CHEESY CREAMED SPINACH
This is a recipe for a delicious and cheesy creamed spinach. It's easy and tastes much better than any store bought or frozen versions. I made it for Thanksgiving and it was great!
Provided by BREN3205
Categories Side Dish Vegetables Greens
Time 30m
Yield 10
Number Of Ingredients 8
Steps:
- Heat a large skillet over medium-high heat. Add spinach and cook until wilted, stirring constantly. Remove from the skillet and drain in a colander. Try to squeeze out as much liquid as possible.
- Melt the butter in the skillet over medium heat. Add garlic and onions; cook and stir until tender, about 5 minutes. Add the spinach and stir in the heavy cream. Sprinkle in the provolone cheese and stir to melt and coat the spinach. Once the provolone has melted, stir in the Parmesan cheese and continue to cook and stir until thickened. Season with salt and pepper and serve hot.
Nutrition Facts : Calories 243.6 calories, Carbohydrate 5.3 g, Cholesterol 68.2 mg, Fat 21.6 g, Fiber 2 g, Protein 9.1 g, SaturatedFat 13.4 g, Sodium 321.9 mg, Sugar 0.7 g
QUICK CREAMED SPINACH
The inspiration for this creamy side dish came from a local restaurant. I lightened up the original recipe by using fat-free half-and-half and fat-free cream cheese. I goes great with most any entree. -Susan Geddie of Harker Heights, Texas
Provided by Taste of Home
Categories Side Dishes
Time 15m
Yield 5 servings.
Number Of Ingredients 11
Steps:
- In a large nonstick skillet, saute onion and garlic in butter until tender. Stir in flour until blended. Gradually whisk in half-and-half until blended. Bring to a boil over medium-low heat; cook and stir for 2 minutes or until slightly thickened., Add the cream cheese, salt, nutmeg and pepper, stirring until cream cheese is melted. Stir in spinach and 1/4 cup Parmesan cheese; heat through. Sprinkle with remaining Parmesan cheese. Serve immediately.
Nutrition Facts : Calories 131 calories, Fat 4g fat (3g saturated fat), Cholesterol 12mg cholesterol, Sodium 704mg sodium, Carbohydrate 13g carbohydrate (0 sugars, Fiber 2g fiber), Protein 10g protein.
ABSOLUTELY THE BEST CREAMED SPINACH
This is smooth baby! Be sure and use a good quality melting cheese for best results. NOTE: 08/19/08, we edited the recipe to a larger spinach-to-sauce ratio.
Provided by 2Bleu
Categories Vegetable
Time 40m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- COOK THE SPINACH (if using fresh spinach): Heat a very large, deep skillet over medium heat. Add all the spinach with the water still clinging to its leaves, you may have to firmly pack it. Cover the pan tightly (weight the lid down, if necessary). Leave the spinach to cook for about 2 minutes, then turn it over so that the wilted leaves are on the top. Cover and repeat the process a few times more, until all spinach is nicely wilted. Remove from the heat and cool to room temperature. Drain spinach and reserve the pot that you cooked the spinach inches DO NOT WASH OR WIPE CLEAN.
- If you don't have a salad spinner (OR if using frozen spinach), squeeze the spinach dry with your hands a little at a time, squeezing as much liquid as possible from the leaves. Use paper towels and gently blot the spinach to help it dry. Chop the spinach leaves coarsely and set aside.
- MAKE A ROUX: In a medium saucepan, melt the butter over medium heat. Stir in the flour with a wooden spoon, to make a loose paste. Cook for about 1 minute. As soon as it balls up into a paste, exchange the wooden spoon for a wire wisk and in a steady stream, whisk in the warm milk. Stir slowly, until the roux comes to a simmer, about 2 minutes, stirring continuously, until the sauce has thickened.
- Add the cream, salt, and pepper, and stir for 1 minute more. Remove the pan from the heat and stir in the cheese to melt.
- ONION MIXTURE: In the same skillet where the spinach was cooked, heat the olive oil over medium heat. Add the onion and garlic and saute, stirring occasionally, for about 5 minutes or until onions are translucent.
