Best 2 Best Ever Creamed Spinach Recipes
Indulge in the creamy goodness of spinach transformed into a delectable side dish with our comprehensive guide to the best-ever creamed spinach recipes. From classic renditions to unique twists, this curated collection offers a symphony of flavors to complement any main course. One recipe introduces a luscious combination of spinach, garlic, onion, and cream, while another tantalizes with a blend of spinach, mushrooms, and Parmesan cheese. For a touch of spice, try the creamed spinach with a hint of chili flakes or chipotle peppers. For a vegan delight, discover the magic of creamed spinach crafted with almond or cashew milk, delivering a creamy texture without compromising on flavor. With step-by-step instructions and insightful tips, these recipes guarantee a perfect creamed spinach experience every time.
Check out the recipes below so you can choose the best recipe for yourself!
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.
ABSOLUTELY THE BEST CREAMED SPINACH
This is smooth baby! Be sure and use a good quality melting cheese for best results. NOTE: 08/19/08, we edited the recipe to a larger spinach-to-sauce ratio.
Provided by 2Bleu
Categories Vegetable
Time 40m
Yield 8 serving(s)
Number Of Ingredients 11
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.
Tips:
- Choose fresh spinach: Always opt for fresh spinach with vibrant green leaves and no signs of wilting or yellowing.
- Wash and prep the spinach properly: Thoroughly wash the spinach leaves to remove any dirt or debris. Remove the tough stems and coarsely chop the leaves.
- Use a large skillet or pot: Creamed spinach tends to expand during cooking, so use a large enough skillet or pot to accommodate the volume.
- Don't overcrowd the pan: Avoid overcrowding the pan with spinach. Cook the spinach in batches if necessary to ensure even cooking.
- Cook the spinach until wilted: Cook the spinach over medium heat, stirring occasionally, until it wilts and reduces in volume.
- Don't overcook the spinach: Overcooking can make the spinach mushy, so be careful not to cook it for too long.
- Use a creamy base: The creamy base is what gives creamed spinach its rich and indulgent texture. You can use heavy cream, milk, or a combination of both.
- Season to taste: Season the creamed spinach with salt, pepper, and nutmeg to taste. You can also add other seasonings or herbs, such as garlic powder, onion powder, or chopped parsley.
- Serve immediately: Creamed spinach is best served immediately after cooking. It can be enjoyed as a side dish or incorporated into other dishes, such as pasta or lasagna.
Conclusion:
Creamed spinach is a versatile and delicious dish that can be enjoyed in various ways. With its vibrant green color, creamy texture, and rich flavor, it makes an excellent accompaniment to many main courses. Whether you prefer a simple classic recipe or one with additional ingredients like garlic, bacon, or cheese, there's a creamed spinach recipe out there to suit your taste. So, next time you're looking for a quick and easy side dish that's both healthy and satisfying, give creamed spinach a try. You won't be disappointed!
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