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.
CREAMED SPINACH (LIKE BOSTON MARKET)
This is by far the best creamed spinach recipe that I have ever tasted! My mother got married in early Nov and my brother (a chef) served Bar-B-Qued Filet Mignon, oven roasted red potatoes, this creamed spinach, salad and garlicy cheesy bread - Talk about heaven!! The creamed spinach stole the show and 1/2 the guests left with the recipe! He found the recipe on the internet, it is a copy cat recipe of Boston Market's creamed spinach. (I think it's better).
Provided by Pvt Amys Mom
Categories < 60 Mins
Time 35m
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- In a saucepan over medium low heat, melt 3 Tbls butter.
- Stir flour and salt into pan until creamed together.
- Slowly stir in cream, then stir in cream cheese, increase heat to medium.
- Constantly whisk until mixture becomes thick and smooth, remove from heat and set aside.
- In a saucepan over medium-high heat, saute onions and garlic in remaining butter until transparent.
- Add spinach and water to pan, reduce heat to low, cover.
- Cook, stirring occasionally for 8 minutes.
- Stir prepared sauce and Parmesan cheese into pan, stir until completely blended.
Nutrition Facts : Calories 269.8, Fat 22.5, SaturatedFat 13.4, Cholesterol 64.9, Sodium 393.2, Carbohydrate 11.4, Fiber 3, Sugar 1.5, Protein 8.1
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 FOR POPOVER SANDWICHES
Sauteed shallots and a creamy sauce turn steamed spinach into a satisfying filling for popover breakfast sandwiches.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Time 20m
Yield Makes 4 1/2 cups
Number Of Ingredients 7
Steps:
- Working in batches, steam spinach, covered, in a large pot over medium-high heat, stirring occasionally, until wilted, 2 to 4 minutes. Drain. Let cool. Squeeze out and reserve liquid. Chop spinach. (You should have 4 1/2 cups.)
- Melt butter in a medium skillet over medium heat. Cook shallots until translucent, about 3 minutes. Add flour, and cook, whisking, until raw flour smell is cooked off, 1 to 2 minutes. Gradually whisk in milk. Bring to a simmer, and cook for 2 minutes. Season with 1 teaspoon salt and 1/2 teaspoon pepper.
- Stir in spinach. If mixture is too thick, thin with reserved spinach liquid. Stir in nutmeg. Continue to cook until warmed through. Serve immediately.
BAKED SPINACH SANDWICHES
Provided by Michael Symon : Food Network
Categories main-dish
Time 45m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F.
- Heat an 8-quart saucepan over medium heat. Add the olive oil, onion, and garlic, and sweat for 2 minutes until translucent. Add the spinach and cook until it has wilted and is tender, about 4 minutes. Remove from heat and let cool.
- Fold in the feta cheese and pine nuts and season with salt. Split hoagie buns and fill with spinach mixture. Wrap the sandwiches in aluminum foil and bake in the oven for 10 minutes.
- Unwrap and serve.
GRUYERE POPOVER SANDWICHES WITH FRIED EGGS AND CREAMED SPINACH
The bacon and egg sandwich gets an impressive upgrade with the addition of creamed spinach and Gruyere popovers.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes Bread Recipes
Time 2h15m
Number Of Ingredients 6
Steps:
- Split popovers in half, and toast on a baking sheet under broiler for 2 minutes.
- Working in batches, melt butter in a large skillet over medium heat until foamy. Crack eggs into skillet, and season with salt and pepper. Cook, covered, until whites are set but yolks are still runny, about 1 1/2 minutes.
- Fill split popovers with 1/3 cup creamed spinach, 1 fried egg, and 1 or 2 bacon slices.
AMAZING VEGGIE SANDWICH WITH CREAM CHEESE, SPINACH AND CHUTNEY.
Made this sandwich to take to work as a packed lunch the other day and I just can't get enough of it! Delicious!
Provided by lornesausage
Categories Lunch/Snacks
Time 4m
Yield 1 serving(s)
Number Of Ingredients 7
Steps:
- Thickly spread the cheese on one slice of bread.
- Put a handful of Spinanch on top, and spread this out.
- Cut the tomato, and place this on top.
- Add salt and pepper.
- Thickly spread the red onion chutney on the other slice of bread and add to the sandwich!
Nutrition Facts : Calories 159.7, Fat 2, SaturatedFat 0.4, Sodium 362.4, Carbohydrate 30.9, Fiber 3.1, Sugar 5.5, Protein 5.5
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