- ASSEMBLY: Add the cooked spinach and the cheese sauce to the pan and stir together over medium heat until well mixed and heated through. Taste for seasoning, and transfer to a heated and covered serving dish.
EASY CREAMED SPINACH
This will be the only creamed spinach recipe you will ever need. So creamy, cheesy and EASY PEASY! 10000x better than store-bought!
Provided by Chungah Rhee
Categories thanksgiving
Yield 6 servings
Number Of Ingredients 11
Steps:
- Melt butter in a large skillet over medium heat. Add shallot, garlic and nutmeg. Cook, stirring frequently, until shallots have become translucent, about 2-3 minutes. Whisk in flour until lightly browned, about 1-2 minutes. Gradually whisk in heavy cream and milk. Cook, whisking constantly, until the sauce has begun to thicken, about 5 minutes. Stir in cheeses until melted, about 1-2 minutes; season with salt and pepper, to taste. Stir in spinach until well combined, about 1 minute. Serve immediately.
CREAMY SKILLET TOMATO SPINACH CHICKEN BREASTS
Fed up of your usual chicken dinners? I have the perfect one-pan recipe for you! My Creamy Tomato & Spinach Chicken Breasts is a quick and easy to cook version of Tuscan chicken. It packs a real flavor punch that I guarantee the whole family will love! It's gluten free and lower carb too.
Provided by Joanna
Categories Main Course
Time 25m
Number Of Ingredients 11
Steps:
- Slice through the middle of each chicken breast to make 2 thinner pieces and season generously with sea salt and black pepper.
- Pan fry in olive oil over a medium high heat in a large skillet for around 4-5 minutes per side. Cook until there is a nice golden brown sear on both sides, the chicken is cooked through to the middle and the juices run clear.
- Set the chicken aside on a plate and cover with foil while you make the sauce.
- Add the wine to the same skillet without cleaning it and scrape up all the bits from the chicken. Let the wine bubble away for a couple of minutes.
- Add the minced garlic, chicken stock, chopped sundried tomatoes and cherry tomatoes then allow to simmer on a low heat to let the flavors come together for 2-3 minutes. Simmer until the cherry tomatoes start to burst.
- Stir in the heavy cream and the grated parmesan cheese. Mix gently until it has melted into the sauce.
- Finally stir through the baby spinach until it has just wilted.
- Place the chicken pieces back in the sauce to gently reheat for a moment or two.
- Serve immediately
Nutrition Facts : Calories 557 kcal, Carbohydrate 18 g, Protein 59 g, Fat 25 g, SaturatedFat 11 g, TransFat 1 g, Cholesterol 198 mg, Sodium 623 mg, Fiber 3 g, Sugar 10 g, ServingSize 1 serving
EASY CREAMED SPINACH RECIPE
This warm and cheesy Creamed Spinach is a classic side dish recipe that's quickly prepared on the stove top!
Provided by Shawn
Categories Side Dish
Time 15m
Number Of Ingredients 10
Steps:
- Heat a large skillet over medium-high heat and add the butter. Once melted add in the frozen chopped spinach (no need to defrost prior). Stir, until heated through and no longer frozen.
- Add in the minced garlic and cook until fragrant. Stir in the all purpose flour and cook an additional 2 to 3 minutes, until no flour is visible. Gradually stir in 1 ½ cups heavy cream and reduce heat to medium.
- Stir in the parmesan cheese, onion powder, salt, pepper and crushed red pepper. If needed, add in up to ½ cup more heavy cream until desired creaminess is reached. Serve right away and enjoy!
Nutrition Facts : Calories 295 kcal, Carbohydrate 10 g, Protein 9 g, Fat 25 g, SaturatedFat 16 g, Cholesterol 83 mg, Sodium 604 mg, Fiber 4 g, Sugar 1 g, ServingSize 1 serving
CREAMED SPINACH
Creamed spinach - a classic spinach side dish with a rich and creamy sauce.
Provided by Jaclyn Shimmel
Categories Side Dishes
Time 15m
Number Of Ingredients 10
Steps:
- In a large skillet, melt butter over medium heat. Add onion and cook, stirring often, until translucent (about 3 minutes). Add garlic and cook an additional 2 minutes, stirring often.
