Ww Creamed Spinach Food

CLASSIC CREAMED SPINACH

Steps:

• Place one bag of frozen spinach in a covered glass container. Microwave on high for 8 minutes; spoon into a colander in the sink to drain. Repeat with second bag of spinach and add to same colander; use a large serving spoon to press excess water out of spinach. Place drained spinach in a serving bowl; cover to keep warm.
• Meanwhile, melt butter in a medium saucepan over medium-low heat; stir in onion and kosher salt. Cook onion, stirring frequently, until soft and translucent, about 10 minutes. Add flour, nutmeg and cayenne; stir to combine. Slowly whisk in evaporated milk; cook, whisking constantly, until thick and bubbling, about 5 to 7 minutes. Pour sauce into a blender or food processor (or use an immersion blender in the pot); blend sauce until smooth.
• Pour sauce over spinach and toss to combine; season with salt and black pepper. Yields about 3/4 cup per serving.

CREAMED SPINACH

Steps:

• In a blender or food processor, combine spinach and evaporated milk; puree until smooth.
• Transfer mixture to a medium saucepan and add minced onion and garlic powder. Set pan over medium heat and bring to a simmer. Cook 5 minutes, until thick.
• Season to taste with salt and black pepper. Yields about 1/2 cup per serving.

CREAMED SPINACH

Steps:

• In a blender or food processor, combine spinach and evaporated milk; puree until smooth.
• Transfer mixture to a medium saucepan and add minced onion and garlic powder; set pan over medium heat and bring to a simmer. Cook, stirring occasionally, until thick, about 5 minutes; season to taste with salt and pepper. Yields about 1/2 cup per serving. (Note: For those on the Flex Plan, keep in mind that a larger 1-cup serving will have a POINTS value of 1.)

EASY CREAMED SPINACH

Steps:

• Heat oil in a large nonstick skillet over medium heat; add shallots and sauté until golden, about 2 minutes. Add scallions and sauté 1 minute more.
• Add spinach to skillet in batches, tossing mixture and adding more spinach as some of it cooks down. Cook, tossing, until wilted and tender, about 2 minutes.
• Remove from heat and stir in cream cheese just until melted; stir in salt and pepper. Serve immediately. Yields about 1/2 cup per serving.

CLASSIC CREAMED SPINACH

Steps:

• Place one bag of frozen spinach in a covered glass container. Microwave on high for 8 minutes; spoon into a colander in the sink to drain. Repeat with second bag of spinach and add to same colander; use a large serving spoon to press excess water out of spinach. Place drained spinach in a serving bowl; cover to keep warm.
• Meanwhile, melt butter in a medium saucepan over medium-low heat; stir in onion and kosher salt. Cook onion, stirring frequently, until soft and translucent, about 10 minutes. Add flour, nutmeg and cayenne; stir to combine. Slowly whisk in evaporated milk; cook, whisking constantly, until thick and bubbling, about 5 to 7 minutes. Pour sauce into a blender or food processor (or use an immersion blender in the pot); blend sauce until smooth.
• Pour sauce over spinach and toss to combine; season with salt and black pepper. Yields about 3/4 cup per serving.

MICROWAVE CREAMED SPINACH

Steps:

• Place spinach and 2 tablespoons water in a microwave-safe large bowl. Cover tightly with plastic wrap; cut a small slit in the center with the tip of a paring knife to vent excess steam. Microwave on high (at 100 percent power), stirring halfway through, until the spinach is just wilted, 3 minutes in an 1,100-watt oven or 6 minutes in a 700-watt oven. (When removing the plastic wrap, be careful to avoid the hot steam.)
• Scatter the onions, garlic, butter, 1/4 teaspoon salt and a couple grinds of black pepper in a microwave-safe 8-inch square baking dish. Cover tightly with plastic wrap; cut a small slit in the center. Microwave on high (at 100 percent power) until the onions are soft and translucent, 5 minutes in an 1,100-watt oven or 8 minutes in a 700-watt oven. If the onions are still a little hard, microwave again, covered, in 30-second increments, stirring after each.
• Squeeze the wilted spinach completely dry, and place in the baking dish with the onion mixture. Add the heavy cream, cream cheese, Parmesan, cayenne, nutmeg, 1/4 teaspoon salt and a few grinds of black pepper, and stir to combine. Microwave, uncovered, on high (at 100 percent power) for 5 minutes in an 1,100-watt oven or 7 minutes in a 700-watt oven. The spinach should be hot and bubbly and the cream slightly thickened. Add the lemon juice, and stir. Top with breadcrumbs or fried onions and some lemon zest.

CREAMED SPINACH

Steps:

• Melt the butter in a saucepan over medium heat. Whisk in the flour until smooth; cook, stirring, until the mixture lightens, about 1 minute. Remove from the heat; whisk in the milk, 2 teaspoons salt and the nutmeg. Return to medium heat and bring to a boil, whisking. Remove from the heat again; stir to cool slightly.
• Heat a deep skillet over medium heat. Add the spinach and 1 teaspoon salt; cover and cook about 3 minutes. Toss with tongs, then continue to wilt, uncovered, about 2 more minutes. Drain and cool slightly, then squeeze the spinach until dry. Coarsely chop.
• Gently reheat the sauce, then whisk in the whole egg and yolks; cook, stirring, until the sauce thickens. Stir in the spinach; heat through. Season with salt and pepper.

CREAMED SPINACH

Steps:

• Heat a very large, deep skillet over medium heat. Add all the spinach with the water still clinging to its leaves, even if you have to firmly pack it in. 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 2 or 3 times more, until all the spinach is nicely wilted. Remove from the heat and cool to room temperature.
• Squeeze the spinach dry with your hands a little at a time, squeezing as much liquid as possible from the leaves. Chop the spinach leaves coarsely and set aside.
• 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 2 minutes, until foamy, but do not let it brown. Remove from the heat. As soon as the paste has stopped foaming, whisk in the hot milk all at once and continue whisking until thoroughly blended. Return to the heat and stir slowly, reaching into all the corners of the pan, until the sauce comes to a simmer. Simmer for about 2 minutes, still stirring, until the sauce has thickened, then add the cream, salt, and pepper, and stir for 1 minute more. Remove the pan from the heat and stir it every minute or two while you finish the dish to prevent a skin from forming.
• In the same skillet where the spinach was cooked, well dried, heat the olive oil over mediumlow heat. Add the onion and saute, stirring occasionally, for 7 to 8 minutes or until translucent. Add the cooked spinach and the white sauce to the pan and stir together over medium heat until well mixed and heated through. Finally, stir in the cheese, taste for seasoning, and transfer to a heated and covered serving dish.

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.

CLASSIC CREAMED SPINACH - WW POINTS = 1

Steps:

• Spray a nonstick skillet with nonstick spray and set over medium-high heat. Add 1 bag of the spinach and cook until wilted. Drain. Repeat with the remaining 2 bags; squeeze dry.
• While the spinach cooks, whisk the milk, flour, salt and nutmeg in a medium saucepan until blended; bring to a simmer over medium-high heat. Reduce the heat and cook, stirring, until thickened, 4-5 minutes. Add the spinach and cook, stirring, until hot, about 1 minute.
• If making ahead, let cool; freeze in an airtight container up to 1 month. Thaw in the refrigerator overnight. Cook with 2 tablespoons low-fat milk until hot.

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).