THE BEST CREAMED SPINACH RECIPE
This is the Best Creamed Spinach Recipe you'll ever taste! Three kinds of cheese and vibrant spinach together with fragrant herbs make this a favorite dish at Thanksgiving or anytime.
Provided by Erica Walker
Categories Side Dish
Time 15m
Number Of Ingredients 11
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.
Nutrition Facts : Calories 228 kcal, Carbohydrate 10 g, Protein 9 g, Fat 18 g, SaturatedFat 11 g, Cholesterol 52 mg, Sodium 289 mg, Fiber 2 g, Sugar 1 g, ServingSize 1 serving
THE BEST CREAMED SPINACH RECIPE
This 5-star rated recipe for my favorite steakhouse style, extra creamy, Creamed Spinach recipe is so easy only 20 minutes to make. It is a tried and true family favorite and I guarantee you will love it!
Provided by Jessica
Categories Low Carb
Time 20m
Number Of Ingredients 9
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!
Nutrition Facts : Calories 249 calories, Carbohydrate 5 grams carbohydrates, Cholesterol 68 milligrams cholesterol, Fat 22 grams fat, Fiber 1 grams fiber, Protein 7 grams protein, SaturatedFat 14 grams saturated fat, ServingSize 1 serving, Sodium 315 grams sodium, Sugar 2 grams sugar, TransFat 1 grams trans fat, UnsaturatedFat 7 grams unsaturated fat
CREAMED SPINACH
Creamed Spinach made with tons of fresh spinach and a heavenly creamy garlic parmesan sauce is the perfect easy side dish recipe!
Provided by Krissy Allori
Categories Side Dish
Time 20m
Number Of Ingredients 10
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.
Nutrition Facts : Calories 139 kcal, Carbohydrate 13 g, Protein 9 g, Fat 7 g, SaturatedFat 4 g, Cholesterol 18 mg, Sodium 265 mg, Fiber 4 g, Sugar 5 g, ServingSize 1 serving
CREAMED SPINACH
This easy creamed spinach side is a wonderful addition to any elegant holiday meal, a neighborhood potluck or even a holiday work function.
Provided by Holly Nilsson
Categories Appetizer
Time 25m
Number Of Ingredients 9
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.
Nutrition Facts : Calories 121 kcal, Carbohydrate 4 g, Protein 3 g, Fat 10 g, SaturatedFat 6 g, Cholesterol 33 mg, Sodium 160 mg, Fiber 1 g, ServingSize 1 serving
FAST AND EASY CREAMED SPINACH
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
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
CREAMED SPINACH
Provided by Tyler Florence
Categories side-dish
Time 30m
Yield 6 to 8 servings
Number Of Ingredients 8
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.
BAKED EGGS IN CREAMY SPINACH
"Creamy, cheesy, nutrient-dense spinach serves as the base for the eggs in this take on shakshuka," says Michael.
Provided by Michael Symon : Food Network
Time 20m
Yield 2 servings
Number Of Ingredients 8
Steps:
- Preheat the oven to 350˚ F.
- Set a large ovenproof skillet over medium-high heat. Add the olive oil and heat to shimmering, then add the onion and a pinch of salt. Cook until translucent, about 1 minute. Add the spinach and cook until wilted, about 1 minute. Add the cream and bring to a simmer. Add the nutmeg and Parmesan and season with a pinch of salt and a twist of pepper.
- Make 4 shallow depressions in the spinach mixture and carefully crack an egg into each one. Transfer the skillet to the oven and cook until the egg whites are set but the yolks are still runny, about 8 minutes. Serve immediately.
CREAMED SPINACH
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
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
ABSOLUTELY THE BEST CREAMED SPINACH
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
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.
EASY CREAMED SPINACH
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
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
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