Spinach Cream Recipes

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FAST AND EASY CREAMED SPINACH



Fast and Easy Creamed Spinach image

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

2 teaspoons olive oil
2 (16 ounce) bags fresh spinach
salt and freshly ground black pepper to taste
1 pinch cayenne pepper, or to taste
1 pinch freshly grated nutmeg
1 tablespoon butter
2 tablespoons minced shallot
¾ cup heavy whipping cream
1 teaspoon freshly grated lemon zest
2 tablespoons finely shredded Parmigiano-Reggiano cheese

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



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

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.

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



Creamed Spinach image

Provided by Sunny Anderson

Categories     side-dish

Time 45m

Yield 6 servings

Number Of Ingredients 11

4 tablespoons unsalted butter, plus more for pan
1/2 red onion, chopped
Kosher salt and freshly ground black pepper
2 cloves garlic, minced
2 teaspoons red chili flakes
1 3/4 cups heavy cream
1 cup shredded Parmesan
1 teaspoon ground nutmeg
1/2 cup sour cream
2 (10-ounce) packages frozen chopped spinach, thawed and squeezed dry
1/2 cup packaged fried onions (recommended: French's)

Steps:

  • Preheat the oven to 375 degrees F. Butter an 8 by 8-inch baking dish. Melt the butter in a large skillet over medium-high heat. Add the onion and a pinch of salt. Saute for 3 minutes, then add the garlic and red chili flakes and saute for 2 more minutes. Add the heavy cream, Parmesan, and nutmeg. Heat until the cream is just beginning to bubble, stirring often. Turn the burner off and stir in sour cream and spinach. Adjust the seasoning with salt and pepper, to taste. Pour into the prepared baking dish and sprinkle the top evenly with fried onions. Bake until golden and bubbly, 15 to 20 minutes.

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.

SPINACH WITH CREAM



Spinach With Cream image

A little different than regular creamed spinach because of the cheese a good way to get my kids to eat spinach

Provided by Pumpkie

Categories     Vegetable

Time 15m

Yield 4 serving(s)

Number Of Ingredients 6

2 (10 ounce) bags fresh spinach, stemmed,washed and drained
2 tablespoons butter
1/3 cup heavy cream
1/2 teaspoon fresh grated nutmeg
fine sea salt
1/4-1/2 freshly grated parmigiano-reggiano cheese

Steps:

  • Put the spinach in a large pot with just the water clinging to its leaves, cover, and cook until wilted, 3 to 4 minutes.
  • Drain well and squeeze dry.
  • In a skillet, melt the butter over medium heat, add the spinach, cream, nutmeg and salt and stir well.
  • Sprinkle on the cheese.
  • I use the full amount of cheese because we like a lot of cheese if you prefer less use less.
  • Turn off the heat, cover the pot and let sit for a few minutes until the cheese melts.
  • Serve immediately.

SIMPLE CREAMED SPINACH



Simple Creamed Spinach image

Whipping cream and a touch of nutmeg and cayenne adds richness and spice to this classic side dish. Make this your easy go-to for entertaining or formal dinners.

Provided by Taste of Home

Categories     Side Dishes

Time 25m

Yield 4 servings.

Number Of Ingredients 7

1 package (10 ounces) frozen chopped spinach
2 tablespoons butter
2 teaspoons all-purpose flour
3/4 cup heavy whipping cream
1/4 teaspoon salt
1/8 teaspoon pepper
Dash each ground nutmeg and cayenne pepper

Steps:

  • Cook spinach according to package directions; drain and squeeze dry., Meanwhile, in a small saucepan, melt butter. Stir in flour until smooth; gradually add cream. Bring to a boil; cook and stir 2 minutes or until thickened. Add seasonings and spinach; heat through, stirring occasionally.

Nutrition Facts :

CREAMED FRESH SPINACH



Creamed Fresh Spinach image

This flavorful no-frills side dish is a great way to incorporate the nutritious leafy greens into a meal. My mom always included creamed spinach or carrots on our holiday menu. -Rosemarie Forcum White Stone, Virginia

Provided by Taste of Home

Categories     Side Dishes

Time 20m

Yield 8 servings.

Number Of Ingredients 7

4 packages (9 ounces each) fresh baby spinach
1/4 cup butter, cubed
1/4 cup all-purpose flour
1 cup heavy whipping cream
1 cup milk
2 tablespoons finely chopped onion
Salt and white pepper to taste

Steps:

  • Place spinach in a Dutch oven over 1 in. of water. Bring to a boil; reduce heat. Cover and steam just until wilted, about 4 minutes. Drain; chop and set aside., Melt butter in a large saucepan over medium heat. Whisk in the flour until smooth. Gradually add cream and milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in the onion, salt and pepper. Fold in spinach; heat through.

