Creamed Spinach Paula Deen Recipes

CREAMED SPINACH CASSEROLE

Steps:

• Preheat the oven to 400 degrees F.
• Melt the butter in a medium saucepan over medium heat. Add the garlic and onion and cook, stirring occasionally, until softened, about 6 minutes. Add the heavy cream, nutmeg and cayenne and bring to a simmer. Simmer, stirring occasionally, until slightly thickened, about 5 minutes. Mix in the spinach, 1/2 teaspoon salt and 1/4 cup of the Parmesan. Add the cream cheese and stir until melted. Season with salt and pepper to taste.
• Transfer the mixture to a 1 1/2- to 2-quart baking dish and sprinkle with the panko and remaining 1/4 cup Parmesan. Bake until bubbling and light golden on top, about 15 minutes.

CREAMED SPINACH

Steps:

• In a medium saute pan over medium-high heat, melt butter and then add the olive oil. Mix in the onions and garlic; cook for 2 minutes until soft. Add the chopped spinach and warm through. Add the salt, nutmeg and the heavy cream. Mix well. Cook until liquid reduces by half, roughly 3 to 4 minutes.

CREAMED SPINACH

Steps:

• 1. IN a medium saute pan over medium-high heat, melt butter and then add the olive oil. Mix in the onions and garlic. Cook for 2 minutes until soft. Add the steamed/chopped spinach and warm through. Add the salt, nutmeg and the heavy cream. Mix well. Cook until liquid reduces by half, roughly 3 to 4 minutes.
• 2. (I didn't mince my onions but they are chopped instead (as you can see in the pic above) and I didn't let it cook down to half because I wanted a little more sauce too.)

CREAMED SPINACH (PAULA DEEN)

Steps:

• In a medium saute pan over medium-high heat, melt butter and then add the olive oil.
• Mix in the onions and garlic; cook for 2 minutes until soft. Add the chopped spinach and warm through.
• Add the salt, nutmeg and the heavy cream. Mix well. Cook until liquid reduces by half, roughly 3 to 4 minutes.

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.

VEAL AND CREAMED SPINACH (COURTESY PAULA DEEN)

Steps:

• PREPARE HOUSE SEASONING:.
• Mix ingredients together and keep in an airtight container. Can keep up to 6 months.
• PREPARE VEAL & SPINACH:.
• Between a couple sheets of waxed paper, pound veal into 1/4-inch thick slices.
• Beat egg with House Seasoning and pinch of red pepper flakes, if using.
• Dip veal in egg, then dip into Ritz cracker crumbs.
• Saute the veal in heated oil for about 2 minutes on each side over medium heat.
• Pour wine into pan & deglaze; cooking for another minute or two.
• Remove veal, set aside, keeping warm.
• Add chopped onion, fresh spinach, and minced garlic to pan and saute until spinach is done, 2 to 3 minutes (DON'T OVERCOOK)
• Add cream, if using, and continue to saute for 1 more minute or until hot.
• Season with salt and pepper.
• Pour creamed spinach onto platter & place veal on bed of spinach.
• Serve with orzo and a salad of sliced tomatoes.
• Enjoy!