Creamed Spinach With Nutmeg And Parmesan Crust Recipes

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 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 WITH PARMESAN

Steps:

• In four batches, place spinach in a steamer basket; place in a large saucepan over 1 in. of water. Bring to a boil; cover and steam for 3-4 minutes or until wilted. Transfer to a large bowl; keep warm., In a large skillet, saute onions in butter until tender. Stir in the flour, salt and pepper until blended. Gradually add milk and cream. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in cheese. Drain spinach; add sauce and toss to coat.

EASY CREAMED SPINACH

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.

CREAMED SPINACH WITH NUTMEG AND PARMESAN CRUST

Steps:

• Preheat the oven to 400°F Bring a large pan of water to the boil. Add the spinach and blanch for 1-2 minutes, drain, plunge into cold water and squeeze dry.
• Heat the milk in a saucepan. Meanwhile, melt the butter in a heavy-based saucepan. Mix in the flour and gradually stir in the hot milk, stirring until the mixture thickens into a white sauce.
• Stir in the spinach and season with freshly grated nutmeg, salt and freshly ground pepper, mixing well.
• Place the spinach mixture into a rounded ovenproof dish and top with a layer of stale ciabatta breadcrumbs and then a layer of Parmesan cheese.
• Sprinkle over the lemon zest, then top with the breadcrumbs and Parmesan cheese.
• Bake for 15 minutes and serve warm from the oven.

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:

• 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.

EASY CREAMED SPINACH

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.

CLASSIC CREAMED SPINACH

Steps:

• In a Dutch oven, cook spinach in oil until wilted, 3 minutes. Remove from pan; set aside. Melt butter in the Dutch oven; add onion and saute until crisp-tender, 2 minutes. , Stir in flour, salt and nutmeg until combined. Gradually whisk in milk until blended. Bring to a boil; cook and stir until thickened, 2 minutes. Add the chopped spinach. Reduce heat to low; cook, uncovered, until heated through, 5 minutes.

CREAMY PARMESAN SPINACH

Steps:

• Place spinach and water in a Dutch oven; cover and cook for 3 minutes or until wilted. Drain and set aside., In the same pan, melt butter. Stir in the cream, lemon zest, garlic and pepper flakes; bring to a gentle boil. Reduce heat; simmer, uncovered, for 5 minutes or until slightly reduced. Stir in cheese and spinach; heat through. Sprinkle with croutons.

PARMESAN CREAMED SPINACH

Steps:

• In a large cast-iron or other heavy skillet, saute mushrooms and onion in butter and oil until tender. Add the garlic, salt and pepper; cook 1 minute longer., Add spinach and cream cheese; cook and stir until cream cheese is smooth and spinach is wilted. Sprinkle with cheese.