GERMAN-STYLE SPINACH
Grandma's spinach dish is flavored with her Austrian heritage. It's tasty and always looks so pretty on the plate. We children never had to be told to eat our spinach at Grandma's house! -Joan Hutter, Warwick, Rhode Island
Provided by Taste of Home
Categories Side Dishes
Time 20m
Yield 8 servings.
Number Of Ingredients 8
Steps:
- Cook spinach according to package directions. Drain well and set aside. Saute onion and garlic in butter in a large skillet until tender. Stir in the spinach, bacon, nutmeg, salt and pepper; heat through.
Nutrition Facts : Calories 70 calories, Fat 5g fat (3g saturated fat), Cholesterol 12mg cholesterol, Sodium 279mg sodium, Carbohydrate 3g carbohydrate (1g sugars, Fiber 1g fiber), Protein 3g protein.
GARLIC CREAMED SPINACH
This creamed spinach side goes with just about anything. Try it with pasta, roasted pork or baked chicken. -Debbie Glasscock, Conway, Arkansas
Provided by Taste of Home
Categories Side Dishes
Time 20m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- In a large skillet, heat oil over medium-high heat. Add onion; cook and stir until tender, 5-7 minutes. Add spinach and garlic; cook 2 minutes longer. Stir in remaining ingredients; cook until cream cheese is melted.
Nutrition Facts : Calories 279 calories, Fat 24g fat (12g saturated fat), Cholesterol 57mg cholesterol, Sodium 579mg sodium, Carbohydrate 11g carbohydrate (4g sugars, Fiber 5g fiber), Protein 9g protein.
CREAMED SPINACH
Provided by Barbara
Categories Dinner Lunch (or Dinner) Side Dish Sides
Time 23m
Number Of Ingredients 12
Steps:
- Wash the spinach until the water is clear.
- In a large pot, bring the lightly salted water to a boil.
- Add the spinach to the boiling water - you might need to do it in several portions to fit all of it.
- Let boil for 30 to 60 seconds, then immediately take it out and put it into a bowl with ice water. Discard the cooking water.
- Remove the spinach from the ice water once it has cooled and put it into a colander. Press the spinach by hand to remove as much water as possible. Let continue to drain while you continue with the next steps.
- Dice the onion and heat a pot with the butter.
- Fry the onions in the butter and peel the garlic.
- Once the onions are cooked until translucent, add the garlic with a garlic press and fry for 30 seconds, then add the spinach and stir.
- Next, add the broth and the cream (as explained in the video) and stir.
- Let cook for some minutes, then use an immersion blender to blend it all.
- Mix the flour with a bit of cold water and mix into the spinach.
- Add salt, pepper, and nutmeg to taste.
- Serve with potatoes or mashed potatoes and a fried or boiled egg.
Nutrition Facts : Calories 250 kcal, Carbohydrate 14 g, Protein 7 g, Fat 20 g, SaturatedFat 12 g, TransFat 1 g, Cholesterol 66 mg, Sodium 239 mg, Fiber 5 g, Sugar 2 g, UnsaturatedFat 7 g, ServingSize 1 serving
GERMAN CREAMED SPINACH
Make and share this German Creamed Spinach recipe from Food.com.
Provided by rocket_j_dawg
Categories Spinach
Time 1h
Yield 2-4 serving(s)
Number Of Ingredients 7
Steps:
- Wash spinach and steam together with onion for 5 to 10 minutes.
- Finely chop cooked spinach and onion together with the garlic and place in a medium pot.
- Combine flour and oil and and heat in a small sauce pan until golden brown.
- Combine flour mixture with spinach stirring until evenly blended.
- Add milk to spinach stirring to combine with flour mixture.
- Bring to a boil over medium heat, then reduce heat and simmer for 30 minutes or until spinach thickens. Salt to taste.
- Enjoy.