- Heat the milk in a microwave for 25 seconds; whisk in the cornstarch. Pour mixture to skillet.
- Add salt, pepper, cream cheese, and Parmesan cheese to skillet; whisk until well combined.
- Stir in the spinach, coating the spinach completely in the cream mixture. Serve warm.
Nutrition Facts : Calories 156 calories, ServingSize 1
CREAMED SPINACH
Steps:
- Heat a very large, deep skillet over medium heat. Add all the spinach with the water still clinging to its leaves, even if you have to firmly pack it in. Cover the pan tightly (weight the lid down, if necessary). Leave the spinach to cook for about 2 minutes, then turn it over so that the wilted leaves are on the top. Cover and repeat the process 2 or 3 times more, until all the spinach is nicely wilted. Remove from the heat and cool to room temperature.
- Squeeze the spinach dry with your hands a little at a time, squeezing as much liquid as possible from the leaves. Chop the spinach leaves coarsely and set aside.
- In a medium saucepan, melt the butter over medium heat. Stir in the flour with a wooden spoon, to make a loose paste. Cook for about 2 minutes, until foamy, but do not let it brown. Remove from the heat. As soon as the paste has stopped foaming, whisk in the hot milk all at once and continue whisking until thoroughly blended. Return to the heat and stir slowly, reaching into all the corners of the pan, until the sauce comes to a simmer. Simmer for about 2 minutes, still stirring, until the sauce has thickened, then add the cream, salt, and pepper, and stir for 1 minute more. Remove the pan from the heat and stir it every minute or two while you finish the dish to prevent a skin from forming.
- In the same skillet where the spinach was cooked, well dried, heat the olive oil over mediumlow heat. Add the onion and saute, stirring occasionally, for 7 to 8 minutes or until translucent. Add the cooked spinach and the white sauce to the pan and stir together over medium heat until well mixed and heated through. Finally, stir in the cheese, taste for seasoning, and transfer to a heated and covered serving dish.
STEAKHOUSE CREAMED SPINACH
A creamy, dreamy, gourmet side dish of buttery wilted spinach in a homemade velvety butter sauce.
Provided by Katerina | Easy Weeknight Recipes
Categories Side Dish
Time 25m
Number Of Ingredients 10
Steps:
- Heat olive oil in a saucepan or large skillet set over medium-high heat.
- Add spinach to the heated oil and cook for 2 minutes, or until wilted, stirring frequently.I suggest cooking the spinach in 3 batches so it fits comfortably in the skillet, and cooks evenly. Use about a teaspoon of oil with each batch.
- Remove from heat and transfer spinach to a cutting board; once it is cool enough to handle, chop up the spinach. Set aside.
- Wipe down the saucepan.
- Set saucepan over medium heat.
- Add butter to the pan and melt it. Swirl around from time to time to melt nicely and prevent from browning.
- To the melted butter add the onion and cook for 2 minutes, or until just softened.
- Sprinkle flour over the onions; cook and whisk for 2 more minutes, or until lightly browned.
- Add the milk in a slow stream while whisking; whisk until completely combined and the mixture begins to boil and slightly thicken.
- Whisk in salt, pepper, paprika, and nutmeg.
- Reduce heat to low and continue to cook for 5 minutes, whisking frequently.
- Add the chopped spinach; stir to combine and continue to cook for 5 more minutes, stirring frequently, folding in the spinach as you stir. You want to mix and stir to completely combine the spinach with the sauce.
- Remove from heat.
- Taste for salt and pepper, and adjust accordingly.
- Serve.
Nutrition Facts : Calories 183 kcal, Carbohydrate 9 g, Protein 4 g, Fat 15 g, SaturatedFat 4 g, Cholesterol 6 mg, Sodium 349 mg, Fiber 1 g, Sugar 4 g, ServingSize 1 serving
EASY CREAMED SPINACH
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
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
STEAKHOUSE CREAMED SPINACH
Steakhouse creamed spinach is one of my all-time favorite sides because it's rich, creamy, and so easy to make! Spinach is coated in a creamy sauce loaded with mozzarella, cream cheese, and Parmesan - it's perfect for Sunday dinner, date night, or anytime you want an amazing side!
