The Best Creamed Spinach Food

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:

• 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.

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.

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.

FAST AND EASY CREAMED SPINACH

Steps:

• Pour olive oil into a large soup pot, place over high heat, add spinach, and cover. Cook for 1 minute, uncover, and lightly stir until most of the leaves are bright green and wilted, about 2 minutes. Quickly drain spinach in a strainer and transfer to a plate lined with 4 or 5 paper towels. Once cool enough to handle, squeeze as much liquid from the spinach as possible. Transfer spinach to a cutting board and coarsely chop.
• Mix salt, black pepper, cayenne pepper, and nutmeg in a small bowl.
• Place a large skillet over medium heat, melt butter in skillet, and stir shallot in the hot butter until just barely golden and translucent, 3 to 4 minutes. Stir seasoning mixture into shallot mixture and pour in cream. Raise heat to medium-high and reduce cream sauce to about half, about 5 minutes. Stir in lemon zest.
• Reduce heat to low and toss spinach with cream sauce in skillet. Cook and stir until spinach is heated through and coated, about 2 minutes. Stir Parmigiano-Reggiano cheese into spinach until thoroughly combined; serve immediately.

GARLICKY CREAMED SPINACH RECIPE BY TASTY

Steps:

• Melt the butter in a large pan over medium heat. Add the shallot and cook until softened, 3 to 4 minutes. Add the garlic and cook for 1 to 2 minutes, until fragrant. Season with salt.
• Add the spinach, season with salt, and sauté until wilted, 3 minutes. Transfer to a strainer to drain any excess water.
• Return the spinach to the pan and sprinkle with the flour. Cook for 1 minute, until the flour is lightly browned.
• . Add the heavy cream, cream cheese, and Parmesan cheese. Cook until fully incorporated and thickened, stirring often, 3 to 5 minutes. Season with salt to taste.
• Transfer to a serving bowl and top with more Parmesan cheese. Serve warm.
• Enjoy!

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:

• If bulk spinach is used, pick it over to remove and discard any tough stems and blemished leaves. Rinse the spinach thoroughly and shake off excess water. There should be about 2 pounds cleaned weight, or 16 cups.
• Bring enough water to a boil to cover the spinach when it is added and stirred down. Add spinach and cook 2 minutes and drain. Run under cold running water until chilled. Empty the spinach into a deep colander and press to extract most of the water.
• Put the spinach into the container of a food processor or an electric blender and blend thoroughly. There should be about 1 3/4 cups.
• Melt the butter in a saucepan and add the flour, stirring with a wire whisk. Add the milk, stirring rapidly with the whisk. Add nutmeg, salt and pepper to taste. Cook, stirring, about 5 minutes and add the spinach. Stir to blend. Heat and serve.