Best 9 Big Marthas Creamed Spinach Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

Indulge in a culinary journey with Big Martha's Creamed Spinach, a classic Southern dish that epitomizes comfort food. This delectable side dish features tender spinach enveloped in a creamy, flavorful sauce, making it a perfect accompaniment to various main courses. Our collection of recipes offers diverse variations of this beloved dish, catering to different preferences and dietary restrictions. From the traditional recipe with its rich, indulgent sauce to lighter versions featuring Greek yogurt or almond milk, there's a creamed spinach recipe for every palate. Explore our curated selection and discover the perfect creamed spinach recipe to elevate your next meal.

Check out the recipes below so you can choose the best recipe for yourself!

CREAMED SPINACH



Creamed Spinach image

This easy creamed spinach side is a wonderful addition to any elegant holiday meal, a neighborhood potluck or even a holiday work function.

Provided by Holly Nilsson

Categories     Appetizer

Time 25m

Number Of Ingredients 9

1 pound fresh spinach (or 10 oz frozen spinach, thawed and squeezed dry)
1 teaspoon olive oil
¼ cup onion (minced)
1 tablespoon butter
⅓ cup heavy cream
2 ounces cream cheese
¼ teaspoon garlic powder
⅛ teaspoon seasoning salt
black pepper to taste

Steps:

  • Wash and dry spinach if using fresh. Remove any tough stems and roughly chop.
  • Cook spinach in a pan with olive oil over medium heat until wilted and cooked through, about 3 minutes. Remove from pan and place in a strainer to drain.
  • Add onion and butter to the pan and cook on medium low heat until onion is softened. Add remaining ingredients and bring to a simmer while stirring until smooth. Simmer 1-2 minutes or until thickened.
  • Squeeze any excess moisture out of the spinach. Add back to the pan and stir to combine. Heat through and serve.

Nutrition Facts : Calories 121 kcal, Carbohydrate 4 g, Protein 3 g, Fat 10 g, SaturatedFat 6 g, Cholesterol 33 mg, Sodium 160 mg, Fiber 1 g, ServingSize 1 serving

MARTHA'S MOM MRS. KOSTYRA'S CREAMED SPINACH



Martha's Mom Mrs. Kostyra's Creamed Spinach image

First prepared by Martha's mother, this classic was a regular on the holiday menu in the Kostyra home. Martha made this recipe on Cooking School episode 403.

Provided by Martha Stewart

Categories     Food & Cooking     Dinner Recipes     Dinner Side Dishes

Number Of Ingredients 8

2 1/2 pounds fresh spinach, well washed (not dried) and tough stems removed
3 tablespoons unsalted butter
1/4 cup all-purpose flour
1 cup milk
Coarse salt and freshly ground pepper
1 teaspoon sugar
Freshly grated nutmeg
Sour cream, for serving (optional)

Steps:

  • Place spinach in a large pot over high heat. Cook, covered, with just the water clinging to leaves, stirring occasionally, until wilted, 8 minutes. Transfer to a colander to drain, squeezing out and reserving excess liquid. Roughly chop spinach; set aside.
  • In a medium skillet, melt butter over medium heat. Add flour, and cook, stirring, 1 to 2 minutes. Slowly whisk in milk; season with salt, pepper, and sugar. Thin with reserved spinach liquid. Stir in spinach. Sprinkle with nutmeg to taste and, if desired, top with a dollop of sour cream. Serve immediately.

