Best 3 Baked Creamed Spinach Recipes

OVEN-BAKED KETO CHICKEN THIGHS WITH CREAMED SPINACH AND MUSHROOMS

Steps:

• Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels and crumble once cool enough to handle. Reserve bacon drippings.
• Preheat the oven to 400 degrees F (200 degrees C). Grease a 9x13-inch baking dish.
• Pat chicken thighs dry and season with salt and pepper.
• Heat reserved bacon drippings in a large skillet over medium heat and cook onions and mushrooms, stirring occasionally, until mushrooms are soft and onions are translucent, 7 to 8 minutes. Place vegetables into a large mixing bowl and mix in well-dried spinach. Set aside.
• Wipe the skillet clean. Add ghee and melt over medium heat. Once skillet is hot, add chicken thighs and lightly brown on each side, 3 to 4 minutes per side; the chicken will still be pink in the middle. Remove chicken from skillet and set aside.
• Combine chicken broth, cream, softened garlic and herb cheese spread , and 1/2 cup grated Parmesan cheese in a small bowl; whisk until well combined. Pour broth mixture over vegetable mixture in the mixing bowl and mix to combine. Season with salt and pepper. Add vegetable mixture to skillet and place browned chicken thighs on top. Top with crumbled bacon, sliced almonds, ground pork rinds, and remaining 1/2 cup Parmesan cheese.
• Bake in the preheated oven until chicken thighs are no longer pink at the bone, juices run clear, and spinach mixture is bubbly, about 30 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C). Remove from the oven and allow to rest about 10 minutes before serving.

BAKED CREAMED SPINACH

Steps:

• Preheat oven to 350 degrees.
• Place hot spinach in a medium size bowl. Add cream cheese and sour cream and blend well.
• Stir in bread crumbs (or matzo meal) and seasonings.
• Add beaten eggs.
• Pour into a 8 inch square baking dish coated in cooking spray.
• Bake for 45 minutes.

BAKED EGGS ON CREAMED SPINACH

Steps:

• Preheat oven to 400°F. and butter two 1/3- to 1/2-cup ramekins.
• Discard coarse stems from spinach. In a 2- to 3-quart saucepan of boiling salted water cook spinach 2 minutes and drain in a sieve, pressing with back of a large spoon to remove as much water as possible. Finely chop spinach.
• In a small nonstick skillet cook onion in butter over moderately low heat, stirring, until softened. Stir in spinach, cream, nutmeg, and salt and pepper to taste and cook, stirring, until hot.
• Divide creamed spinach between ramekins and break an egg into each. On a baking sheet bake eggs in upper third of oven until whites are cooked through, or until desired doneness, about 12 minutes. (The yolks will not be fully cooked, which may be of concern if there is a problem with salmonella in your area.)
• Season eggs with salt and pepper and serve immediately.