Nutrition Facts : Calories 287.4, Fat 21, SaturatedFat 2.9, Sodium 707.8, Carbohydrate 21.7, Fiber 4.6, Sugar 3.1, Protein 6.5
CREAMED SPINACH BERGHOFF--CHICAGO
The Berghoff in Chicago is closed now, after 107 years. My parents used to take us kids to Chicago at least annually; morning was spent at one of the many wonderful museums, the afternoon at Marshall Field's (also sadly gone now) and lunch always at The Berghoff. And, of course, we all loved the creamed spinach (and the fresh rootbeer and the weinerschnitzel...). Many years ago, my mom was thrilled when Creamed Spinach Berghoff was printed in the "You Asked for It" column in Gourmet magazine; she passed it on to me. I admit that I use a 10 oz box of frozen spinach; otherwise I follow the recipe faithfully.
Provided by BarbryT
Categories Vegetable
Time 30m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- In a saucepan of boiling salted water, blanch 1# spinach for one minute.
- Drain it in a colander and refresh it under cold running water.
- Squeeze the spinach well and with a stainless steel knife, chop it fine.
- In a small skillet, cook 1 onion, minced, in 2 T unsalted butter, over moderately low heat, stirring, for 5 minutes or until it is softened.
- In a heavy saucepan, cook 3 slices of bacon, minced, over moderately low heat, until they are crispy.
- Add 2 T flour to the bacon and cook the roux, stirring, for 3 minutes.
- Add 1 C scalded half and half cream in a stream, whisking.
- Whisk the mixture until it is smooth and simmer it for 10 minutes.
- Stir in spinach, the onion and freshly grated netmeg and salt to taste.
- Transfer to a heated serving dish.
Nutrition Facts : Calories 259.7, Fat 20.9, SaturatedFat 10.6, Cholesterol 49.2, Sodium 257.9, Carbohydrate 12.6, Fiber 3, Sugar 1.8, Protein 7.7
BERGHOFF'S CREAMED SPINACH
The famous Berghoff's restaurant, in Chicago, closed it's doors this past week after 107 years in business. Their recipes were a closely guarded secret but they did share the ingredient list for their famed creamed spinach. The Chicago Tribune food editors played around with the list and came up with this recipe, which tastes exactly like the spinach at the restaurant.
Provided by Hey Jude
Categories Spinach
Time 30m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Melt the butter in a medium skillet. Add the onion; cook over medium heat until tender, 5-6 minutes. Stir in the flour; cook 1 minute, stirring constantly. Whisk in the milk. Cook, stirring often, until mixture comes to a boil and thickens. Stir in the chicken base, salt, nutmeg and pepper. Set aside.
- Squeeze the thawed spinach to remove as much water as possible. Add the spinach to the cream sauce; mix well. Cook until spinach absorbs some of the sauce, about 5 minutes.
GERMAN CREAMED SPINACH
This recipe sounds hard, but once you've made it you won't need the recipe to make it. It is simple and goes great with pork chops. This was the only way my kids ever ate spinach along with all my nieces and nephews and there are many. Most cooks make spinach with onion, but once you try the garlic and sour cream...you won't go back! In our house there are never any leftovers.
Provided by glitter
Categories Spinach
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Wash and drain your spinach.
- Combine salt and water and bring to a rolling boil.
- Place drained spinach into the water and bring to a boil.
- Cover and simmer a few minutes only until tender. You don't want to loose too many vitamins.
- Drain well and chop.
- In a small saucepan, an iron skillet works best, melt the butter.
- Add flour and make a roux. You only want your roux to be a beautiful golden color but not too light.
- Add minced garlic. Sauté only a moment - Don't brown garlic or it will make your dish bitter.
- Slowly add part of the milk to make sauce.
- Put spinach back in the original pan pour your sauce over it.
- Remember the spinach will give off a little extra water-- don't add too much milk until you know how much more you'll need.
- Stir over medium heat until it is bubbling.
- If it is too thick, add enough cream or milk as needed.
- When thick enough, take off heat and stir in sour cream.
- Serve.
Nutrition Facts : Calories 186, Fat 16.1, SaturatedFat 9.9, Cholesterol 49.8, Sodium 725.1, Carbohydrate 8.4, Fiber 2.6, Sugar 0.5, Protein 4.5
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