EASY CREAMED SPINACH



Easy Creamed Spinach image

Our take on the classic creamed spinach side dish uses fresh spinach and cream cheese as a thickener. It's a crowd pleasing recipe that's popular with both young and old.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Gluten-Free Recipes

Time 30m

Number Of Ingredients 8

3 to 4 bunches (2 1/2 pounds total) flat-leaf spinach, trimmed and cleaned
2 tablespoons butter
1/2 medium onion, minced
4 garlic cloves, minced
4 ounces bar cream cheese, cut into pieces
1/2 cup milk
pinch ground nutmeg
coarse salt and ground pepper

Steps:

  • Bring a large pot of salted water to a boil. Add spinach, and cook just until wilted, about 1 minute. Drain in a colander; rinse with cold water until cool. Squeeze spinach to remove as much liquid as possible; coarsely chop, and set aside.
  • In a large saucepan, heat butter over medium. Add onion and garlic; season with salt and pepper. Cook, stirring occasionally, until onion softens, 3 to 5 minutes.
  • Add cream cheese and milk; cook, stirring, until cream cheese is melted and smooth. Stir in spinach. Simmer over medium heat until mixture thickens, 8 to 10 minutes. Add nutmeg; season with salt and pepper.

Nutrition Facts : Calories 225 g, Fat 17 g, Fiber 4 g, Protein 9 g

CREAMED SPINACH



Creamed Spinach image

Provided by Food Network Kitchen

Categories     side-dish

Time 16m

Yield 6 to 8 servings

Number Of Ingredients 8

3 tablespoons unsalted butter
1/4 cup all-purpose flour
2 1/2 cups whole milk, at room temperature
Kosher salt
1/2 teaspoon freshly grated nutmeg
2 pounds spinach, tough stems removed
1 large egg plus 2 egg yolks
Freshly ground pepper

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.

BIG MARTHA'S CREAMED SPINACH



Big Martha's Creamed Spinach image

I have several Martha Stewart Cookbooks and in one of them is her mother's recipe for Creamed Spinach. I have been making this since the late 1970's and it is a family favorite. I have introduced many southern friends to what I call northern greens, spinach, Swiss chard and beet greens that are so tender they barely need...

Provided by Marsha Gardner

Categories     Vegetables

Number Of Ingredients 8

2 1/2 lb fresh spinach, well washed (not dried) and tough stems removed
3 Tbsp butter, unsalted
1/4 c all purpose flour
1 c milk
kosher salt and freshly ground black pepper to taste
1 tsp sugar
dash(es) freshly grated nutmeg
sour cream for serving (optional)

Steps:

  • 1. Place spinach in a large pot over high heat. Cook, covered, with just the water clinging to leaves, stirring occasionally, until wilted, 2 to 4 minutes. Transfer to a colander to drain, squeezing out and reserving excess liquid. Roughly chop spinach; set aside.
  • 2. In a medium skillet, melt butter over medium heat. Add flour, and cook, stirring, 1 to 2 minutes. Slowly whisk in milk; season with salt, pepper, and sugar. Thin with reserved spinach liquid. Stir in spinach. Sprinkle with nutmeg to taste and, if desired, top with a dollop of sour cream. Serve immediately.

CREAMED SPINACH WITH POACHED EGGS AND BRIOCHE CROUTONS



Creamed Spinach with Poached Eggs and Brioche Croutons image

To cut the prep time of this tasty brunch recipe in half, substitute three 10-ounce packages of frozen chopped spinach for fresh. Thaw and drain the spinach, squeezing out as much liquid as possible, and stir into the bechamel. The creamed spinach and the croutons can be made two days ahead and stored in the refrigerator and at room temperature, respectively.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes

Time 1h30m

Number Of Ingredients 9

7 tablespoons unsalted butter
1/2 loaf brioche, crusts removed, cut into 1/2-inch cubes (4 cups)
6 tablespoons all-purpose flour
3 1/4 cups whole milk
Coarse salt and freshly ground pepper
1/4 teaspoon freshly grated nutmeg
3 pounds spinach, thick stems removed, washed and drained, water still clinging to leaves
1 tablespoon distilled white vinegar
12 large eggs, cold

Steps:

