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.
CREAMY SPINACH SOUP
This is a very delicious cream of spinach soup that can be served with a few croutons on top.
Provided by Donna L Whitaker
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Spinach Soup Recipes
Time 45m
Yield 5
Number Of Ingredients 9
Steps:
- Place spinach, water, bouillon, onion, and garlic powder in a large pot over medium-high heat. Bring to a boil, then reduce heat to medium-low and simmer until onion is tender.
- Meanwhile, melt the butter in a small saucepan and whisk in the flour until smooth. Cook for 2 minutes. Slowly stir in half-and-half; mix until smooth. Pour the cream mixture into the spinach soup, and simmer until thickened, about 10 minutes. Season to taste with salt and pepper.
Nutrition Facts : Calories 330.3 calories, Carbohydrate 16.7 g, Cholesterol 78.3 mg, Fat 26.7 g, Fiber 3.1 g, Protein 8.8 g, SaturatedFat 16.3 g, Sodium 608.5 mg, Sugar 1.9 g
CREAMED SPINACH
Make and share this Creamed Spinach recipe from Food.com.
Provided by The Flying Chef
Categories Vegetable
Time 17m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Cook time reflects the total cook time if you boil spinach and it is not already thawed.
- Either thaw spinach or you can boil (also fresh may be used I use frozen in this to save on time, you don't have to wash and chop it down.) If boiling spinach drain and rinse under cold water to cool, then take spinach in handfuls and squeeze out all excess water and place in microwave safe bowl. If you thawed the spinach just make sure all excess liquid is squeezed out.
- Add the half cup of cream and chicken stock and microwave for 1 minute on high, remove and stir. Add the cream cheese and mix, again cook for one minute on high. Remove from microwave and stir, add the Parmesan in about 3 lots, melting in the microwave after each addition. Finally once cheese has melted just make sure heated through.
- This process can also be done on the stove in a saucepan, I just find it quicker in the microwave you can also make this ahead of time as it reheats fine.
- For a photo visit http://the-best-recipes.blogspot.com/.
Nutrition Facts : Calories 236.8, Fat 17.1, SaturatedFat 10.3, Cholesterol 51.8, Sodium 514.5, Carbohydrate 7.8, Fiber 3.9, Sugar 1.4, Protein 16.1
CREAMED SPINACH
"I happen to have a minor passion for creamed spinach," Pierre Franey wrote in The Times in 1987. His passion shines here with this simple, richly flavored dish. Spinach that has been cooked briefly and pureed in a food processor is combined with a fast bechamel sauce. The result is just so good.
Provided by Pierre Franey
Categories easy, quick
Time 20m
Yield 4 servings
Number Of Ingredients 7
Steps:
- If bulk spinach is used, pick it over to remove and discard any tough stems and blemished leaves. Rinse the spinach thoroughly and shake off excess water. There should be about 2 pounds cleaned weight, or 16 cups.
- Bring enough water to a boil to cover the spinach when it is added and stirred down. Add spinach and cook 2 minutes and drain. Run under cold running water until chilled. Empty the spinach into a deep colander and press to extract most of the water.
- Put the spinach into the container of a food processor or an electric blender and blend thoroughly. There should be about 1 3/4 cups.
- Melt the butter in a saucepan and add the flour, stirring with a wire whisk. Add the milk, stirring rapidly with the whisk. Add nutmeg, salt and pepper to taste. Cook, stirring, about 5 minutes and add the spinach. Stir to blend. Heat and serve.
Nutrition Facts : @context http, Calories 139, UnsaturatedFat 2 grams, Carbohydrate 16 grams, Fat 6 grams, Fiber 7 grams, Protein 10 grams, SaturatedFat 3 grams, Sodium 817 milligrams, Sugar 4 grams, TransFat 0 grams
CREAMED SPINACH
Can you tell I love spinach...I thought I would add one more to my spinach recipes since I made this tonight for a family dinner and not a drop was leftover. It's simple and can be made the day before and referigerated until you are ready to bake.
Provided by karen
Categories Spinach
Time 30m
Yield 2 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 350 degrees.
- Cook spinach according to package directions and drain well (I microwave it in an uncovered container for about 4.5 minutes).
- Place spinach in a large bowl, and stir in softened cream cheese, melted butter and nutmeg.
