Grey Poupon Creamed Spinach Recipes

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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.

GREY POUPON CREAMED SPINACH



GREY POUPON Creamed Spinach image

Make a creamed spinach enhanced with onion, garlic, white wine and mustard. This GREY POUPON Creamed Spinach is an elegant and delicious dish.

Provided by My Food and Family

Categories     Home

Time 30m

Yield 8 servings.

Number Of Ingredients 9

1/3 cup butter or margarine
1/2 cup chopped onions
1 clove garlic, crushed
1/4 cup dry white wine
3 Tbsp. flour
1-1/2 cups milk
2 pkg. (10 oz. each) frozen chopped spinach, thawed, well drained
1/4 cup GREY POUPON Hearty Spicy Brown Mustard
1/8 tsp. ground black pepper

Steps:

  • Melt butter in large saucepan on medium-high heat. Add onions and garlic; cook and stir until onions are crisp-tender. Stir in wine; simmer 5 min., stirring occasionally.
  • Add flour; mix well. Gradually add milk, stirring until well blended. Cook until mixture thickens and begins to boil, stirring constantly. Boil 1 min.
  • Stir in remaining ingredients; cook until heated through, stirring occasionally.

Nutrition Facts : Calories 150, Fat 9 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 25 mg, Sodium 270 mg, Carbohydrate 9 g, Fiber 2 g, Sugar 4 g, Protein 5 g

QUICHE LORRAINE GREY POUPON



Quiche Lorraine Grey Poupon image

Our bacon and Swiss Quiche Lorraine gets its uniquely spiced taste from a dollop of Grey Poupon mustard.

Provided by My Food and Family

Categories     Dairy

Time 55m

Yield 6 servings

Number Of Ingredients 7

1/2 pkg. (15 oz.) ready-to-use refrigerated pie crust s (1 crust)
1 cup KRAFT Shredded Swiss Cheese
4 slices OSCAR MAYER Bacon, cooked, crumbled
2 Tbsp. green onion slices
3 egg s
1 cup light cream
2 Tbsp. GREY POUPON Dijon Mustard

Steps:

  • Preheat oven to 375°F. Prepare pie crust as directed on package for unfilled 1-crust pie using 9-inch pie plate. Sprinkle cheese, bacon and onion evenly onto bottom of crust.
  • Beat eggs, cream and mustard with wire whisk until well blended; pour over ingredients in crust.
  • Bake 35 to 40 minutes or until knife inserted in center comes out clean.

Nutrition Facts : Calories 420, Fat 34 g, SaturatedFat 15 g, TransFat 0 g, Cholesterol 175 mg, Sodium 510 mg, Carbohydrate 17 g, Fiber 0 g, Sugar 1 g, Protein 13 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

CREAMED SPINACH WITH GRUYERE



Creamed Spinach with Gruyere image

Provided by Anne Burrell

Categories     side-dish

Time 40m

Yield 4 servings

Number Of Ingredients 12

Extra-virgin olive oil, for the pan
4 cloves garlic, smashed
Crushed red pepper
2 1/2 pounds baby spinach
Kosher salt
1 shallot, diced
2 tablespoons unsalted butter
2 tablespoons all-purpose flour
1 cup milk
1/4 cup heavy cream
1/2 cup grated Gruyere cheese
1/2 cup grated Parmigiano, plus more for garnish

Steps:

  • Coat a large, straight-sided saute pan with olive oil and heat over medium heat. Add 2 cloves of garlic and a pinch of crushed red pepper and cook until the garlic is golden, about 1 minute. Remove the garlic and discard.
  • Add half of the spinach to the pan, season with salt and saute until gently wilted. Remove the spinach from the pan to a towel-lined colander set inside a bowl to let the spinach drain and cool. Repeat the process with the remaining garlic and spinach and another pinch of crushed red pepper. Squeeze the towel to remove most of the liquid from the spinach.
  • Remove any liquid from the bottom of the saute pan and coat lightly with olive oil. Heat the oil over medium heat, add the shallots and season with salt and a pinch of crushed red pepper. Saute until the shallots are translucent and very aromatic, 5 to 7 minutes. Add the butter and, when melted, stir in the flour. Cook until it is the texture of wet sand, 5 to 6 minutes. Whisk in the milk and heavy cream. Taste for seasoning and season with salt, if needed, (it will). Bring the milk and heavy cream 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. Stir in the Gruyere and Parmigiano until melted. Add the reserved spinach and stir to combine. Taste and adjust the seasoning, if needed. Transfer to a serving bowl, top with a sprinkle of Parmigiano and serve.

