Creamed Spinach Ii Food

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CREAMED SPINACH II



Creamed Spinach II image

My kids absolutely love this simple, fast side dish. They actually believe if they go in a restaurant, spinach will be served as wonderful as this!

Provided by LSCHOETTLER

Categories     Side Dish     Vegetables     Greens

Time 20m

Yield 6

Number Of Ingredients 4

2 (10 ounce) packages frozen chopped spinach
1 (10.75 ounce) can condensed cream of mushroom soup
1 tablespoon butter
garlic salt to taste

Steps:

  • Prepare spinach according to package directions; drain well.
  • In a large saucepan over medium-high heat, combine spinach, mushroom soup and butter. Bring to a low boil. Season with garlic salt to taste.

Nutrition Facts : Calories 87.6 calories, Carbohydrate 7.4 g, Cholesterol 5.1 mg, Fat 5.5 g, Fiber 2.7 g, Protein 4.3 g, SaturatedFat 2 g, Sodium 411.6 mg, Sugar 1.4 g

CREAMED SPINACH



Creamed Spinach image

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

1 stick butter
8 tbsp. flour
1/2 whole medium onion, finely diced
3 cloves garlic, finely minced
2 c. milk
Salt and pepper, to taste
1 pinch ground nutmeg
3 tbsp. butter
24 oz. weight baby spinach

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



Creamed Spinach image

Provided by Sunny Anderson

Categories     side-dish

Time 45m

Yield 6 servings

Number Of Ingredients 11

4 tablespoons unsalted butter, plus more for pan
1/2 red onion, chopped
Kosher salt and freshly ground black pepper
2 cloves garlic, minced
2 teaspoons red chili flakes
1 3/4 cups heavy cream
1 cup shredded Parmesan
1 teaspoon ground nutmeg
1/2 cup sour cream
2 (10-ounce) packages frozen chopped spinach, thawed and squeezed dry
1/2 cup packaged fried onions (recommended: French's)

Steps:

  • Preheat the oven to 375 degrees F. Butter an 8 by 8-inch baking dish. Melt the butter in a large skillet over medium-high heat. Add the onion and a pinch of salt. Saute for 3 minutes, then add the garlic and red chili flakes and saute for 2 more minutes. Add the heavy cream, Parmesan, and nutmeg. Heat until the cream is just beginning to bubble, stirring often. Turn the burner off and stir in sour cream and spinach. Adjust the seasoning with salt and pepper, to taste. Pour into the prepared baking dish and sprinkle the top evenly with fried onions. Bake until golden and bubbly, 15 to 20 minutes.

CREAMED SPINACH



Creamed Spinach image

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

500 g frozen spinach
1/2 cup light cream
2 1/2 tablespoons cream cheese
1/2 teaspoon chicken stock
1 cup parmesan cheese

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



Creamed Spinach image

Provided by Tyler Florence

Categories     side-dish

Time 30m

Yield 6 to 8 servings

Number Of Ingredients 8

3 pounds spinach
2 tablespoons unsalted butter
2 tablespoons extra-virgin olive oil
2 cloves garlic, lightly smashed
3/4 cup heavy cream
1 teaspoon freshly ground nutmeg
1/4 cup freshly grated Parmesan
Kosher salt and freshly ground black pepper

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.

CREAMED SPINACH III



Creamed Spinach III image

A little nutmeg makes this creamed spinach recipe my granny's favorite! Use a pinch more nutmeg when serving.

Provided by mscougar

Categories     Side Dish     Vegetables     Greens

Time 40m

Yield 4

Number Of Ingredients 6

½ cup heavy cream
2 tablespoons unsalted butter
½ teaspoon ground nutmeg
½ teaspoon salt
ground black pepper to taste
1 pound fresh spinach

Steps:

  • In a medium saucepan over medium heat, mix heavy cream, butter, nutmeg, salt and pepper. Stirring constantly, bring to a boil, then reduce heat to simmer.
  • Place spinach in a vegetable steamer, and steam until leaves are wilted. Drain in a colander, pressing out excess water with a large spoon.
  • Coarsely chop spinach in a food processor, and gradually stir into the heavy cream mixture. Briefly return to boiling, then remove from heat.

