My Favorite Creamed Spinach Recipes

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.

THE BEST CREAMED SPINACH RECIPE

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!

THE BEST CREAMED SPINACH RECIPE

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.

MY FAVORITE CREAMED SPINACH

Steps:

• Saute the onion and garlic in the butter until tender. Stir in the flour.
• Slowly whisk in half and half. Bring to a boil using medium heat.
• Stir for a couple of minutes until slightly thickened.
• Add the cream cheese, nutmeg and salt. Stir until cream cheese is melted.
• Stir in the spinach and 1/4 cup of the Parmesan cheese until throughly heated. (save the 1 Tablespoon cheese for next step)
• Top with the reserved 1 Tablespoon Parmesan cheese and serve!

BAKED EGGS IN CREAMY SPINACH

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.