess water.
- Return the spinach to the pan and sprinkle with the flour. Cook for 1 minute, until the flour is lightly browned.
- . Add the heavy cream, cream cheese, and Parmesan cheese. Cook until fully incorporated and thickened, stirring often, 3 to 5 minutes. Season with salt to taste.
- Transfer to a serving bowl and top with more Parmesan cheese. Serve warm.
- Enjoy!
Nutrition Facts : Calories 735 calories, Carbohydrate 21 grams, Fat 68 grams, Fiber 6 grams, Protein 22 grams, Sugar 7 grams
GULLIVER'S CREAMED SPINACH
Another from my stash of yellowed newspaper clippings. This is an absolutely amazing creamed spinach, thick and full of flavor. Just make sure you really squeeze as much moisture from the spinach as possible. We have doubled and tripled this just fine. I hope you enjoy this as much as we do.
Provided by SteelerSue
Categories Vegetable
Time 30m
Yield 2 1/2 cups, 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Thaw spinach and squeeze completely dry. Chop bacon and onion very fine and place in saucepan. Saute bacon and onion until bacon is cooked. Stir in flour to make smooth paste. Gradually add milk, bring to boil and simmer 10 minutes over low heat until thickened. Add salt and pepper. At this point, you can either chop spinach finely or keep as is, then add to cream sauce, combine well and heat through.
Nutrition Facts : Calories 200, Fat 11.6, SaturatedFat 4.7, Cholesterol 22.2, Sodium 866.2, Carbohydrate 16.2, Fiber 4.9, Sugar 2, Protein 10.9
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.
NON-DAIRY CREAMED SPINACH AND KALE
Non-dairy creamed spinach and kale with coconut milk.
Provided by Michael Jones
Time 45m
Yield 8
Number Of Ingredients 9
Steps:
- Combine coconut milk, onion, and garlic in a large saucepan over medium heat; bring to a simmer. Reduce heat to a bare simmer and cook, stirring frequently, until onion is translucent, about 5 minutes. Stir in raisins, salt, pepper, and nutmeg.
- Increase heat to medium. Add kale, a few handfuls at a time, stirring and adding more as it wilts. Cover and cook, stirring occasionally, for 12 minutes.
- Uncover and add spinach, a few handfuls at a time, stirring and adding more until all has been added. Cook, uncovered, until both kale and spinach are very tender and any excess liquid has mostly evaporated, 6 to 8 minutes.
Nutrition Facts : Calories 162.2 calories, Carbohydrate 18.8 g, Fat 9.7 g, Fiber 3.2 g, Protein 4.5 g, SaturatedFat 8.1 g, Sodium 224.9 mg, Sugar 6.8 g
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