CREAMED SPINACH
This recipe for the best creamed spinach begins with a simple white sauce that gets bumped up a notch with diced onions and garlic. Make it as a holiday side dish!
Categories comfort food dinner side dish
Time 30m
Yield 8 servings
Number Of Ingredients 9
Steps:
- Melt 1 stick of butter in a pot. Sprinkle in flour and whisk together. Cook over medium heat for five minutes or until light golden brown. Throw in onion and garlic and stir together, cooking for another minute. Pour in milk, whisking constantly, and cook for another five minutes while you cook the spinach.
- To cook spinach, melt 3 tablespoons butter in a separate pot. Add spinach in increments until all incorporated, and cook until wilted but not soggy, about 4 to 5 minutes.
- Season the cream sauce with salt, pepper, and nutmeg. Add spinach to the cream sauce, stirring gently to combine. Serve immediately.
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
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.
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.
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