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
Creamed spinach, made with the frozen chopped variety, perfectly complements the roast, and it can be made up to two days ahead.
Provided by USA WEEKEND columnist Jean Carper
Categories Side Dish Vegetables Greens
Yield 8
Number Of Ingredients 8
Steps:
- Combine milk, spinach liquid and garlic in a 1-quart microwave-safe measuring cup or small bowl covered with a saucer, and microwave (or heat slowly in a medium saucepan) until very hot and steamy. Let stand for 5 to 10 minutes to soften garlic.
- Melt butter in a Dutch oven over medium-high heat. Whisk in flour. Add hot milk mixture all at once, then whisk until smooth. Stir in spinach; cook until sauce is thick and bubbly and spinach is tender but still green, about 5 minutes. Stir in cheese, nutmeg, and a generous sprinkling of salt and pepper. Serve hot.
Nutrition Facts : Calories 130.1 calories, Carbohydrate 11.2 g, Cholesterol 16.6 mg, Fat 6.7 g, Fiber 4.3 g, Protein 9 g, SaturatedFat 3.7 g, Sodium 220.7 mg, Sugar 3.1 g
CREAMED SPINACH
Provided by Ellie Krieger
Categories side-dish
Time 20m
Yield 4 servings, serving size: 3/4 cup
Number Of Ingredients 9
Steps:
- Squeeze all of the water from the spinach. In a large pan, heat the oil over a medium heat. Add the shallots and cook, stirring, until softened, about 2 minutes. Add the flour and cook, stirring, for 30 seconds. Add the milk and broth and cook, scraping up any bits from the bottom of the pan. Bring to a simmer and cook for 2 minutes. Add the spinach and simmer until tender, about 5 minutes. Stir in the evaporated milk and nutmeg and season to taste with salt and pepper.
- Excellent source of: Protein, Vitamin A, Riboflavin, Folate, Calcium, Magnesium, Manganese, Potassium
- Good source of: Fiber, Thiamin, Vitamin B6, Vitamin C, Vitamin D, Copper, Iodine, Iron, Phosphorus, Selenium
CREAMED SPINACH
This favorite steakhouse side dish makes any meal special.
Provided by Food Network Kitchen
Time 40m
Yield 4
Number Of Ingredients 8
Steps:
- Bring a large pot of salted water to a boil. Fill a medium bowl with ice water and add a generous pinch of salt.
- Add the spinach to the pot and cook until tender but still bright green, 3 to 4 minutes. Drain well, then transfer to the bowl of ice water until cool. Drain well again, transfer to a clean dish towel and squeeze out any excess water. Finely chop and set aside.
- Melt 1 tablespoon of the butter in a medium saucepot over medium heat. Add the flour and cook, stirring constantly, until light brown, about 2 minutes. Gradually whisk in 1 1/2 cups of the milk. Continue to cook, whisking constantly, until the mixture comes to a boil. Reduce the heat to low and simmer, whisking occasionally, until the sauce is thickened, about 10 minutes.
- Stir in the spinach, cayenne, cloves, nutmeg, the remaining 1 tablespoon butter, 3/4 teaspoon salt and a few grinds of pepper until combined. Cook until heated through, adding the remaining 1/2 cup milk if the sauce is too thick. Adjust the seasoning with additional salt and pepper.
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 III
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
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
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.
HOLIDAY CREAMED SPINACH
My mother made a variety of spinach dishes when I was growing up. This rich, delicious creamed version is the only one that stayed with me through the years.-Edie DeSpain, Logan, Utah
Provided by Taste of Home
Categories Side Dishes
Time 35m
Yield 12 servings.
Number Of Ingredients 9
Steps:
- In a Dutch oven, place steamer basket over 1 in. of water. Place a fourth of the spinach in basket. Bring water to a boil. Reduce heat to maintain a low boil; steam, covered, 3-4 minutes or just until spinach is wilted. Transfer to a colander; drain. Repeat with remaining spinach. , When spinach is cool enough to handle, squeeze dry. Coarsely chop spinach., In clean Dutch oven, heat butter over medium-high heat. Add onions; cook and stir until tender. Stir in flour, salt and white pepper until blended; gradually whisk in milk and cream. Bring to a boil, stirring constantly; cook and stir 1-2 minutes or until thickened. Stir in cheese and spinach; heat through.
