Regas Creamed Spinach Recipes

CREAMED SPINACH

Steps:

• Combine milk, spinach liquid and garlic in a 1-quart microwave-safe measuring cup or small bowl covered with a saucer, and microwave (or heat slowly in a medium saucepan) until very hot and steamy. Let stand for 5 to 10 minutes to soften garlic.
• Melt butter in a Dutch oven over medium-high heat. Whisk in flour. Add hot milk mixture all at once, then whisk until smooth. Stir in spinach; cook until sauce is thick and bubbly and spinach is tender but still green, about 5 minutes. Stir in cheese, nutmeg, and a generous sprinkling of salt and pepper. Serve hot.

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:

• 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.

REGAS' CREAMED SPINACH

Steps:

• Thaw and drain spinach using paper towels to absorb any remaining liquid.
• Place dry spinach in large casserole dish and set aside.
• Heat (do not boil) cream in saucepan over low-medium heat; set aside.
• Melt butter in large pot over medium high heat; add onion and garlic oil and saute until tender.
• Add hot water, chicken base, tabasco, salt and sour cream. Whisk until well blended. Bring to a boil and stir in hot cream.
• Place cornstarch in small bowl. Add water and stir to dissolve cornstarch.
• Whisking continuously, add cornstarch mixture to boiling sauce. As sauce thickens, continue whisking to remove any lumps. Sauce should be smooth and thick.
• Add parmesan cheese and whisk to remove lumps.
• Add hot sauce to spinach and stir to blend. Serve.

BERGHOFF RESTAURANT CREAMED SPINACH

Steps:

• Place half-and-half, milk, chicken base, Tabasco sauce, nutmeg, garlic, and celery salt in a medium saucepan and heat just until simmering.
• Remove from heat, but keep warm.
• In a separate medium saucepan, heat butter over medium heat.
• Whisk in flour.
• Cook for 2-3 minutes, stirring often.
• Slowly whisk warm milk mixture into butter mixture a little at a time, whisking constantly.
• Simmer for 5 minutes, stirring constantly, until very thick.
• Stir in spinach and simmer for 5 minutes.
• Season with salt and ground white pepper if desired.
• Garnish with bacon and additional nutmeg, if desired.