The Best Creamed Spinach Recipes

CREAMED SPINACH

Steps:

• In a large skillet, melt butter over medium heat. Add onion and cook, stirring often, until translucent (about 3 minutes). Add garlic and cook an additional 2 minutes, stirring often.
• Heat the milk in a microwave for 25 seconds; whisk in the cornstarch. Pour mixture to skillet.
• Add salt, pepper, cream cheese, and Parmesan cheese to skillet; whisk until well combined.
• Stir in the spinach, coating the spinach completely in the cream mixture. Serve warm.

FAST AND EASY CREAMED SPINACH

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.

THE BEST CREAMED SPINACH RECIPE

Steps:

• Bring a large stockpot of water to a boil. Add spinach and cook down for about 2-3 minutes or until spinach is wilted but not soggy.
• Drain spinach well and then wring out using cheesecloth (preferred) or a kitchen towel. You can also press spinach in a fine-mesh strainer to try and remove excess water. Note: the spinach may be VERY hot, handle with care and allow to cool if needed.
• Note: you may be surprised to find that you only have 1-2 cups of spinach. This is totally normal.Set spinach aside.
• In a large skillet over medium heat, melt butter. Add onions and garlic and cook until onions become soft and transparent.
• Sprinkle flour over the onions and stir until flour is cooked (about 3 minutes).
• Pour in half and half a little at a time, whisking constantly making a beschamel sauce. You want it to be the consistency of a thin gravy. Add more half and half or milk if needed.
• Add salt and pepper to taste.
• Add spinach and stir until spinach is well mixed in.
• Add Parmesan cheese, Mozzarella cheese, and creamy Swiss cheese (or cream cheese). Stir until all cheeses are melted and completely mixed in.
• Serve immediately.

CREAMED SPINACH

Steps:

• In a medium saucepan, boil about a half inch of water. Add 16 ounces of the spinach and cover. Allow to cook only until all the spinach has wilted, about a minute, then transfer to a bowl of ice water. Drain the spinach and squeeze out as much liquid as possible. Set aside.
• In a large pan over medium high heat, melt the butter and cook the shallots until fragrant, about 2 minutes. Add the garlic, stir, and cook for another minute.
• Reduce the heat to medium, add the flour, stir, and allow to cook for about 2-3 minutes. Whisk in the milk and stir until the mixture thickens. Remove from heat and stir in parmesan. Add the cooked spinach. Add the remaining 4oz of fresh spinach and stir just until that wilts. Season with white pepper, nutmeg, and salt. Serve immediately.

CREAMED SPINACH

Steps:

• Wash and dry spinach if using fresh. Remove any tough stems and roughly chop.
• Cook spinach in a pan with olive oil over medium heat until wilted and cooked through, about 3 minutes. Remove from pan and place in a strainer to drain.
• Add onion and butter to the pan and cook on medium low heat until onion is softened. Add remaining ingredients and bring to a simmer while stirring until smooth. Simmer 1-2 minutes or until thickened.
• Squeeze any excess moisture out of the spinach. Add back to the pan and stir to combine. Heat through and serve.

CREAMED SPINACH

Steps:

• Melt 1 stick of butter in a pot. Sprinkle in flour and whisk together. Cook over medium heat for five minutes or until light golden brown. Throw in onion and garlic and stir together, cooking for another minute. Pour in milk, whisking constantly, and cook for another five minutes while you cook the spinach.
• To cook spinach, melt 3 tablespoons butter in a separate pot. Add spinach in increments until all incorporated, and cook until wilted but not soggy, about 4 to 5 minutes.
• Season the cream sauce with salt, pepper, and nutmeg. Add spinach to the cream sauce, stirring gently to combine. Serve immediately.

DELICIOUSLY PERFECT KETO CREAMED SPINACH

Steps:

• 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.
• Pour cream sauce over spinach and mix together.
• Serve immediately.

ABSOLUTELY THE BEST CREAMED SPINACH

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.