Nutrition Facts : Calories 191 calories, Fat 18g fat (11g saturated fat), Cholesterol 60mg cholesterol, Sodium 101mg sodium, Carbohydrate 6g carbohydrate (3g sugars, Fiber 1g fiber), Protein 3g protein.

CREAMED SPINACH



Creamed Spinach image

The incredible mound of spinach called for here (3 pounds!) deflates quickly after an initial blanching, which helps maintain its deep green color. Shallots and garlic lend sweetness, while a mix of milk and heavy cream provides richness without being too heavy. Finally, tangy sour cream lifts and balances the dish. The spinach can be blanched, cooled and chopped a day ahead and stored in the refrigerator. Leftovers make a great omelet or quiche filling, and are also a terrific addition to pasta.

Provided by Kay Chun

Categories     vegetables, side dish

Time 25m

Yield 6 to 8 servings

Number Of Ingredients 9

3 pounds adult spinach (from five 10-ounce bags), tough stems removed
3 tablespoons unsalted butter
1/4 cup finely chopped shallot
3 garlic cloves, minced
2 tablespoons all-purpose flour
1 cup whole milk
1 cup heavy cream
Salt and black pepper
1/4 cup sour cream

Steps:

  • In a large pot, bring ½ inch of water to a boil over high. Add spinach in 3 batches, stirring until each batch is wilted before adding another, until all of the spinach is wilted, about 3 minutes. Drain in a colander and run under cold water until cool. Drain again, pressing out excess water, then coarsely chop for a total of 4 packed cups.
  • In the same pot, melt 2 tablespoons of the butter over medium-low. Add shallot and cook, stirring, until softened with no color, about 2 minutes. Stir in garlic until fragrant, 30 seconds. Add the remaining 1 tablespoon butter and stir until melted, then add flour and cook, stirring constantly, until flour is light golden but the shallots still have no color, about 3 minutes. While whisking constantly, drizzle in milk and cream until smooth, and season with salt and pepper. Bring to a simmer, then add chopped spinach and season with salt and pepper. Cook, stirring, until the spinach is totally incorporated and the sauce is thickened, 2 to 3 minutes. Stir in sour cream until combined. Transfer to a bowl and serve warm.

EASY CREAMED SPINACH



Easy creamed spinach image

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

1 tbsp butter
200g spinach
75ml double cream
3 tbsp grated parmesan (or vegetarian alternative)
grating of nutmeg (optional)

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

CREAMED SPINACH



Creamed spinach image

What can be better than a side of creamy, nutmeg-infused spinach? Perfect to accompany any roast and especially good at Christmas

Provided by Good Food team

Categories     Dinner, Side dish

Time 25m

Number Of Ingredients 7

25g butter
1 small onion, finely chopped
2 tbsp plain flour
200ml full-fat milk
2 x 200g bags spinach
100ml single cream
fresh nutmeg, for grating

Steps:

  • Heat 25g butter in a saucepan, then add 1 finely chopped small onion and cook for 5 mins until softened.
  • Stir in 2 tbsp plain flour and cook for 2 mins, then slowly start to whisk in 200ml full-fat milk. When it has all been incorporated, gently cook for 5 mins until the sauce has thickened.
  • Meanwhile, place two 200g bags spinach in a large colander. Pour over a kettle full of boiling water until the leaves have wilted (you may have to do this twice).
  • Place the spinach in a clean dishcloth, squeeze out any excess liquid, then roughly chop.
  • Stir into the sauce with 100ml single cream, gently heat, then finely grate over some fresh nutmeg and season well.

Nutrition Facts : Calories 83 calories, Fat 6 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 5 grams carbohydrates, Sugar 3 grams sugar, Fiber 1 grams fiber, Protein 3 grams protein, Sodium 0.26 milligram of sodium

CREAMED SPINACH



Creamed Spinach image

This classic dish, a staple of high-end steakhouses and humble tables alike, is one that every cook should learn to make. We've carefully crafted this recipe to capture the ultimate classic creamed-spinach characteristics so that it can be your textbook version and an heirloom to pass down. Once you've made it and seen how easy it is, there's a good chance it'll be on your table more often than for just special-occasion feasts. It's creamy and satisfying even though it takes just 35 minutes to make. The ingredients are all easily accessible staples, but the inclusion of nutmeg might surprise you. If you associate that spice more with cookies than vegetables, you're in for a pleasant surprise. Rather than dominating the dish, or even standing out on its own, nutmeg in this application serves to elevate the flavors of the key ingredients-cream and spinach-and bring them into harmony. As a finishing touch, we've added butter-toasted panko bread crumbs for a pleasant little crunch that we think you'll find very satisfying.

