Healthy Creamed Spinach Food

HG'S DREAMY CREAMED SPINACH

Steps:

• In a small bowl, stir cheese wedges until smooth.
• Bring a large skillet to medium-high heat. Add butter, and let it coat the bottom. Add onion and garlic, and cook and stir until softened and browned, about 4 minutes.
• Reduce heat to medium low. Add cheese and milk. Cook and stir until well mixed, about 1 minute.
• Add spinach and seasonings. Cook and stir until well mixed and hot, about 2 minutes.

BEST HEALTHY CREAMED SPINACH

Steps:

• COOK SPINACH: Cook frozen spinach in microwave as per package instructions. I add a teaspoon of water and microwave it, covered, for 3 1/2 minutes on High. Drain in strainer, squeezing out as much moisture as possible. It's ok if a little bit remains. Note 1 for using fresh spinach.
• MAKE CREAM SAUCE: Heat butter and/or oil on medium heat in a medium saucepan. Add onions and sauté gently for 3 minutes. Add garlic and sauté another 30 seconds. Mix in flour to make a roux. Stir for 2 minutes until it turns pale brown. Don't let it get dark. Add any combination of milk and cream that you like to equal 1 1/2 cups/354 ml. I generally use mostly fat free or 2% milk and about 1/4 cup half and half (10%) cream. Stir until thickened, about 5 minutes. Add salt, black pepper and nutmeg (if using) to your taste.
• COMBINE: Stir in cooked well-squeezed-out chopped spinach. Add Parmesan cheese if using. If mixture is too thick, add more milk until desired consistency is reached. Taste and adjust seasonings. Serve immediately. Note 3 to make ahead.

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.

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

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.

ABSOLUTELY THE BEST CREAMED SPINACH

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.

HEALTHY "CREAMED" SPINACH

Steps:

• Roughly chop spinach leaves; set aside. Combine milk, peppercorns, bay leaves, and cloves in a small saucepan. Warm over medium heat until hot but not boiling. Remove from heat, cover, and let steep for 30 minutes. Strain into a bowl or measuring cup, discarding solids; set aside.
• Melt 1 tablespoon butter in a saucepan over medium heat. Whisk in flour; cook, whisking constantly for 1 minute. Gradually whisk in milk mixture; cook, whisking constantly until mixture thickens, about 3 minutes. Stir in salt, white pepper, nutmeg, and half-and-half. Set aside, covered; keep warm over low heat.
• Heat remaining butter in a large, nonstick skillet over medium-low heat. Add onion; cook until tender, about 5 minutes. Add spinach a little at a time; turn with tongs until all spinach is added and just wilted. Pour sauce over spinach, and stir to combine. Serve immediately.

CREAMED SPINACH

Steps:

• Preheat oven to 350 degrees.
• Cook spinach according to package directions and drain well (I microwave it in an uncovered container for about 4.5 minutes).
• Place spinach in a large bowl, and stir in softened cream cheese, melted butter and nutmeg.
• Spoon into small casserole coated in cooking spray.
• Sprinkle with parmesan cheese and bake, uncovered, for 20 minutes (or cook in covered dish in microwave for 5 minutes on high).

CREAMED SPINACH

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.

CREAMED SPINACH

Steps:

• Cook spinach in 2 batches in 1 inch of boiling salted water in an 8-quart pot, stirring constantly, until wilted, 1 to 2 minutes. Drain in a colander and rinse under cold running water until cool. Squeeze small handfuls of spinach to remove as much moisture as possible, then coarsely chop.
• Heat milk and cream in a small saucepan over moderate heat, stirring, until warm. Meanwhile, cook onion in butter in a 3-quart heavy saucepan over moderately low heat, stirring occasionally, until softened, about 4 minutes. Whisk in flour and cook roux, whisking, 3 minutes. Add warm milk mixture in a fast stream, whisking constantly to prevent lumps, and simmer, whisking, until thickened, 3 to 4 minutes. Stir in nutmeg, spinach, and salt and pepper to taste and cook, stirring, until heated through.

CREAMED FRESH SPINACH

Steps:

• Place spinach in a Dutch oven over 1 in. of water. Bring to a boil; reduce heat. Cover and steam just until wilted, about 4 minutes. Drain; chop and set aside., Melt butter in a large saucepan over medium heat. Whisk in the flour until smooth. Gradually add cream and milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in the onion, salt and pepper. Fold in spinach; heat through.

CREAMED SPINACH

Steps:

• In 8-inch skillet, melt 1 tablespoon of the butter over medium heat. Stir in bread crumbs. Cook and stir 2 to 3 minutes or until golden brown. Place crumbs in small bowl; set aside.
• In 1-quart saucepan, melt 3 tablespoons of the butter over medium heat. Add onion; cook, stirring frequently, 4 to 5 minutes, or until tender. Stir in flour salt, pepper and nutmeg. Cook and stir until mixture is bubbly. Gradually stir in half-and-half. Heat to boiling, stirring constantly; boil and stir 1 minute. Remove from heat; set aside.
• In 12-inch skillet, heat remaining 1 tablespoon butter over medium heat. Gradually add spinach. Cook, stirring, just until spinach is wilted. Stir in half-and-half mixture. Cook and stir 1 to 2 minutes or just until heated. Spoon mixture into serving bowl; top with toasted bread crumbs.