- Spoon into small casserole coated in cooking spray.
- Sprinkle with parmesan cheese and bake, uncovered, for 20 minutes (or cook in covered dish in microwave for 5 minutes on high).
Nutrition Facts : Calories 217, Fat 17.6, SaturatedFat 10.8, Cholesterol 49.8, Sodium 353.9, Carbohydrate 7.6, Fiber 4.4, Sugar 1.3, Protein 10.9
CREAMED SPINACH
This recipe for Creamed Spinach is so easy and quick to make, ready in just 30 minutes. It's a great addition to your table for any meal! Breakfast, lunch, or dinner. While simultaneously full of great flavor and versatile, you can spoon this creamed spinach onto any savory bite.
Provided by Joanna Cismaru
Categories Breakfast Side Dish
Time 30m
Number Of Ingredients 8
Steps:
- Blanch the spinach: Boil a pot of water, then turn off the heat. Add the spinach, stir, and let it soak for 20-30 seconds. Drain the spinach in a colander in the sink and immediately run the spinach under cold water to halt the cooking. Let it drain the colander while making the sauce.
- Sauté onion and garlic: In a saucepan pan over medium-high heat, add the olive oil and. Stir in the onion and cook for 3-4 minutes until softened and translucent. Add the garlic and cook for another 30 seconds until aromatic. Stir in the flour and cook for another 2 minutes. Add the milk, mix well until smooth and thickened.
- Add the spinach and cook: Add the spinach to the saucepan, salt, and pepper. Stir well to combine. Cook for another 3 to 5 minutes until sauce has thickened.
- Blend: Add the creamed spinach to a food processor and pulse a few times until it's reached your desired consistency.
- Serve: warm with some freshly grated Parmesan cheese.
Nutrition Facts : Calories 129 kcal, Fat 8 g, ServingSize 1 serving, Carbohydrate 11 g, Protein 5 g, SaturatedFat 2 g, Cholesterol 3 mg, Sodium 104 mg, Fiber 3 g, Sugar 3 g
CREAMED SPINACH
This recipe is from my mother, Mildred Unger, who made it at Christmas for many years. It was a real family favorite. Like everything else, bacon makes spinach even better.
Provided by Oliver1010
Categories Spinach
Time 40m
Yield 6 serving(s)
Number Of Ingredients 4
Steps:
- Saute diced bacon slowly until crisp, pouring off collected fat.
- Cook and drain spinach according to directions on package.
- Add spinach and sour cream to bacon and simmer 5-10 minutes.
- Add nutmeg and serve.
- This is better tasting if made the day before needed.
Nutrition Facts : Calories 190.1, Fat 16.8, SaturatedFat 7.4, Cholesterol 32.8, Sodium 258.2, Carbohydrate 5.4, Fiber 2.8, Sugar 2.1, Protein 6.5
CREAMED SPINACH
This delicious and easy version of the holiday classic will have everyone saying "Pass the spinach!"
Provided by Food Network
Time 30m
Number Of Ingredients 7
Steps:
- 1. Cook spinach in microwave as package directs, then drain.
- 2. Meanwhile, mix the oil, flour, and milk in a sauce pan, stirring to remove any lumps. Heat over low to medium heat stirring constantly until mixture thickens, or about 10 minutes. Remove from heat.
- 3. Add Hidden Valley® The Original Ranch® Light Dressing, black pepper and garlic powder (if using), and cooked spinach.
- 4. Stir to combine.
PEPPERCORN-CRUSTED STEAK WITH PIMIENTO CREAMED SPINACH
Provided by Ree Drummond Bio & Top Recipes
Categories main-dish
Time 1h10m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Melt the butter in a large skillet over medium heat. Add the onion and cook, stirring occasionally, until soft but not browned, about 5 minutes. Add the garlic and cook for 30 seconds.
- Add the spinach to the skillet in handfuls, stirring after each addition. Cook until all the spinach is wilted, about 12 minutes. Push the spinach to one side of the skillet. Add the cream cheese and heavy cream to the other side and smash it until mostly melted, about 2 minutes. Add the pimientos and stir into the spinach. Stir in 1/4 teaspoon salt, a few grinds of pepper and the nutmeg. Keep warm.
