CREAMED SPINACH
Made with frozen spinach and heavy cream, this easy yet elegant side dish can be made ahead of time and reheated in the microwave.
Provided by Jennifer Segal
Categories Vegetables & Sides
Yield 6 to 8
Number Of Ingredients 9
Steps:
- Melt the butter in a large skillet over medium-low heat. Add the shallots and cook, stirring frequently, until soft and translucent, about 4 minutes. Add the garlic and cook, stirring constantly, for 1 minute more. Do not brown. Add the heavy cream, salt, pepper, and nutmeg and bring to a gentle boil. Cook, uncovered, stirring occasionally, until the cream is thick enough to coat a wooden spoon, about 10 minutes. Add the cheese and stir until melted. Add the spinach and stir until evenly combined with the cream sauce. Taste and adjust seasoning if necessary. (If the spinach seems a little watery, cook over medium-low heat until any excess liquid evaporates.) Serve warm.
- Note: Cut leaf spinach is not the same as chopped spinach. If your market doesn't carry cut leaf spinach, look for frozen whole leaf spinach. (Chopped spinach will work but the texture won't be as appealing.) Some markets carry 1-lb bags and some carry 10-oz boxes; if you can only find the 10-oz boxes, you'll need three of them. If you'd like to start with fresh spinach, you'll need about 2 pounds baby spinach leaves. Steam and drain the baby spinach, then roughly chop and measure out 2 packed cups.
- Make-Ahead Instructions: This dish can be made and refrigerated a day ahead of time. Reheat in the microwave, uncovered, stirring every 30 seconds or so, until hot, a few minutes. When reheated, the spinach won't be quite as creamy-looking as it was originally (though the taste will be the same); you can add a bit of cream when reheating to get a creamier consistency, if you'd like.
Nutrition Facts : Calories 306, Fat 29 g, Carbohydrate 8 g, Protein 7 g, SaturatedFat 18 g, Sugar 3 g, Fiber 3 g, Sodium 357 mg, Cholesterol 98 mg
GINA'S SPICY CREAMED SPINACH
Provided by Patrick and Gina Neely : Food Network
Categories side-dish
Time 20m
Yield 2 to 4 servings
Number Of Ingredients 10
Steps:
- Bring a pot of salted water to a boil over high heat. Add the spinach and simmer for 2 minutes. Drain the spinach in a colander. Press down on the spinach with a clean kitchen towel to release all of the liquid. Remove to a cutting board and roughly chop.
- Heat a large saute pan, over medium-high heat and add the butter and olive oil. When the butter has melted, add the shallots and garlic and saute until fragrant and tender. Stir in the red pepper flakes and spinach. Sprinkle with salt and pepper, to taste. Saute briefly, then add the heavy cream, nutmeg and Parmesan. Reduce the spinach mixture until it has thickened, about 2 minutes. Transfer to a serving bowl and serve.
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.
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
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
"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
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
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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41 WHOLESOME SPINACH RECIPES TO HELP YOU GET IN YOUR GREENS
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- Saag Paneer, But With Feta. This riff on the classic dish swaps paneer for salty chunks of feta (but keeps the garlicky spiced spinach sauce). It’s one of our top spinach recipes for a reason.
- Spinach Artichoke Dip. Move over, cocktail meatballs—this spinach artichoke dip is coming in hot. Loaded with melty cream cheese, savory Parmesan, silky spinach, and tender artichoke hearts, this classic dip always earns its spot on the table.
- Crispy Chicken With Za’atar-Olive Rice. In this one-dish dinner, humble ground chicken crisps up to make succulent, crouton-esque bites, which jewel a plate of fluffy rice, blistered olives, and lightly sautéed spinach.
- Ramen Noodles With Miso Pesto. Give ramen noodles a warm-weather makeover with the help of emerald-hued cilantro-miso pesto, which gains its bright green color from baby spinach.
- Callaloo. Callaloo is the national dish of three countries: Trinidad and Tobago, French Saint-Martin, and Dominica. Appropriately, this version contains three types of greens—Swiss chard, kale, and spinach—swimming in coconutty broth.
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