Regas Creamed Spinach Food

CREAMED SPINACH

Steps:

• Melt 1 stick of butter in a pot. Sprinkle in flour and whisk together. Cook over medium heat for five minutes or until light golden brown. Throw in onion and garlic and stir together, cooking for another minute. Pour in milk, whisking constantly, and cook for another five minutes while you cook the spinach.
• To cook spinach, melt 3 tablespoons butter in a separate pot. Add spinach in increments until all incorporated, and cook until wilted but not soggy, about 4 to 5 minutes.
• Season the cream sauce with salt, pepper, and nutmeg. Add spinach to the cream sauce, stirring gently to combine. Serve immediately.

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:

• 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:

• Heat a large pot over medium heat. Drizzle with a 2-count of oil, add the butter, and stir it around so it melts. Saute the onion and garlic until soft, about 5 minutes. Add the spinach in batches, pushing it down with a wooden spoon to help it wilt. Keep adding more spinach when there is room in the pot. Cook the spinach until it is dry, then lower the heat and add the cream and nutmeg. Stir and cook for 10 minutes. Season with salt and pepper and serve hot.

CREAMED SPINACH

Steps:

• Bring a pot of salted water to a boil over high heat. Add the spinach and cook for 2 minutes. Drain in a fine mesh strainer, pressing with a large spoon to release as much water as possible. Finely chop and set aside.
• Melt the butter in medium saute pan over medium-high heat. Add the shallots and garlic and cook, stirring, until soft and fragrant, about 2 minutes. Add the spinach and cook, stirring, just until the liquid is released. Add the cream, salt, pepper, and nutmeg, and cook until the cream is reduced by half, about 4 minutes. Remove from the heat and serve immediately.

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.

LIGHTER CREAMED SPINACH

Steps:

• Gently melt the soft cheese in a medium saucepan. When melted, add the spinach and stir well to combine. Heat gently until warmed through. Add the nutmeg, season, then serve immediately.

CREAMED SPINACH

Steps:

• Cook time reflects the total cook time if you boil spinach and it is not already thawed.
• Either thaw spinach or you can boil (also fresh may be used I use frozen in this to save on time, you don't have to wash and chop it down.) If boiling spinach drain and rinse under cold water to cool, then take spinach in handfuls and squeeze out all excess water and place in microwave safe bowl. If you thawed the spinach just make sure all excess liquid is squeezed out.
• Add the half cup of cream and chicken stock and microwave for 1 minute on high, remove and stir. Add the cream cheese and mix, again cook for one minute on high. Remove from microwave and stir, add the Parmesan in about 3 lots, melting in the microwave after each addition. Finally once cheese has melted just make sure heated through.
• This process can also be done on the stove in a saucepan, I just find it quicker in the microwave you can also make this ahead of time as it reheats fine.
• For a photo visit http://the-best-recipes.blogspot.com/.

CREAMED SPINACH

Steps:

• Steam spinach until tender and set aside to cool in a colander placed over a bowl to catch any excess moisture. (Steaming preserves vitamins, so since it cooks quickly, be careful to avoid overcooking the spinach, which will negate that advantage.)
• Cook bacon until crispy in a saute pan and remove to paper toweling to drain and cool. Pour most of the fat out of the pan and add the cream to the same pan over low heat, allowing to reduce by about one-third.
• While the cream is reducing, finely chop the now cooled spinach, and return it briefly to the colander placed over a bowl. Cut the bacon strips into 1/4-inch pieces.
• Whisk the Parmesan into the reduced cream, and season with pepper. Since the cheese will add saltiness, add salt only if needed. Fold the well-drained spinach and bacon into the sauce. Transfer to a serving dish.

CREAMED SPINACH (VEGAN)

Steps:

• Saute the onion and garlic in oil until tender.
• Add cream, salt, and nutmeg.
• Add spinach and mix well.*.
• Add yeast if using.
• Add beadcrumbs.
• Simmer around 5 minutes.
• Add pepper, stir and serve!
• *I defrost the spinach at least partially in the microwave first.

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).

REGAS' CREAMED SPINACH

Steps:

• Thaw and drain spinach using paper towels to absorb any remaining liquid.
• Place dry spinach in large casserole dish and set aside.
• Heat (do not boil) cream in saucepan over low-medium heat; set aside.
• Melt butter in large pot over medium high heat; add onion and garlic oil and saute until tender.
• Add hot water, chicken base, tabasco, salt and sour cream. Whisk until well blended. Bring to a boil and stir in hot cream.
• Place cornstarch in small bowl. Add water and stir to dissolve cornstarch.
• Whisking continuously, add cornstarch mixture to boiling sauce. As sauce thickens, continue whisking to remove any lumps. Sauce should be smooth and thick.
• Add parmesan cheese and whisk to remove lumps.
• Add hot sauce to spinach and stir to blend. Serve.

CREAMED SPINACH

Steps:

• Blanch the spinach: Boil a pot of water, then turn off the heat. Add the spinach, stir, and let it soak for 20-30 seconds. Drain the spinach in a colander in the sink and immediately run the spinach under cold water to halt the cooking. Let it drain the colander while making the sauce.
• Sauté onion and garlic: In a saucepan pan over medium-high heat, add the olive oil and. Stir in the onion and cook for 3-4 minutes until softened and translucent. Add the garlic and cook for another 30 seconds until aromatic. Stir in the flour and cook for another 2 minutes. Add the milk, mix well until smooth and thickened.
• Add the spinach and cook: Add the spinach to the saucepan, salt, and pepper. Stir well to combine. Cook for another 3 to 5 minutes until sauce has thickened.
• Blend: Add the creamed spinach to a food processor and pulse a few times until it's reached your desired consistency.
• Serve: warm with some freshly grated Parmesan cheese.

CREAMED SPINACH

Steps:

• Saute diced bacon slowly until crisp, pouring off collected fat.
• Cook and drain spinach according to directions on package.
• Add spinach and sour cream to bacon and simmer 5-10 minutes.
• Add nutmeg and serve.
• This is better tasting if made the day before needed.

EASY CREAMED SPINACH

Steps:

• In a large sauté pan, heat the butter over a medium heat. Tip in the spinach and wilt for 5 mins until all the liquid from the spinach has evaporated.
• Add the double cream and grated Parmesan. Season well and add a little nutmeg, if you like. Serve as a delicious side to smoked haddock.