Nutrition Facts : Calories 181.6 calories, Carbohydrate 5.1 g, Cholesterol 56 mg, Fat 17.3 g, Fiber 2.6 g, Protein 3.9 g, SaturatedFat 10.7 g, Sodium 392.5 mg, Sugar 0.6 g

CREAMED SPINACH



Creamed Spinach image

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

10 ounces frozen chopped spinach
3 ounces light cream cheese
1 tablespoon butter, melted
1/8 teaspoon nutmeg
1 tablespoon parmesan cheese

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



Creamed Spinach image

Categories     Milk/Cream     Dairy     Leafy Green     Onion     Side     Christmas     Vegetarian     Quick & Easy     Spinach     Gourmet     Sugar Conscious     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 10 servings

Number Of Ingredients 7

3 lb baby spinach
1 1/4 cups whole milk
1 cup heavy cream
1 small onion, finely chopped
1/2 stick (1/4 cup) unsalted butter
1/4 cup all-purpose flour
1/8 teaspoon freshly grated nutmeg

Steps:

  • Cook spinach in 2 batches in 1 inch of boiling salted water in an 8-quart pot, stirring constantly, until wilted, 1 to 2 minutes. Drain in a colander and rinse under cold running water until cool. Squeeze small handfuls of spinach to remove as much moisture as possible, then coarsely chop.
  • Heat milk and cream in a small saucepan over moderate heat, stirring, until warm. Meanwhile, cook onion in butter in a 3-quart heavy saucepan over moderately low heat, stirring occasionally, until softened, about 4 minutes. Whisk in flour and cook roux, whisking, 3 minutes. Add warm milk mixture in a fast stream, whisking constantly to prevent lumps, and simmer, whisking, until thickened, 3 to 4 minutes. Stir in nutmeg, spinach, and salt and pepper to taste and cook, stirring, until heated through.

EASY CREAMED SPINACH



Easy Creamed Spinach image

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

3 to 4 bunches (2 1/2 pounds total) flat-leaf spinach, trimmed and cleaned
2 tablespoons butter
1/2 medium onion, minced
4 garlic cloves, minced
4 ounces bar cream cheese, cut into pieces
1/2 cup milk
pinch ground nutmeg
coarse salt and ground pepper

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

CREAMED SPINACH



Creamed Spinach image

Categories     Dairy     Side     Steam     Spinach     Gourmet     Sugar Conscious     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 2 servings

Number Of Ingredients 4

1 1/4 pounds fresh spinach (about 2 bunches)
1 tablespoon unsalted butter
1 tablespoon all-purpose flour
2/3 cup heavy cream

Steps:

  • Discard stems from spinach and coarsely chop spinach.
  • In a steamer set over boiling water steam spinach, covered, 1 minute or until just wilted. Drain spinach well.
  • In a saucepan melt butter. Add flour and cook over moderate heat, stirring, 1 minute. Stir in cream and simmer, stirring constantly, 2 minutes (mixture will be thick). Stir spinach into sauce and season with salt and pepper.

CREAMED SPINACH



Creamed Spinach image

"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

2 1/2 pounds spinach in bulk, or two 10-ounce plastic wrapped bags
1 tablespoon butter
1 tablespoon flour
1 cup milk
1/2 teaspoon freshly grated nutmeg
Salt to taste, if desired
Freshly ground pepper to taste

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

EASY CREAMED SPINACH



Easy creamed spinach image

Double cream, Parmesan cheese and a pinch of nutmeg turn this spinach side into something a little bit special

Provided by Tom Kerridge

Categories     Side dish

Time 8m

Number Of Ingredients 5

1 tbsp butter
200g spinach
75ml double cream
3 tbsp grated parmesan (or vegetarian alternative)
grating of nutmeg (optional)

Steps:

  • In a large sauté pan, heat the butter over a medium heat. Tip in the spinach and wilt for 5 mins until all the liquid from the spinach has evaporated.
  • Add the double cream and grated Parmesan. Season well and add a little nutmeg, if you like. Serve as a delicious side to smoked haddock.

Nutrition Facts : Calories 353 calories, Fat 34 grams fat, SaturatedFat 21 grams saturated fat, Carbohydrate 1 grams carbohydrates, Sugar 1 grams sugar, Fiber 1 grams fiber, Protein 11 grams protein, Sodium 0.6 milligram of sodium

CREAMED SPINACH



Creamed spinach image

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

25g butter
1 small onion, finely chopped
2 tbsp plain flour
200ml full-fat milk
2 x 200g bags spinach
100ml single cream
fresh nutmeg, for grating

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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