Provided by Betty Crocker Kitchens

Categories     Side Dish

Time 35m

Yield 6

Number Of Ingredients 9

5 tablespoons butter
1/2 cup Progresso™ plain panko crispy bread crumbs
1/2 cup finely chopped onion
3 tablespoons Gold Medal™ all-purpose flour
3/4 teaspoon salt
1/4 teaspoon pepper
1/8 teaspoon ground nutmeg
1 1/3 cups half-and-half
4 packages (5 oz each) baby spinach leaves

Steps:

  • In 8-inch skillet, melt 1 tablespoon of the butter over medium heat. Stir in bread crumbs. Cook and stir 2 to 3 minutes or until golden brown. Place crumbs in small bowl; set aside.
  • In 1-quart saucepan, melt 3 tablespoons of the butter over medium heat. Add onion; cook, stirring frequently, 4 to 5 minutes, or until tender. Stir in flour salt, pepper and nutmeg. Cook and stir until mixture is bubbly. Gradually stir in half-and-half. Heat to boiling, stirring constantly; boil and stir 1 minute. Remove from heat; set aside.
  • In 12-inch skillet, heat remaining 1 tablespoon butter over medium heat. Gradually add spinach. Cook, stirring, just until spinach is wilted. Stir in half-and-half mixture. Cook and stir 1 to 2 minutes or just until heated. Spoon mixture into serving bowl; top with toasted bread crumbs.

Nutrition Facts : Calories 240, Carbohydrate 17 g, Cholesterol 45 mg, Fat 3, Fiber 2 g, Protein 6 g, SaturatedFat 10 g, ServingSize 1 Serving, Sodium 500 mg, Sugar 4 g, TransFat 1/2 g

SPINACH CREAM SOUP



Spinach Cream Soup image

Provided by Martha Stewart

Categories     Food & Cooking     Soups, Stews & Stocks     Soup Recipes

Number Of Ingredients 9

5 tablespoons unsalted butter
1 medium onion, peeled and cut into small dice (about 1 cup)
1/4 cup plus 1 tablespoon all-purpose flour
4 cups homemade or low-sodium canned chicken stock
2 pounds fresh spinach
Coarse salt
1/2 cup heavy cream (optional)
1 tablespoon extra-virgin olive oil
1/3 cup 1/4-inch cubes French bread

Steps:

  • Melt the butter in a medium saucepan over medium heat. Add onion and saute until translucent, about 5 minutes. Add flour and cook, stirring constantly, for 1 minute (the flour should not take on any color).
  • Pour in stock, whisking to incorporate fully, and bring to a boil. Reduce to a simmer and cook for 10 minutes, whisking fairly often, to cook out raw flour taste and thicken the liquid (it should reach the consistency of heavy cream).
  • Blanch spinach: Wash well and trim tough ends while bringing a large pot of water to a boil. Prepare an ice-water bath. Salt the boiling water generously and submerge all of the spinach. Blanch 30 seconds, just until wilted and bright green, then remove spinach with a spider or slotted spoon and immediately plunge into the ice-water bath to stop the cooking, stirring to cool more quickly. Squeeze spinach with your hands to remove excess liquid.
  • Working in batches (do not fill more than halfway), add spinach and veloute base into a blender and puree until smooth. (Alternatively, puree soup in a food mill, using either fine or coarse disk, a food processor, or with an immersion blender.) Pass soup through a fine sieve into a clean pot, pressing on solids with a flexible spatula to extract as much liquid as possible.
  • Set pot over low heat and whisk in cream, if using. (Thin with more stock or water, if necessary.) Cream soups are the best made just before serving, especially when using green vegetables, as the soup can lose some of its vibrant color. You can make the veloute base the day before; let cool completely then refrigerate in an airtight container.
  • Heat oil in a small skillet over medium heat. Add bread cubes and cook until crisp and golden brown.
  • Serve soup garnished with croutons.

