CREAMED SPINACH
Frozen spinach is not only cheap and convenient, it seems to work much better than fresh in this dish. A savoury crumble topping takes it to the next level.
Provided by Jamie Oliver
Categories Sides Christmas Spinach Vegetables Vegetable sides
Time 1h20m
Yield 10 as a side
Number Of Ingredients 11
Steps:
- 1. Preheat the oven to 180°C/350°F/gas 4.
- 2. Peel and finely chop the onions and garlic, then place in a large frying pan on a low heat with 2 tablespoons of oil and the oregano. 3. Finely grate in half the nutmeg and fry gently for 10 minutes, or until soft but not coloured, stirring regularly. 4. Add the spinach, turn the heat up to medium and cook down for 15 to 20 minutes, or until any liquid has evaporated. 5. Meanwhile, roughly chop the cold butter, grate the cheese and place in a food processor with the flour, oats and a pinch of sea salt and black pepper. Pulse into a nice crumble texture (or rub together by hand), then remove to a plate. 6. Put the cooked spinach mixture into the processor (there's no need to clean it), then add the crème fraîche and blitz for 1 minute. 7. Taste and season to perfection, then tip evenly into a baking dish (20cm x 30cm). Sprinkle over the crumble and bake for around 45 minutes, or until golden and bubbling.
Nutrition Facts : Calories 347 calories, Fat 26.4 g fat, SaturatedFat 14.6 g saturated fat, Protein 8.8 g protein, Carbohydrate 18 g carbohydrate, Sugar 3.4 g sugar, Sodium 0.5 g salt, Fiber 4 g fibre
CREAMED SPINACH
Provided by Food Network Kitchen
Categories side-dish
Time 16m
Yield 6 to 8 servings
Number Of Ingredients 8
Steps:
- Melt the butter in a saucepan over medium heat. Whisk in the flour until smooth; cook, stirring, until the mixture lightens, about 1 minute. Remove from the heat; whisk in the milk, 2 teaspoons salt and the nutmeg. Return to medium heat and bring to a boil, whisking. Remove from the heat again; stir to cool slightly.
- Heat a deep skillet over medium heat. Add the spinach and 1 teaspoon salt; cover and cook about 3 minutes. Toss with tongs, then continue to wilt, uncovered, about 2 more minutes. Drain and cool slightly, then squeeze the spinach until dry. Coarsely chop.
- Gently reheat the sauce, then whisk in the whole egg and yolks; cook, stirring, until the sauce thickens. Stir in the spinach; heat through. Season with salt and pepper.
CREAMED SPINACH
Steps:
- In batches, saute the spinach in a large saute pan over high heat until wilted, 2 to 3 minutes. Transfer to a plate and set aside.
- In the same pan, heat the olive oil over medium heat. Add the onions and garlic; cook until translucent, 5 to 8 minutes. Add the butter and flour; cook for 2 minutes. Slowly whisk in the milk and bring to a boil (it will thicken as comes to a boil). Turn off the heat and stir in the Parmesan, nutmeg and sauteed spinach.
- Serve immediately or hold in a low oven.
CREAMED SPINACH ('RAHMSPINAT')
Creamed Spinach ('Rahmspinat')
Provided by Tim
Categories Sides
Yield 4 people
Number Of Ingredients 11
Steps:
- Heat the butter in a saucepan over medium-low heat and sweat the shallot inside the butter for 2-3 minutes until translucent. Add the flour and sweat the butter-onion-flour-mixture ('roux') for 3-4 minutes until the flour starts smelling nutty but is still pale in color. Add the milk bit by bit stirring constantly with a whisk to prevent your sauce from turning lumpy. Bring the sauce to a boil, reduce the heat to the lowest setting, add one bay leaf, and let the sauce simmer gently for 10-15 minutes to cook out the raw flour taste.
- In the meantime, blanch the spinach in plenty of salted boiling water for 20-30 seconds, just until wilted. Work in smaller batches and immediately after blanching the spinach put it inside an ice water bath to stop the cooking process. Once all your spinach is blanched, drain the water and squeeze out as much excess water as possible. You want your spinach to be dry and not watery. Roughly chop the spinach on a large cutting board.
- Season your sauce to taste with sugar, lemon juice, nutmeg, pepper, and salt. Take out the bay leaf and add the spinach into your sauce. Let the spinach heat through for 1-2 minutes, then adjust the seasoning if required.
GERMAN RAHMSPINAT - CREAMED SPINACH
This is one of the few vegetable dishes that my young grandson loves, but without the onions. He said it was like the Rahmspinat he ate when he lived in Germany. I serve it to family and for company.I have made this with Smart Balance buttery spread and skim milk. Do not 'overdo' the nutmeg.
Categories Side Items German German Side Items Vegetarian Vegetarian Side Items Side Dish Side Items Side Dish
Yield 4
Number Of Ingredients 11
Steps:
- Wash and soak fresh spinach thoroughly and drain. Blanch spinach in boiling water for about 2 minutes; drain and rinse in cold water. Squeeze spinach to remove moisture and chop well. (If using frozen spinach, thaw and cook as directed, then drain well.
- Heat large heavy skillet on medium, melt 1 Tbs. butter and saute onion (opt.) and garlic until translucent. In small saucepan on med-low heat, melt 2 Tbs. butter. Add flour, stir until smooth. Slowly add milk, stirring until mixture thickens.
- Combine spinach with onion mixture, add white sauce, nutmeg, salt, pepper and Parmesan cheese. Simmer briefly and remove from heat. Serve, garnished with sliced eggs and sprinkled with paprika. Serves 4 -6.
Nutrition Facts : Nutritional Info Servings Per Recipe 4 Amount Per Serving Calories
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.
RAHMSPINAT/GERMAN CREAMED SPINACH
This recipe comes from my great grandmothers from Austria. Growing up this was how our spinach was always served and still is to this day. Kids who normally will not touch spinach on their plate will surprise you normally by eating this one! My son is not a spinach lover at all, but will eat spinach as long as its cooked like...
Provided by Linda Kauppinen
Categories Vegetables
Time 35m
Number Of Ingredients 4
Steps:
- 1. Boil spinach and drain reserving some of the liquid.
- 2. Dice Bacon and cook until nicely browned.
- 3. Add flour to the bacon drippings. Stir and cook a few minutes.
- 4. Add spinach and a little reserved liquid to the bacon and spinach mixture. Cook until creamy. If the mixture seems to be too dry (not creamy) add a little more reserved liquid (a little at a time) until it gets creamy.
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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