CLASSIC CREAMED SPINACH
Nobody will believe this recipe is actually good for you. Serve it with a T-bone steak and roasted potatoes for a steakhouse-worthy meal.
Categories Appetizers
Time 35m
Yield 6 servings
Number Of Ingredients 10
Steps:
- Place one bag of frozen spinach in a covered glass container. Microwave on high for 8 minutes; spoon into a colander in the sink to drain. Repeat with second bag of spinach and add to same colander; use a large serving spoon to press excess water out of spinach. Place drained spinach in a serving bowl; cover to keep warm.
- Meanwhile, melt butter in a medium saucepan over medium-low heat; stir in onion and kosher salt. Cook onion, stirring frequently, until soft and translucent, about 10 minutes. Add flour, nutmeg and cayenne; stir to combine. Slowly whisk in evaporated milk; cook, whisking constantly, until thick and bubbling, about 5 to 7 minutes. Pour sauce into a blender or food processor (or use an immersion blender in the pot); blend sauce until smooth.
- Pour sauce over spinach and toss to combine; season with salt and black pepper. Yields about 3/4 cup per serving.
Nutrition Facts : Calories 42 kcal
CLASSIC CREAMED SPINACH
Nobody will believe this comforting, creamy vegetable side dish is actually good for you. Serve it with a seared steak or chicken and roasted potatoes for a steakhouse-worthy meal. A small amount of real butter combined with low-fat evaporated milk gives the sauce rich flavor and a silky-smooth mouth feel. We have included nutmeg, a classic partner for spinach, and a sprinkle of cayenne to give the dish some warmth. Frozen spinach shaves some time off the prep to helping it come together with ease. For the best results, be sure to drain the spinach well before adding the sauce.
Categories Appetizers,Snacks
Time 35m
Yield 6 servings
Number Of Ingredients 10
Steps:
- Place one bag of frozen spinach in a covered glass container. Microwave on high for 8 minutes; spoon into a colander in the sink to drain. Repeat with second bag of spinach and add to same colander; use a large serving spoon to press excess water out of spinach. Place drained spinach in a serving bowl; cover to keep warm.
- Meanwhile, melt butter in a medium saucepan over medium-low heat; stir in onion and kosher salt. Cook onion, stirring frequently, until soft and translucent, about 10 minutes. Add flour, nutmeg and cayenne; stir to combine. Slowly whisk in evaporated milk; cook, whisking constantly, until thick and bubbling, about 5 to 7 minutes. Pour sauce into a blender or food processor (or use an immersion blender in the pot); blend sauce until smooth.
- Pour sauce over spinach and toss to combine; season with salt and black pepper. Yields about 3/4 cup per serving.
Nutrition Facts : Calories 39 kcal
CREAMED SPINACH
If you've been dodging this fat-laden side dish, it's time to put it back on your plate. We've trimmed it down so you can stay on track without sacrificing this
Categories Dinner,Lunch
Time 15m
Yield 4 servings
Number Of Ingredients 6
Steps:
- In a blender or food processor, combine spinach and evaporated milk; puree until smooth.
- Transfer mixture to a medium saucepan and add minced onion and garlic powder. Set pan over medium heat and bring to a simmer. Cook 5 minutes, until thick.
- Season to taste with salt and black pepper. Yields about 1/2 cup per serving.
Nutrition Facts : Calories 56 kcal
EASY CREAMED SPINACH
Creamed spinach is usually made with a rich white sauce called béchamel, which is one of the French mother sauces-or base sauces on which an array of other dishes are built. We simplified the lengthy prep of making a roux that is then thinned with milk by simply stirring low-fat cream cheese into the hot wilted spinach. The result is equally creamy and surprisingly tasty. Consider adding a few gratings of nutmeg along with the salt and pepper for a hint of spice.
Time 10m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Heat oil in a large nonstick skillet over medium heat; add shallots and sauté until golden, about 2 minutes. Add scallions and sauté 1 minute more.
- Add spinach to skillet in batches, tossing mixture and adding more spinach as some of it cooks down. Cook, tossing, until wilted and tender, about 2 minutes.
- Remove from heat and stir in cream cheese just until melted; stir in salt and pepper. Serve immediately. Yields about 1/2 cup per serving.
Nutrition Facts : Calories 79 kcal
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
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
Creamed spinach, made with the frozen chopped variety, perfectly complements the roast, and it can be made up to two days ahead.
Provided by USA WEEKEND columnist Jean Carper
Categories Side Dish Vegetables Greens
Yield 8
Number Of Ingredients 8
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.
Nutrition Facts : Calories 130.1 calories, Carbohydrate 11.2 g, Cholesterol 16.6 mg, Fat 6.7 g, Fiber 4.3 g, Protein 9 g, SaturatedFat 3.7 g, Sodium 220.7 mg, Sugar 3.1 g
CLASSIC CREAMED SPINACH - WW POINTS = 1
This recipe comes from my Weight Watchers Magazine, November/December 2008. This issue has several "make ahead recipes" for easy Holiday planning. "Make 1 month ahead." 1 point for a generous 1/3 cup serving.
Provided by senseicheryl
Categories Low Cholesterol
Time 17m
Yield 6 1/3 cup servings, 6 serving(s)
Number Of Ingredients 5
Steps:
- Spray a nonstick skillet with nonstick spray and set over medium-high heat. Add 1 bag of the spinach and cook until wilted. Drain. Repeat with the remaining 2 bags; squeeze dry.
- While the spinach cooks, whisk the milk, flour, salt and nutmeg in a medium saucepan until blended; bring to a simmer over medium-high heat. Reduce the heat and cook, stirring, until thickened, 4-5 minutes. Add the spinach and cook, stirring, until hot, about 1 minute.
- If making ahead, let cool; freeze in an airtight container up to 1 month. Thaw in the refrigerator overnight. Cook with 2 tablespoons low-fat milk until hot.
Nutrition Facts : Calories 64.4, Fat 1.5, SaturatedFat 0.7, Cholesterol 4.1, Sodium 315.6, Carbohydrate 9, Fiber 2.9, Sugar 3.1, Protein 5.6
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
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