THE BEST CREAMED SPINACH RECIPE

Steps:

• Cook spinach in microwave according to package directions. Remove excess water (squeeze carefully using cheese cloth, a tea towel, or a colander) and set aside.
• In a large skillet over medium high heat, melt butter. Add onion and sauté until translucent.
• Add garlic and cook for 30 seconds. Add cream cheese and cook, stirring, until melted.
• Add heavy cream and cook for 2 minutes. Add mozzarella cheese, parmesan cheese, salt and pepper. Stir till combined.
• Fold in spinach into cream sauce and cook for an additional minute to reheat spinach.
• Serve immediately or store in an airtight container in the fridge for up to a week. The leftovers reheat great and you can also freeze it!

CREAMED SPINACH

Steps:

• Melt the butter in a large skillet over medium-low heat. Add the shallots and cook, stirring frequently, until soft and translucent, about 4 minutes. Add the garlic and cook, stirring constantly, for 1 minute more. Do not brown. Add the heavy cream, salt, pepper, and nutmeg and bring to a gentle boil. Cook, uncovered, stirring occasionally, until the cream is thick enough to coat a wooden spoon, about 10 minutes. Add the cheese and stir until melted. Add the spinach and stir until evenly combined with the cream sauce. Taste and adjust seasoning if necessary. (If the spinach seems a little watery, cook over medium-low heat until any excess liquid evaporates.) Serve warm.
• Note: Cut leaf spinach is not the same as chopped spinach. If your market doesn't carry cut leaf spinach, look for frozen whole leaf spinach. (Chopped spinach will work but the texture won't be as appealing.) Some markets carry 1-lb bags and some carry 10-oz boxes; if you can only find the 10-oz boxes, you'll need three of them. If you'd like to start with fresh spinach, you'll need about 2 pounds baby spinach leaves. Steam and drain the baby spinach, then roughly chop and measure out 2 packed cups.
• Make-Ahead Instructions: This dish can be made and refrigerated a day ahead of time. Reheat in the microwave, uncovered, stirring every 30 seconds or so, until hot, a few minutes. When reheated, the spinach won't be quite as creamy-looking as it was originally (though the taste will be the same); you can add a bit of cream when reheating to get a creamier consistency, if you'd like.

CREAMED SPINACH

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.

CREAMED SPINACH

Steps:

• In a large nonstick skillet, melt butter over medium-high heat. Add onion and sauté until softened and translucent, stirring frequently, about 2-3 minutes.
• Add garlic and cook for 30 seconds until fragrant. 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.
• Taste and adjust seasoning, if necessary. (If the spinach seems a little watery, cook over medium-low heat until any excess liquid evaporates.)
• Serve immediately while the sauce is still shiny and cheese is gooey.

EASY CREAMED SPINACH

Steps:

• Melt butter in a large skillet over medium heat. Add shallot, garlic and nutmeg. Cook, stirring frequently, until shallots have become translucent, about 2-3 minutes. Whisk in flour until lightly browned, about 1-2 minutes. Gradually whisk in heavy cream and milk. Cook, whisking constantly, until the sauce has begun to thicken, about 5 minutes. Stir in cheeses until melted, about 1-2 minutes; season with salt and pepper, to taste. Stir in spinach until well combined, about 1 minute. Serve immediately.

MORTON'S STEAKHOUSE CREAMED SPINACH RECIPE

Steps:

• Bring a large pot of water to a boil with two teaspoons of salt.
• Add the spinach and cook just until wilted, about 1 minute.
• Drain the spinach in a strainer or colander.
• Rinse with cold water until cool and squeeze the water out of each fistful of spinach.
• Chop the spinach bundles into a 3/4 inch width.
• In a large skillet melt the butter with the garlic and onions.
• Cook on medium low for 8-10 minutes or until the onions are translucent.
• Add in the remaining kosher salt, black pepper and nutmeg.
• Add in the flour and mix with a wooden spoon over low and cook for 2-3 minutes until the aroma is a bit nutty.
• Add the half an half and cook until boiling.
• Add in the mozarella cheese and cream cheese
• Cook for 6-8 minutes or until the mixture has thickened.
• Add in the spinach and the Parmesan cheese and stir to combine.

CREAMED SPINACH

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.