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BASIC CREAMED SPINACH RECIPE - THERESCIPES.INFO
Fast and Easy Creamed Spinach | Allrecipes best www.allrecipes.com. Transfer spinach to a cutting board and coarsely chop. Step 2 Mix salt, black pepper, cayenne pepper, and nutmeg in a small bowl. Step 3 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.
From therecipes.info


CREAMED SPINACH (FROM FROZEN) - HEALTHY RECIPES BLOG
2021-11-20 Place the frozen spinach in a microwave-safe bowl. Cover and microwave on high just until thawed, about 4 minutes. Place the spinach in a colander and press on it with the back of a large spoon to remove as much liquid as possible. In a medium saucepan, melt the butter over medium heat.
From healthyrecipesblogs.com


CREAMED SPINACH - DINNER AT THE ZOO
2020-09-02 Instructions. Heat a large pan over medium heat. Melt 2 tablespoons of butter in the pan. Add 1/3 of the spinach to the pan, cook until wilted, then add another 1/3 of the spinach. Repeat the process until all of the spinach is wilted. Drain off any excess liquid. Remove the spinach from the pan and cover to keep warm.
From dinneratthezoo.com


10 BEST CREAMED SPINACH WITH SOUR CREAM RECIPES | YUMMLY
2022-05-01 frozen chopped spinach, butter, sour cream, mayonnaise, shredded sharp cheddar cheese and 12 more Creamed Spinach Lou Lou Girls.Blogspot.Com salt, frozen spinach, butter, low fat sour cream, butter, onions and 7 more
From yummly.com


10 BEST FRESH CREAMED SPINACH WITH CREAM CHEESE RECIPES
2022-05-06 baby spinach leaves, cream cheese, pepper, pork loin, Parmesan cheese and 4 more Easy Creamed Spinach YepRecipes freshly grated Parmesan cheese, cayenne pepper, garlic powder and 9 more
From yummly.com


THE BEST CREAMED SPINACH RECIPE - BAKE ME SOME SUGAR
2021-05-29 Step 3: Add in your garlic and cook another minute or so. As that is heating take your milk and warm it up in the microwave for 25 seconds. Then stir in the cornstarch. Step 4: Pour the milk mixture into the skillet and add in the cheese, salt, and pepper. Whisk until combined, and then stir in spinach leaves and coat.
From bakemesomesugar.com


CLASSIC CREAMED SPINACH RECIPE - PILLSBURY.COM
2021-03-18 In 2-quart saucepan, melt butter over medium heat. Add onion; cook 4 to 5 minutes, stirring frequently. Add garlic; cook about 1 minute, stirring frequently, until onion is tender. 3. Stir in flour with whisk until mixture is smooth and bubbly, stirring constantly. Gradually stir in milk until mixture boils and thickens, stirring frequently.
From pillsbury.com


CREAMED SPINACH - JO COOKS
2021-11-28 Instructions. Blanch the spinach: Boil a pot of water, then turn off the heat. Add the spinach, stir, and let it soak for 20-30 seconds. Drain the spinach in a colander in the sink and immediately run the spinach under cold water to halt the cooking. Let it drain the colander while making the sauce.
From jocooks.com


BEST CREAMED SPINACH RECIPE {STEAKHOUSE STYLE!} - BELLY FULL
2021-09-08 Add cream cheese and cook, stirring, until melted. Add heavy cream, salt, pepper, nutmeg, and cayenne; cook for 2 minutes. Add mozzarella cheese and parmesan cheese. Stir until combined and melted. Fold spinach into cream sauce until evenly combined, cooking for an additional minute or so to warm through.
From bellyfull.net


CREAMED SPINACH RECIPE - THE SEASONED MOM
2019-10-19 Reduce heat to low; season sauce with nutmeg, salt and pepper; slowly add spinach, stirring until leaves wilt and sauce thickens (about 3-4 minutes).
From theseasonedmom.com


DELICIOUSLY PERFECT KETO CREAMED SPINACH
2021-04-30 Instructions. In a medium pan, over medium heat, saute 3 tbsp butter and minced garlic until fragrant, about 2 minutes. Add spinach and allow to cook for about 5 minutes. In a small pot, over medium heat, melt together remaining 1 tbsp butter, cream cheese, parmesan cheese, heavy whipping cream, salt, and pepper.
From perfectketo.com


CREAMED SPINACH | SPINACH RECIPES | JAMIE OLIVER RECIPES
1. Preheat the oven to 180°C/350°F/gas 4. 2. Peel and finely chop the onions and garlic, then place in a large frying pan on a low heat with 2 tablespoons of oil and the oregano. 3. Finely grate in half the nutmeg and fry gently for 10 minutes, or until soft but not coloured, stirring regularly. 4.
From jamieoliver.com


EASY CREAMED SPINACH RECIPE - SOUTHERN LIVING
Bring butter and whipping cream to a boil over medium-high heat; reduce heat to medium, and cook, stirring often, 15 minutes or until thickened. Step 3. Stir in Parmesan cheese and next 3 ingredients. Add shredded spinach, and cook over low heat, stirring often, until wilted. Spoon over grits or cornbread; sprinkle with pine nuts.e.
From southernliving.com


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