CREAMED SPINACH
This recipe for the best creamed spinach begins with a simple white sauce that gets bumped up a notch with diced onions and garlic. Make it as a holiday side dish!
Categories comfort food dinner side dish
Time 30m
Yield 8 servings
Number Of Ingredients 9
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
Provided by Tyler Florence
Categories side-dish
Time 30m
Yield 6 to 8 servings
Number Of Ingredients 8
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
This classic dish, a staple of high-end steakhouses and humble tables alike, is one that every cook should learn to make. We've carefully crafted this recipe to capture the ultimate classic creamed-spinach characteristics so that it can be your textbook version and an heirloom to pass down. Once you've made it and seen how easy it is, there's a good chance it'll be on your table more often than for just special-occasion feasts. It's creamy and satisfying even though it takes just 35 minutes to make. The ingredients are all easily accessible staples, but the inclusion of nutmeg might surprise you. If you associate that spice more with cookies than vegetables, you're in for a pleasant surprise. Rather than dominating the dish, or even standing out on its own, nutmeg in this application serves to elevate the flavors of the key ingredients-cream and spinach-and bring them into harmony. As a finishing touch, we've added butter-toasted panko bread crumbs for a pleasant little crunch that we think you'll find very satisfying.
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 35m
Yield 6
Number Of Ingredients 9
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.
Nutrition Facts : Calories 240, Carbohydrate 17 g, Cholesterol 45 mg, Fat 3, Fiber 2 g, Protein 6 g, SaturatedFat 10 g, ServingSize 1 Serving, Sodium 500 mg, Sugar 4 g, TransFat 1/2 g
CREAMED SPINACH
Provided by Tyler Florence
Categories side-dish
Time 20m
Yield 4 to 6 servings
Number Of Ingredients 8
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.
THE FOOD LAB'S CREAMED SPINACH RECIPE
The bare bones of this creamed spinach recipe are pretty straightforward and classic: The spinach is cooked low and slow to gradually concentrate its juices. Combined with a creamy béchamel sauce, it reduces into a rich, thick coating with a near pudding-like texture. The only minor embellishments I include here are a doubling-up of the alliums and a last-minute shot of crème fraîche for a final dose of creaminess and fresh flavor.
Provided by J. Kenji López-Alt
Time 2h
Yield 4
Number Of Ingredients 11
Steps:
- Melt butter in a Dutch oven or large saucepan over medium-high heat. Add shallots and garlic and cook, stirring, until softened, about 2 minutes. Add spinach in 4 batches, turning each batch with tongs or a rubber spatula and allowing it to wilt before adding the next.
- Add flour and cook, stirring constantly, until no dry flour remains. Slowly stir in heavy cream and milk. Bring to a simmer, stirring, then reduce the heat to the lowest possible setting and cook, stirring occasionally, until the spinach is completely softened and the sauce has thickened, about 1 1/2 hours.
- Stir in nutmeg and crème fraîche and season to taste with salt and pepper. Remove from the heat.
- If desired, preheat the broiler to high. Transfer creamed spinach to a 1-quart oval or round casserole dish and top it with the cheese. Broil until spinach is bubbly and cheese has formed a well-browned crust, about 2 minutes. Serve.
Nutrition Facts : Calories 541 kcal, Carbohydrate 20 g, Cholesterol 145 mg, Fiber 7 g, Protein 12 g, SaturatedFat 31 g, Sodium 696 mg, Sugar 8 g, Fat 49 g, ServingSize Serves 4, UnsaturatedFat 0 g
CREAMED SPINACH
Categories Milk/Cream Side Parmesan Spinach Gourmet Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 4 (side dish) servings
Number Of Ingredients 8
Steps:
- Cook spinach in 1 inch of boiling salted water in a large pot, covered, stirring once or twice, 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.
- Cook onion in butter in a small heavy saucepan over moderately low heat, stirring, until softened, about 4 minutes. Whisk in flour and cook, stirring, 2 minutes. Add warm milk and simmer, whisking, 3 to 4 minutes. Whisk in parmesan, salt, nutmeg, and pepper to taste. Add spinach and cook, stirring, until heated through.
