Dijon Creamed Spinach 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

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.

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.

DIJON CREAMED SPINACH

Steps:

• In large saucepan on medium-high heat, melt butter; add onion and garlic; cook and stir until onion is crisp-tender. Add wine; simmer 5 minute
• Stir in flour until well blended. Gradually add milk, stirring until well blended. Cook until mixture thickens and begins to boil, stirring constantly. Allow to boil for 1 minute.
• Add mustard, pepper, and salt. Stir in spinach; cook until heated through, stirring occasionally.
• Serve.