Provided by Angela
Categories Side Dish vegetable side dish
Time 30m
Number Of Ingredients 12
Steps:
- Fill a large pot with enough salted water to cover the spinach and bring it to a boil. Add the spinach to your boiling water and cook until beginning to wilt, about 1 minute. Drain immediately into a colander and rinse with cold water until the spinach is cool to the touch. Set aside.
- Bring a large skillet or non-stick frying pan to medium-low heat with the butter. Once the butter melts, add the onion and garlic and saute until softened and the onion is translucent and fragrant or about 8-10 minutes.
- Add the seasoning (salt, ground black pepper, and ground nutmeg) and stir into the sauteed onion and garlic, then add the all-purpose flour and stir it in as well. Cook the flour paste for 2-3 minutes to cook off the flour taste, then slowly whisk in the half & half and bring it to a boil.
- Reduce heat to low and stir in the mozzarella cheese and cream cheese. Stir until all of the cheese is melted, smooth, and thickened, about 5 minutes.
- Squeeze handfuls of the drained and rinsed spinach until you've squeezed as much excess liquid out as possible. Transfer to a cutting board then roughly chop all the spinach to strips that are roughly 1/2 inch to 3/4 inch in width.
- Add the Parmesan cheese and chopped spinach to the cream sauce, stir to break up the spinach and melt the Parmesan. Once the spinach is heated to your satisfaction remove from heat and serve immediately.
Nutrition Facts : Calories 337 kcal, Carbohydrate 13 g, Protein 13 g, Fat 27 g, SaturatedFat 16 g, TransFat 1 g, Cholesterol 81 mg, Sodium 1026 mg, Fiber 3 g, Sugar 2 g, UnsaturatedFat 8 g, ServingSize 1 serving
EASY CREAMED SPINACH
Steps:
- Heat the butter in a large saucepan set over medium heat. Add the shallots and cook until softened and translucent, about 2 minutes. Add the spinach and stir until the spinach wilts, about 2 minutes. Slowly stir in the cheese, nutmeg and some salt and white pepper, and then stir in the cream. Cook for 1 minute. Serve immediately.
EASY CREAMED SPINACH
Easy Creamed Spinach does not get easier! This simple homemade side dish is so much better than store bought! Wilted spinach is mixed through a silky smooth white sauce, flavoured with sautéed onion and garlic, then served with parmesan cheese. This is the side dish of your dreams!
Provided by Karina
Categories Side Dish
Time 20m
Number Of Ingredients 10
Steps:
- Melt 1/4 cup of butter in a medium-sized pot over medium heat. Whisk in the flour and cook for a couple of minutes until light golden. Add in the onion and cook until transparent (about 2-3 minutes), then add the garlic and cook until fragrant (about 30 seconds).
- Pour in the milk (or half and half), whisking constantly until the white sauce thickens (about 5 minutes). Season with salt, pepper, nutmeg and cayenne (If using). If the sauce is too thick, add another 1/4 cup of milk to the sauce, whisking it through until reaching your desired thickness.
- For the spinach: melt the remaining butter in a separate pan, and add spinach in batches, wilting each batch before adding the next, until all spinach is wilted. (Add a small spoon of water if the pan gets too dry.)Alternatively: Cook the spinach in a pot of boiling water for just one minute; then immerse in a cold water bath to stop the cooking process. Squeeze out any excess water from the leaves and set aside.
- Season the cream sauce with salt, pepper, nutmeg and cayenne. Add wilted spinach to the cream sauce, stirring gently to combine. Sprinkle with parmesan cheese and serve immediately.
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
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- Add spinach and water to a skillet, place over medium heat and cook approximately 3−4 minutes, tossing occasionally—just until the spinach is wilted and bright green. Remove from heat, transfer spinach to a colander or strainer then press it against the sides of the strainer, using the back of a spoon to remove as much liquid as possible.
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