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 FRESH SPINACH
There are lots of creamed spinach recipes on Zaar, but this one is different in that it uses not only fresh spinach and real cream, but also chicken broth. If you don't care for sweet onions, use regular white onion. Recipe adapted from a version found in the Steak Lover's Coobook.
Provided by HeatherFeather
Categories Spinach
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Rinse off spinach well and shake to dry, but there should be some water still on the leaves (this residual water will help steam the spinach).
- Remove any tough stems from the spinach, then place spinach leaves into a large saucepan, cover, and cook over medium heat just until wilted- approximately 4 minutes, checking once halfway through to flip the leaves over to ensure even cooking.
- Have ready a mesh strainer, so that as soon as the spinach leaves have wilted, you can strain them over the sink, while running cold water over them to prevent overcooking.
- Make sure the spinach is cooled down very well from the water, then set aside to drain.
- Mix together onion, spices,salt,chicken broth,and cream in a small pan.
- Bring to a boil (uncovered) over medium heat and let reduce to about 3/4 cup, this will take some time- approximately 15-20 minutes, stirring occasionally and adjusting heat as needed to keep from burning.
- Meanwhile, squeeze the spinach dry using your hands- get out all the excess liquid you can.
- Chop spinach coarsely and then add to the reduced cream mixture.
- Taste and season to taste.
- If making this in advance, cover and chill then reheat in a saucepan until bubbling, stirring, for about 4 minutes or until warmed through.
Nutrition Facts : Calories 152.3, Fat 11.9, SaturatedFat 7, Cholesterol 40.8, Sodium 217.2, Carbohydrate 8.9, Fiber 3.9, Sugar 1.6, Protein 5.9
CREAMED FRESH SPINACH
This flavorful no-frills side dish is a great way to incorporate the nutritious leafy greens into a meal. My mom always included creamed spinach or carrots on our holiday menu. -Rosemarie Forcum White Stone, Virginia
Provided by Taste of Home
Categories Side Dishes
Time 20m
Yield 8 servings.
Number Of Ingredients 7
Steps:
- Place spinach in a Dutch oven over 1 in. of water. Bring to a boil; reduce heat. Cover and steam just until wilted, about 4 minutes. Drain; chop and set aside., Melt butter in a large saucepan over medium heat. Whisk in the flour until smooth. Gradually add cream and milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in the onion, salt and pepper. Fold in spinach; heat through.
Nutrition Facts : Calories 191 calories, Fat 18g fat (11g saturated fat), Cholesterol 60mg cholesterol, Sodium 101mg sodium, Carbohydrate 6g carbohydrate (3g sugars, Fiber 1g fiber), Protein 3g protein.
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
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.
FRESH CREAMED SPINACH
Make and share this Fresh Creamed Spinach recipe from Food.com.
Provided by southern chef in lo
Categories Spinach
Time 7m
Yield 3-4 serving(s)
Number Of Ingredients 5
Steps:
- Heat the oil in a large skillet and place the spinach on top. Sprinkle with the onion and nutmeg and cover the pot.
- Steam on medium heat until the spinach has just wilted, about 3 minutes.
- Stir in the cream cheese until melted.
Nutrition Facts : Calories 211.4, Fat 18.3, SaturatedFat 9.1, Cholesterol 41.6, Sodium 231.9, Carbohydrate 7.5, Fiber 3.5, Sugar 1.2, Protein 7.3
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