Nutrition Facts : Calories 129 calories, Fat 8g fat (5g saturated fat), Cholesterol 26mg cholesterol, Sodium 357mg sodium, Carbohydrate 10g carbohydrate (4g sugars, Fiber 3g fiber), Protein 6g protein. Diabetic Exchanges
SIMPLE CREAMED SPINACH
Whipping cream and a touch of nutmeg and cayenne adds richness and spice to this classic side dish. Make this your easy go-to for entertaining or formal dinners.
Provided by Taste of Home
Categories Side Dishes
Time 25m
Yield 4 servings.
Number Of Ingredients 7
Steps:
- Cook spinach according to package directions; drain and squeeze dry., Meanwhile, in a small saucepan, melt butter. Stir in flour until smooth; gradually add cream. Bring to a boil; cook and stir 2 minutes or until thickened. Add seasonings and spinach; heat through, stirring occasionally.
Nutrition Facts :
I DID IT MY WAY CREAMED SPINACH
Another favorite recipe from Carol Gelles' 1,000 Vegetarian Recipes' cookbook. Try to use the freshest baby spinach you can find. Pre-packaged baby spinach is ideal as it is already picked over and rinsed. To cut down on the fat content use stock in place of all of the half and half cream. My addition to the spinach mixture is the freshly grated nutmeg, hence the name of this recipe.
Provided by COOKGIRl
Categories Vegetable
Time 14m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- In a saucepan over medium heat melt the butter. Add the garlic and cook, stirring about 15 seconds (DO NOT burn). Stir in the flour using wire whisk until the flour is absorbed.
- Add the broth and half and half; continue to cook and stir with whisk until no lumps remain.
- Add a pinch of nutmeg then the chopped spinach and salt. Cook, stirring frequently just until the spinach is wilted about 3 minutes.
- Serve with a smile.
CREAMED SPINACH
Make and share this Creamed Spinach recipe from Food.com.
Provided by Hadice
Categories Spinach
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- White Sauce: Melt butter, add flour and milk. Stir until thick.
- Cook spinach according to directions.
- Mix white sauce, sour cream, onion powder, boullion and salt in a large bowl.
- Combine with spinach and pour into a casserole dish.
- Cover with grated Parmesan.
- Bake at 350 F for 20 minutes.
- Serve hot.
Nutrition Facts : Calories 289, Fat 21.7, SaturatedFat 10.9, Cholesterol 47.2, Sodium 656.8, Carbohydrate 17, Fiber 4.5, Sugar 5.1, Protein 10.1
FAVORITE CREAMED SPINACH
This recipe is made with a white sauce, and has lots of garlic in it. I came up with this recipe after making several other creamed spinach recipes that were overcooked, flavorless, and dull. I wanted something bright green, garlicky, and creamy. This is the only creamed spinach dish that my husband will eat now. Feel free to use all butter or all olive oil or substituting cream for the milk depending on your taste. I think this combination is big on flavor and cuts a lot of fat. I have even had success serving this dish to people who claim they do not like spinach. Enjoy!
Provided by Adelinkat
Categories Spinach
Time 18m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- 1) sautée onions in butter and 1 t of salt on medium heat.
- 2) when onions begin to become translucent add garlic and olive oil.
- 3) add flour to make a thick paste, all liquid should be absorbed, you can add more flour or olive oil if needed, cook for 2 to 3 minutes to cook flour thoroughly.
- 4) let cool slightly and whisk in milk, stirring continuously to avoid lumps while bringing to mixture to a boil, when finished the sauce should be thick enough to cover the back of a spoon, (be careful not to burn the sauce on the bottom of the pan).
- 5) Add spinach (with as much water removed as possible) and the remaining 1 t of salt (or to taste) and Parmesan, stir thoroughly to combine, bring back to a simmer and remove from heat.
Nutrition Facts : Calories 260.2, Fat 18.6, SaturatedFat 8.1, Cholesterol 34.5, Sodium 1386.9, Carbohydrate 16.3, Fiber 3.9, Sugar 1.6, Protein 10.3
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