  • Preheat oven to 350 degrees. Melt 2 tablespoons butter, toss with brioche cubes, and spread on a rimmed baking sheet. Toast until golden and crisp, about 8 minutes. Let cool completely.
  • Melt remaining 5 tablespoons butter in a large saucepan over medium heat. Add flour and cook, stirring, until golden, 2 to 3 minutes. Whisk in 3 cups milk and 1 1/2 teaspoons salt. Cook, stirring, until mixture is thick enough to coat the back of a wooden spoon, about 10 minutes. Remove from heat; stir in nutmeg and pepper to taste. Press parchment paper directly on surface of bechamel to cover.
  • Place half of spinach in a large pot over medium-high heat. Cover and cook just until spinach wilts, about 2 minutes. Add remaining spinach, cover, and cook until it collapses, about 2 minutes more; drain. When cool enough to handle, squeeze as much liquid from spinach as possible. Coarsely chop and stir into bechamel.
  • Bring 1 1/2 inches of water to a simmer in a large, deep skillet over medium-high heat. Stir in vinegar. Crack 1 egg into a small bowl. Holding bowl just above surface of water, gently pour egg into skillet. Repeat with 3 more eggs. Poach eggs, adjusting heat to maintain a simmer, just until whites are firm and yolks are still runny, about 4 minutes (for firmer yolks, poach 1 to 2 minutes more). Gently remove eggs from water with a slotted spoon, allowing excess water to drain, and transfer to a plate. Poach remaining eggs in 2 more batches. Use immediately or transfer to a bowl of ice-cold water.
  • Uncover creamed spinach and heat with remaining 1/4 cup milk in a saucepan over medium heat, stirring, until warmed through. If necessary, transfer poached eggs to a large pot of simmering water with a slotted spoon and cook until warmed through, about 30 seconds. Divide spinach evenly among 12 small ramekins or bowls, top with poached eggs and croutons, and season with salt and pepper. Serve immediately.

CREAMED SPINACH FOR POPOVER SANDWICHES



Creamed Spinach for Popover Sandwiches image

Sauteed shallots and a creamy sauce turn steamed spinach into a satisfying filling for popover breakfast sandwiches.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes

Time 20m

Yield Makes 4 1/2 cups

Number Of Ingredients 7

5 pounds fresh spinach (or 2 1/2 pounds baby spinach), trimmed and washed, with some water clinging to leaves
2 tablespoons unsalted butter
2 shallots, minced
1/4 cup all-purpose flour
3 cups whole milk
Coarse salt and freshly ground pepper
Pinch of freshly grated nutmeg

Steps:

  • Working in batches, steam spinach, covered, in a large pot over medium-high heat, stirring occasionally, until wilted, 2 to 4 minutes. Drain. Let cool. Squeeze out and reserve liquid. Chop spinach. (You should have 4 1/2 cups.)
  • Melt butter in a medium skillet over medium heat. Cook shallots until translucent, about 3 minutes. Add flour, and cook, whisking, until raw flour smell is cooked off, 1 to 2 minutes. Gradually whisk in milk. Bring to a simmer, and cook for 2 minutes. Season with 1 teaspoon salt and 1/2 teaspoon pepper.
  • Stir in spinach. If mixture is too thick, thin with reserved spinach liquid. Stir in nutmeg. Continue to cook until warmed through. Serve immediately.

CREAMED-SPINACH GRATIN



Creamed-Spinach Gratin image

Nutty Gruyere cheese and crunchy toasted breadcrumbs take the classic steakhouse side to the next level. It'll quickly become a family favorite.

Provided by Martha Stewart

Categories     Food & Cooking     Main Dish Recipes     Casserole Recipes

Time 1h5m

Yield Serves 6 to 8

Number Of Ingredients 9

Kosher salt and freshly ground pepper
2 pounds baby spinach
3 tablespoons unsalted butter, plus more for dish
1/4 cup finely diced shallot
2 tablespoons unbleached all-purpose flour
2 cups whole milk
2 teaspoons Dijon mustard
3/4 cup finely grated Gruyere
3/4 cup panko breadcrumbs

Steps:

