Creamed Spinach With Sour Cream Food

CREAMED SPINACH WITH SOUR CREAM

Steps:

• Cook spinach in the water clinging to the leaves, covered, over moderate heat, stirring occasionally, for 3 minutes, or until it is wilted.
• Drain spinach in a colander, refresh under cold water, and squeeze dry by handfuls.
• Transfer spinach to the processor, add broth and puree mixture.
• In a large skillet, cook shallot in the butter over moderately-low heat, stirring, until translucent.
• Add spinach puree and sour cream.
• Combine mixture well.
• Stir in lemon juice, sugar, nutmeg and season to taste.
• Cook mixture, stirring, until just heated through.
• Transfer to a serving dish and sprinkle with almonds.

CREAMED SPINACH

Steps:

• Cook 1 chopped shallot in a large skillet with butter until soft. Add two 10-ounce boxes frozen spinach (thawed and squeezed dry); warm through. Stir in 1 tablespoon flour, 2 teaspoons Worcestershire sauce, 1 cup chicken broth, 1/2 cup sour cream, and salt and cayenne pepper to taste. Cook 5 minutes. Add a pinch of nutmeg.

CREAMED SPINACH

Steps:

• In a large pot, bring ½ inch of water to a boil over high. Add spinach in 3 batches, stirring until each batch is wilted before adding another, until all of the spinach is wilted, about 3 minutes. Drain in a colander and run under cold water until cool. Drain again, pressing out excess water, then coarsely chop for a total of 4 packed cups.
• In the same pot, melt 2 tablespoons of the butter over medium-low. Add shallot and cook, stirring, until softened with no color, about 2 minutes. Stir in garlic until fragrant, 30 seconds. Add the remaining 1 tablespoon butter and stir until melted, then add flour and cook, stirring constantly, until flour is light golden but the shallots still have no color, about 3 minutes. While whisking constantly, drizzle in milk and cream until smooth, and season with salt and pepper. Bring to a simmer, then add chopped spinach and season with salt and pepper. Cook, stirring, until the spinach is totally incorporated and the sauce is thickened, 2 to 3 minutes. Stir in sour cream until combined. Transfer to a bowl and serve warm.

CREAMED SPINACH

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.

"ALMOST" BOSTON MARKET CREAMED SPINACH

Steps:

• In a saucepan melt butter over medium heat until sizzling.
• If you are adding in the fresh garlic and a pinch of cayenne pepper then saute in butter for about 2 minutes but do not brown the garlic.
• Whisk in the flour and 1/2 tsp seasoned salt (or white salt) until creamed together and smooth.
• Stir in the half and half, or milk (if using) a little at a time.
• Increase heat to medium and constantly whisk until the mixture becomes thick and smooth.
• Remove from heat; set aside.
• Place 2 tbsp butter in saucepan over med heat; add the 2 tbsp minced onion, and cook until transparent.
• Add spinach and water to pan, lower the heat, and cover.
• Stirring several times until the spinach is cooked.
• When the spinach is almost done, add the prepared white sauce, sour cream and Parmesan cheese (if using).
• Stir well, and simmer until completely blended.
• Season with more seasoned salt or white salt if desired and black pepper.

EASY CREAMED SPINACH

Steps:

• In a large bowl, combine all ingredients. Spoon into a greased 1-qt. baking dish. Cover and bake at 350° for 25-30 minutes or until heated through.

SPINACH 'N SOUR CREAM CASSEROLE

Steps:

• Cook spinach according to directions and drain well.
• In a small saucepan, melt butter; add flour and milk; stir until thick. This is now referred to as white sauce.
• Combine white sauce, sour cream, onion powder, bouillon and salt.
• Combine with spinach and place in casserole dish.
• Bake at 350 for 20 minutes.
• Note: I sometimes sprinkle the top with grated mozzarella or Parmesan. Also, This may be too much onion powder for your tastes. Adjust according to preference.