- Put the peppercorns and sugar in a resealable plastic bag and crush using a rolling pin or skillet. Sprinkle the steaks with the remaining teaspoon salt, then coat both sides with the peppercorn mixture, pressing to adhere.
- Heat a large cast-iron skillet over high heat. Swirl the olive oil in the skillet. Add the steaks and cook until well browned and cooked to your desired temperature, about 6 minutes per side for medium-rare.
- Transfer the steaks to a cutting board and let rest 10 minutes. Thinly slice the steaks against the grain and serve with the creamed spinach.
10 MINUTE CREAMED SPINACH
This is a quick short-cut recipe that I thought tasted great. I loved creamed spinach and am ridiculed by my kids because they think it is gross. I think it is totally yummy so the joke is on them.
Provided by ratherbeswimmin
Categories Spinach
Time 10m
Yield 6 serving(s)
Number Of Ingredients 5
Steps:
- Add the soup mix and milk to a large saucepan; bring mixture to a boil, stirring frequently.
- Add in the spinach, nutmeg, and pepper; bring to a boil again, stirring frequently.
- Take saucepan from burner and serve spinach immediately.
10 MINUTE SPINACH AND ARTICHOKE DIP
Make and share this 10 Minute Spinach and Artichoke Dip recipe from Food.com.
Provided by Ashley_G
Categories Spinach
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 325.
- Chop artichoke hearts.
- Squeeze excess water from spinach.
- Mix all ingredients in a large bowl.
- Spread into a small glass baking dish, and bake for 15-20 minutes, or until dip is hot.
- Eat with tortilla chips, or veggies.
Nutrition Facts : Calories 399.8, Fat 28.1, SaturatedFat 12.3, Cholesterol 58.9, Sodium 799.3, Carbohydrate 20.9, Fiber 5.7, Sugar 3.7, Protein 19.8
CREAMED SPINACH
This favorite steakhouse side dish makes any meal special.
Provided by Food Network Kitchen
Time 40m
Yield 4
Number Of Ingredients 8
Steps:
- Bring a large pot of salted water to a boil. Fill a medium bowl with ice water and add a generous pinch of salt.
- Add the spinach to the pot and cook until tender but still bright green, 3 to 4 minutes. Drain well, then transfer to the bowl of ice water until cool. Drain well again, transfer to a clean dish towel and squeeze out any excess water. Finely chop and set aside.
- Melt 1 tablespoon of the butter in a medium saucepot over medium heat. Add the flour and cook, stirring constantly, until light brown, about 2 minutes. Gradually whisk in 1 1/2 cups of the milk. Continue to cook, whisking constantly, until the mixture comes to a boil. Reduce the heat to low and simmer, whisking occasionally, until the sauce is thickened, about 10 minutes.
- Stir in the spinach, cayenne, cloves, nutmeg, the remaining 1 tablespoon butter, 3/4 teaspoon salt and a few grinds of pepper until combined. Cook until heated through, adding the remaining 1/2 cup milk if the sauce is too thick. Adjust the seasoning with additional salt and pepper.
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- Begin by working with the thawed spinach. Use fresh paper towels to squeeze out all of the excess water until they are as dry as possible.
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- In a large pot, bring the chicken stock to a boil over moderately high heat. Add the spinach, cover and cook for 1 minute. Toss the spinach with tongs, cover and cook for 1 minute longer, until just wilted. Drain the spinach and let cool, then squeeze out as much liquid as possible.
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- Heat a large saucepan. Add the spinach by the handful and cook over moderately high heat, stirring often, until wilted, about 5 minutes. Transfer the spinach to a colander and squeeze it as dry as possible. Chop the spinach.
- Heat the oil in the saucepan. Add the shallot and cook over moderate heat, stirring, until golden, 4 to 5 minutes. Add the cream; cook until reduced by half, 6 to 7 minutes. Add the butter and swirl to incorporate. Stir in the Parmesan and cook over low heat for 2 minutes. Add the spinach and water, season with salt and pepper and cook over low heat until the spinach is coated with the thickened sauce, about 5 minutes. Serve hot.
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- Melt the oil and butter together then add the garlic and allow to gently cook until the garlic is soft and fragrant.
- Pour over the cream and lemon juice then allow to cook for another minute or two until the spinach is cooked through.
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