My Favorite Creamed Spinach Food

CREAMED SPINACH

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.

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:

• 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.

FAVORITE CREAMED SPINACH

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.

CREAMED SPINACH

Steps:

• Coat a large, straight-sided saute pan with olive oil and heat over medium heat. Add the spinach, cover and saute until gently wilted. Remove the spinach from the pan to a colander set inside a bowl to let the spinach drain and cool.
• Remove any liquid from the bottom of the saute pan and coat lightly with olive oil. Heat the oil over medium heat, add the onions, and season with salt, to taste. Saute the onions until they are translucent and very aromatic, about 5 to 7 minutes. Add the garlic and saute for 2 to 3 more minutes. Add the butter, and when melted stir in the flour. Cook until it is the texture of wet sand, about 5 to 6 minutes. Whisk in the milk, cayenne pepper and Parmigiano. Taste for seasoning and season with salt, if needed, (it will). Bring the milk to a boil, then reduce the heat and simmer for 5 to 6 minutes, stirring occasionally, so the milk doesn t scorch on the bottom.
• Add in the reserved spinach and stir to combine. Taste and adjust the seasoning, if needed. Transfer to a serving bowl and serve.

EMERIL'S CREAMED SPINACH

Steps:

• Preheat the oven to 375 degrees.
• Lightly grease a 6 cup casserole.
• In a large saute pan, melt the remaining butter.
• Add the onions and season with salt and pepper.
• Saute for about 2 minutes, or until the onions are soft.
• Add the spinach.
• Season with salt and pepper.
• Saute for 3 to 4 minutes.
• Add the garlic and cream.
• Mix well.
• Season the mixture with salt and pepper.
• Bring the liquid to a boil and reduce to a simmer.
• Simmer the mixture for 6 minutes.
• Remove the pan from the heat and turn into the prepared pan.
• Add 1/2 of cheese to casserole and stir.
• Sprinkle the top with the remainder of the grated cheese and place in the oven.
• Bake for about 4 to 6 minutes or until the cheese is slightly brown and bubbly.

CREAMED FRESH SPINACH

Steps:

• Rinse off spinach well and shake to dry, but there should be some water still on the leaves (this residual water will help steam the spinach).
• Remove any tough stems from the spinach, then place spinach leaves into a large saucepan, cover, and cook over medium heat just until wilted- approximately 4 minutes, checking once halfway through to flip the leaves over to ensure even cooking.
• Have ready a mesh strainer, so that as soon as the spinach leaves have wilted, you can strain them over the sink, while running cold water over them to prevent overcooking.
• Make sure the spinach is cooled down very well from the water, then set aside to drain.
• Mix together onion, spices,salt,chicken broth,and cream in a small pan.
• Bring to a boil (uncovered) over medium heat and let reduce to about 3/4 cup, this will take some time- approximately 15-20 minutes, stirring occasionally and adjusting heat as needed to keep from burning.
• Meanwhile, squeeze the spinach dry using your hands- get out all the excess liquid you can.
• Chop spinach coarsely and then add to the reduced cream mixture.
• Taste and season to taste.
• If making this in advance, cover and chill then reheat in a saucepan until bubbling, stirring, for about 4 minutes or until warmed through.

I DID IT MY WAY CREAMED SPINACH

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.