  • In a large pot, bring 1 1/2 cups water and 1 teaspoon salt to a simmer. Add spinach; cover and cook until wilted, about 2 minutes. Drain in a colander, pressing out as much liquid as possible with the back of a wooden spoon; coarsely chop.
  • In a medium saucepan, melt 2 tablespoons butter over medium. Add shallot and cook, stirring, until softened, about 4 minutes. Add flour; cook, stirring, until mixture is pale golden and has a slightly nutty aroma, 2 to 3 minutes.
  • Pour in milk, whisking constantly, until smooth. Cook, stirring constantly along bottom of pan, until bubbling and thickened, 6 to 8 minutes. Remove from heat; add mustard and 1/2 cup cheese. Whisk until smooth.
  • In a large bowl, stir together spinach and cheese sauce until spinach is completely coated. Season with salt and pepper.
  • Heat a medium skillet over medium. Add remaining 1 tablespoon butter and panko; cook, stirring constantly, until golden brown, about 5 minutes. Season with salt and pepper.
  • Preheat oven to 400 degrees. Lightly brush a 7-by-11-inch oval gratin dish with butter. Transfer spinach mixture to dish; sprinkle top with toasted panko and remaining 1/4 cup cheese. Bake until browned on top and edges are starting to bubble, about 20 minutes. Serve immediately.

"ALMOST" BOSTON MARKET CREAMED SPINACH



This is quite similar to the creamed spinach at Boston Market, well so I'm told anyway! --- this is a great side dish, even people that hate spinach love this, it's great to serve along side a holiday turkey or a ham dinner, or at any meal --- I also like to saute about 2 teaspoons fresh minced garlic and a pinch of cayenne pepper in the butter for about 2 minutes before adding in the flour but that is optional, add in some grated Parmesan cheese too if desired, this complete recipe can be doubled :)

Provided by Kittencalrecipezazz

Categories     Spinach

Time 50m

Yield 4-6 serving(s)

Number Of Ingredients 11

3 tablespoons butter
4 tablespoons flour
1/2 teaspoon salt (I use seasoned salt)
1 cup half-and-half or 1 cup milk
1/2 cup sour cream (lowfat is okay)
2 tablespoons butter
2 -4 tablespoons onions, minced
1/4 cup water
20 ounces frozen spinach, drained and chopped
1/2 teaspoon ground black pepper (optional or to taste)
1/4 cup grated parmesan cheese (optional)

Steps:

  • In a saucepan melt butter over medium heat until sizzling.
  • If you are adding in the fresh garlic and a pinch of cayenne pepper then saute in butter for about 2 minutes but do not brown the garlic.
  • Whisk in the flour and 1/2 tsp seasoned salt (or white salt) until creamed together and smooth.
  • Stir in the half and half, or milk (if using) a little at a time.
  • Increase heat to medium and constantly whisk until the mixture becomes thick and smooth.
  • Remove from heat; set aside.
  • Place 2 tbsp butter in saucepan over med heat; add the 2 tbsp minced onion, and cook until transparent.
  • Add spinach and water to pan, lower the heat, and cover.
  • Stirring several times until the spinach is cooked.
  • When the spinach is almost done, add the prepared white sauce, sour cream and Parmesan cheese (if using).
  • Stir well, and simmer until completely blended.
  • Season with more seasoned salt or white salt if desired and black pepper.

Tips:

  • Use fresh spinach. Fresh spinach has a more vibrant flavor and color than frozen or canned spinach.
  • Wash the spinach thoroughly. Be sure to rinse the spinach well to remove any dirt or grit.
  • Cook the spinach until it is wilted. Overcooking the spinach will make it slimy.
  • Use a good quality cream. A good quality cream will make the sauce rich and flavorful.
  • Season the sauce to taste. Add salt, pepper, and other seasonings to taste.
  • Serve the creamed spinach immediately. Creamed spinach is best served fresh.

Conclusion:

Creamed spinach is a delicious and versatile side dish that can be enjoyed with a variety of meals. It is easy to make and can be tailored to your own taste preferences. Whether you like it simple or loaded with cheese and bacon, creamed spinach is sure to be a hit.

Related Topics