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
THE BEST CREAMED SPINACH RECIPE
This 5-star rated recipe for my favorite steakhouse style, extra creamy, Creamed Spinach recipe is so easy only 20 minutes to make. It is a tried and true family favorite and I guarantee you will love it!
Provided by Jessica
Categories Low Carb
Time 20m
Number Of Ingredients 9
Steps:
- Cook spinach in microwave according to package directions. Remove excess water (squeeze carefully using cheese cloth, a tea towel, or a colander) and set aside.
- In a large skillet over medium high heat, melt butter. Add onion and sauté until translucent.
- Add garlic and cook for 30 seconds. Add cream cheese and cook, stirring, until melted.
- Add heavy cream and cook for 2 minutes. Add mozzarella cheese, parmesan cheese, salt and pepper. Stir till combined.
- Fold in spinach into cream sauce and cook for an additional minute to reheat spinach.
- Serve immediately or store in an airtight container in the fridge for up to a week. The leftovers reheat great and you can also freeze it!
Nutrition Facts : Calories 249 calories, Carbohydrate 5 grams carbohydrates, Cholesterol 68 milligrams cholesterol, Fat 22 grams fat, Fiber 1 grams fiber, Protein 7 grams protein, SaturatedFat 14 grams saturated fat, ServingSize 1 serving, Sodium 315 grams sodium, Sugar 2 grams sugar, TransFat 1 grams trans fat, UnsaturatedFat 7 grams unsaturated fat
STEAMED SPINACH IN THE MICROWAVE
This recipe uses a microwave to steam the remaining fresh spinach from Meaghan's Lasagna just before serving.
Provided by Martha Stewart
Categories Lunch Recipes
Number Of Ingredients 2
Steps:
- Place the spinach in a microwave-safe container. Cook in a microwave, set on high for 1 to 2 minutes.
- Pour off any excess liquid. Squeeze with lemon juice, and serve garnished with lemon wedges.
EASY CREAMED SPINACH
So easy to have this upscale side dish any night of the week!
Provided by Susan Din
Categories Vegetables
Time 20m
Number Of Ingredients 5
Steps:
- 1. cook spinach per package directions-I use the microwave with no added water. Drain off liquid squeezing out as much as possible and place in a bowl. Stir in cubed cream cheese, garlic powder, and finely grated cheese, until cream cheese is well blended throughout. Add salt, pepper to taste and serve. Tip: I usually use Neufchatel less fat cream cheese.
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