GARLICKY CREAMED SPINACH RECIPE BY TASTY



Garlicky Creamed Spinach Recipe by Tasty image

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

2 tablespoons unsalted butter
1 shallot, thinly sliced
3 large cloves garlic, grated
kosher salt, to taste
1 lb fresh spinach
1 tablespoon flour
½ cup heavy cream
½ cup cream cheese
½ cup grated parmesan cheese, plus more for garnish

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

CREAMED SPINACH WITH POACHED EGGS AND BRIOCHE CROUTONS



Creamed Spinach with Poached Eggs and Brioche Croutons image

To cut the prep time of this tasty brunch recipe in half, substitute three 10-ounce packages of frozen chopped spinach for fresh. Thaw and drain the spinach, squeezing out as much liquid as possible, and stir into the bechamel. The creamed spinach and the croutons can be made two days ahead and stored in the refrigerator and at room temperature, respectively.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes

Time 1h30m

Number Of Ingredients 9

7 tablespoons unsalted butter
1/2 loaf brioche, crusts removed, cut into 1/2-inch cubes (4 cups)
6 tablespoons all-purpose flour
3 1/4 cups whole milk
Coarse salt and freshly ground pepper
1/4 teaspoon freshly grated nutmeg
3 pounds spinach, thick stems removed, washed and drained, water still clinging to leaves
1 tablespoon distilled white vinegar
12 large eggs, cold

Steps:

  • Preheat oven to 350 degrees. Melt 2 tablespoons butter, toss with brioche cubes, and spread on a rimmed baking sheet. Toast until golden and crisp, about 8 minutes. Let cool completely.
  • Melt remaining 5 tablespoons butter in a large saucepan over medium heat. Add flour and cook, stirring, until golden, 2 to 3 minutes. Whisk in 3 cups milk and 1 1/2 teaspoons salt. Cook, stirring, until mixture is thick enough to coat the back of a wooden spoon, about 10 minutes. Remove from heat; stir in nutmeg and pepper to taste. Press parchment paper directly on surface of bechamel to cover.
  • Place half of spinach in a large pot over medium-high heat. Cover and cook just until spinach wilts, about 2 minutes. Add remaining spinach, cover, and cook until it collapses, about 2 minutes more; drain. When cool enough to handle, squeeze as much liquid from spinach as possible. Coarsely chop and stir into bechamel.
  • Bring 1 1/2 inches of water to a simmer in a large, deep skillet over medium-high heat. Stir in vinegar. Crack 1 egg into a small bowl. Holding bowl just above surface of water, gently pour egg into skillet. Repeat with 3 more eggs. Poach eggs, adjusting heat to maintain a simmer, just until whites are firm and yolks are still runny, about 4 minutes (for firmer yolks, poach 1 to 2 minutes more). Gently remove eggs from water with a slotted spoon, allowing excess water to drain, and transfer to a plate. Poach remaining eggs in 2 more batches. Use immediately or transfer to a bowl of ice-cold water.
  • Uncover creamed spinach and heat with remaining 1/4 cup milk in a saucepan over medium heat, stirring, until warmed through. If necessary, transfer poached eggs to a large pot of simmering water with a slotted spoon and cook until warmed through, about 30 seconds. Divide spinach evenly among 12 small ramekins or bowls, top with poached eggs and croutons, and season with salt and pepper. Serve immediately.

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