CREAMED SPINACH
Categories Milk/Cream Dairy Leafy Green Onion Side Christmas Vegetarian Quick & Easy Spinach Gourmet Sugar Conscious Pescatarian Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 10 servings
Number Of Ingredients 7
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.
THE ULTIMATE CREAMED SPINACH
Make and share this The Ultimate Creamed Spinach recipe from Food.com.
Provided by JackieOhNo
Categories Spinach
Time 40m
Yield 6-8 serving(s)
Number Of Ingredients 13
Steps:
- Cook the spinach, covered, in boiling salted water until tender, about 4 minutes. Rinse under cold running water; drain, pressing out all liquid with the back of a spoon. Chop fine.
- In a medium saucepan over low heat, melt 2-1/2 T. of the butter. Stir in flour. Cook, stirring constantly, 2 minutes. Whisk in hot milk. Cook until thick, about 2 minutes. Add gruyere cheese, the 2 T. finely grated parmesan, salt, pepper, nutmeg, and hot pepper sauce. Stir in spinach; remove from heat. Stir in lemon zest; mix thoroughly. Transfer to a shallow, buttered, 4-cup baking dish.
- In a small skillet over medium heat, melt remaining 2 T. butter. Stir in bread crumbs. Cook, stirring constantly, until golden. Spoon crumbs evenly over spinach mixture. Sprinkle with 1/4 cup of roughly grated parmesan.
- Bake in a preheated 425-degree oven for 14 minutes.
Nutrition Facts : Calories 237.7, Fat 14.5, SaturatedFat 8.5, Cholesterol 38.7, Sodium 536.1, Carbohydrate 18.1, Fiber 4.7, Sugar 1.5, Protein 12
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- Bring a large pot of water to a boil. Add spinach, and cook for 30 seconds. Drain the pot, and transfer the spinach to a large bowl of ice water. Once the spinach is cool enough to handle, drain and squeeze as much water out of the spinach as possible.
- Set a large pan to medium heat. Add butter, and melt. Add chopped onions, and cook for 5 minutes. Add minced garlic, and cook for another minute.
- Add heavy cream and nutmeg to the pan with the spinach. Cook, uncovered, stirring occasionally, until the cream has thickened, about 10 minutes. Add salt, pepper, and optional cayenne pepper or chili flakes, and stir to combine.
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- Remove the stems from the spinach or leave on if using baby spinach then wash and shake off the excess water.
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- Remove large stems from spinach, and rinse with cold water; drain. Place a large Dutch oven over medium heat, and add spinach. (Spinach will need to be tightly packed into the pan to cook all of it in one batch). Cover and cook 5 minutes or until spinach wilts; stir spinach well after 2 minutes. Place spinach in a colander, and drain well, pressing spinach with the back of a spoon to remove as much moisture as possible.
- Place pan coated with cooking spray over medium heat until hot. Add shallots; sauté 2 minutes. Combine flour, salt, and nutmeg; add to pan, stirring well. Cook 30 seconds. Add milk and cheese, stirring with a whisk; cook 1 minute or until thick. Add spinach; cook 30 seconds or until thoroughly heated.
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- If using regular bunch spinach, rinse and stem leaves, then chop into 2- to 3-in. pieces. Heat oil in a 6- to 8-qt. pot over medium heat. Add onions and garlic; cook, covered, until translucent, 5 to 7 minutes. Add 1/2 cup water, a pinch of salt, and enough spinach to fill pot. Cook, covered, just until wilted; add rest of spinach and turn to wilt. (If using frozen spinach, add now.) Cook, covered, just until evenly wilted and tender (add some water if necessary to keep steam going). Season with salt to taste.
- Heat over low heat until bubbling, then spoon into a serving dish. Top with toasted bread crumbs and bacon.
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- Almond-Milk Creamed Spinach. This creamed spinach is so silky and light you won't miss the cream.
- Creamed Spinach Gluten-Free Mac and Cheese. Cream cheese makes the sauce here especially rich. Cream cheese makes the sauce here especially rich and smooth.
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- Creamy Spinach. Star chef Daniel Boulud's incredible side is ready in just 20 minutes.
- Coconut-Creamed Spinach. Unsweetened coconut milk gives this terrific creamed spinach a Caribbean spin. Related: More Great Spinach Recipes. Terrific Pasta Recipes.
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