Best 7 Creamed Spinach Iii Recipes

CREAMED SPINACH III

Steps:

• In a medium saucepan over medium heat, mix heavy cream, butter, nutmeg, salt and pepper. Stirring constantly, bring to a boil, then reduce heat to simmer.
• Place spinach in a vegetable steamer, and steam until leaves are wilted. Drain in a colander, pressing out excess water with a large spoon.
• Coarsely chop spinach in a food processor, and gradually stir into the heavy cream mixture. Briefly return to boiling, then remove from heat.

CREAMED SPINACH

Steps:

• In batches, saute the spinach in a large saute pan over high heat until wilted, 2 to 3 minutes. Transfer to a plate and set aside.
• In the same pan, heat the olive oil over medium heat. Add the onions and garlic; cook until translucent, 5 to 8 minutes. Add the butter and flour; cook for 2 minutes. Slowly whisk in the milk and bring to a boil (it will thicken as comes to a boil). Turn off the heat and stir in the Parmesan, nutmeg and sauteed spinach.
• Serve immediately or hold in a low oven.

CLASSIC CREAMED SPINACH

Steps:

• In a Dutch oven, cook spinach in oil until wilted, 3 minutes. Remove from pan; set aside. Melt butter in the Dutch oven; add onion and saute until crisp-tender, 2 minutes. , Stir in flour, salt and nutmeg until combined. Gradually whisk in milk until blended. Bring to a boil; cook and stir until thickened, 2 minutes. Add the chopped spinach. Reduce heat to low; cook, uncovered, until heated through, 5 minutes.

CREAMED SPINACH

Steps:

• Preheat the oven to 375 degrees F. Butter an 8 by 8-inch baking dish. Melt the butter in a large skillet over medium-high heat. Add the onion and a pinch of salt. Saute for 3 minutes, then add the garlic and red chili flakes and saute for 2 more minutes. Add the heavy cream, Parmesan, and nutmeg. Heat until the cream is just beginning to bubble, stirring often. Turn the burner off and stir in sour cream and spinach. Adjust the seasoning with salt and pepper, to taste. Pour into the prepared baking dish and sprinkle the top evenly with fried onions. Bake until golden and bubbly, 15 to 20 minutes.

CREAMED SPINACH

Steps:

• In a large pot, bring ½ inch of water to a boil over high. Add spinach in 3 batches, stirring until each batch is wilted before adding another, until all of the spinach is wilted, about 3 minutes. Drain in a colander and run under cold water until cool. Drain again, pressing out excess water, then coarsely chop for a total of 4 packed cups.
• In the same pot, melt 2 tablespoons of the butter over medium-low. Add shallot and cook, stirring, until softened with no color, about 2 minutes. Stir in garlic until fragrant, 30 seconds. Add the remaining 1 tablespoon butter and stir until melted, then add flour and cook, stirring constantly, until flour is light golden but the shallots still have no color, about 3 minutes. While whisking constantly, drizzle in milk and cream until smooth, and season with salt and pepper. Bring to a simmer, then add chopped spinach and season with salt and pepper. Cook, stirring, until the spinach is totally incorporated and the sauce is thickened, 2 to 3 minutes. Stir in sour cream until combined. Transfer to a bowl and serve warm.

CREAMED FRESH SPINACH

Steps:

• Place spinach in a Dutch oven over 1 in. of water. Bring to a boil; reduce heat. Cover and steam just until wilted, about 4 minutes. Drain; chop and set aside., Melt butter in a large saucepan over medium heat. Whisk in the flour until smooth. Gradually add cream and milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in the onion, salt and pepper. Fold in spinach; heat through.

CREAMED SPINACH (LIKE BOSTON MARKET)

Steps:

• In a saucepan over medium low heat, melt 3 Tbls butter.
• Stir flour and salt into pan until creamed together.
• Slowly stir in cream, then stir in cream cheese, increase heat to medium.
• Constantly whisk until mixture becomes thick and smooth, remove from heat and set aside.
• In a saucepan over medium-high heat, saute onions and garlic in remaining butter until transparent.
• Add spinach and water to pan, reduce heat to low, cover.
• Cook, stirring occasionally for 8 minutes.
• Stir prepared sauce and Parmesan cheese into pan, stir until completely blended.