Best 10 Creamed Spinach With Chère Recipes

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Indulge in the culinary delight of creamed spinach with chre, a harmonious blend of flavors and textures sure to tantalize your taste buds. This classic dish combines the earthy goodness of spinach with the delicate sweetness of chre, resulting in a vibrant and flavorful symphony. Whether you're a seasoned cook or a novice in the kitchen, our carefully curated recipes will guide you through the process of creating this delectable dish, ensuring a perfect outcome every time. From the basic creamed spinach with chre recipe to variations that incorporate additional ingredients like mushrooms, bacon, and cheese, we've got you covered. So, gather your ingredients, prepare your palate, and embark on a culinary journey that will leave you craving for more.

Let's cook with our recipes!

CREAMED SPINACH



Creamed Spinach image

Made with frozen spinach and heavy cream, this easy yet elegant side dish can be made ahead of time and reheated in the microwave.

Provided by Jennifer Segal

Categories     Vegetables & Sides

Yield 6 to 8

Number Of Ingredients 9

3 tablespoons unsalted butter
½ cup finely chopped shallots, from 1 to 2 shallots
2 garlic cloves, finely chopped
1 pint (2 cups) heavy cream
½ teaspoon salt
¼ teaspoon freshly ground black pepper
Pinch freshly grated nutmeg, or use ground nutmeg
½ cup finely shredded Parmigiano-Reggiano
2 pounds frozen cut leaf spinach, thawed and squeezed very dry (see note)

Steps:

  • Melt the butter in a large skillet over medium-low heat. Add the shallots and cook, stirring frequently, until soft and translucent, about 4 minutes. Add the garlic and cook, stirring constantly, for 1 minute more. Do not brown. Add the heavy cream, salt, pepper, and nutmeg and bring to a gentle boil. Cook, uncovered, stirring occasionally, until the cream is thick enough to coat a wooden spoon, about 10 minutes. Add the cheese and stir until melted. Add the spinach and stir until evenly combined with the cream sauce. Taste and adjust seasoning if necessary. (If the spinach seems a little watery, cook over medium-low heat until any excess liquid evaporates.) Serve warm.
  • Note: Cut leaf spinach is not the same as chopped spinach. If your market doesn't carry cut leaf spinach, look for frozen whole leaf spinach. (Chopped spinach will work but the texture won't be as appealing.) Some markets carry 1-lb bags and some carry 10-oz boxes; if you can only find the 10-oz boxes, you'll need three of them. If you'd like to start with fresh spinach, you'll need about 2 pounds baby spinach leaves. Steam and drain the baby spinach, then roughly chop and measure out 2 packed cups.
  • Make-Ahead Instructions: This dish can be made and refrigerated a day ahead of time. Reheat in the microwave, uncovered, stirring every 30 seconds or so, until hot, a few minutes. When reheated, the spinach won't be quite as creamy-looking as it was originally (though the taste will be the same); you can add a bit of cream when reheating to get a creamier consistency, if you'd like.

Nutrition Facts : Calories 306, Fat 29 g, Carbohydrate 8 g, Protein 7 g, SaturatedFat 18 g, Sugar 3 g, Fiber 3 g, Sodium 357 mg, Cholesterol 98 mg

FAST AND EASY CREAMED SPINACH



Fast and Easy Creamed Spinach image

This is a little easier, a little quicker, a little more contemporary, and believe it or not, a little lighter than traditional creamed spinach. Have all your ingredients ready to go ahead of time. It's a classic steak side dish.

Provided by Chef John

Categories     Side Dish     Vegetables     Greens

Time 35m

Yield 6

Number Of Ingredients 10

2 teaspoons olive oil
2 (16 ounce) bags fresh spinach
salt and freshly ground black pepper to taste
1 pinch cayenne pepper, or to taste
1 pinch freshly grated nutmeg
1 tablespoon butter
2 tablespoons minced shallot
¾ cup heavy whipping cream
1 teaspoon freshly grated lemon zest
2 tablespoons finely shredded Parmigiano-Reggiano cheese

Steps:

  • Pour olive oil into a large soup pot, place over high heat, add spinach, and cover. Cook for 1 minute, uncover, and lightly stir until most of the leaves are bright green and wilted, about 2 minutes. Quickly drain spinach in a strainer and transfer to a plate lined with 4 or 5 paper towels. Once cool enough to handle, squeeze as much liquid from the spinach as possible. Transfer spinach to a cutting board and coarsely chop.
  • Mix salt, black pepper, cayenne pepper, and nutmeg in a small bowl.
  • Place a large skillet over medium heat, melt butter in skillet, and stir shallot in the hot butter until just barely golden and translucent, 3 to 4 minutes. Stir seasoning mixture into shallot mixture and pour in cream. Raise heat to medium-high and reduce cream sauce to about half, about 5 minutes. Stir in lemon zest.
  • Reduce heat to low and toss spinach with cream sauce in skillet. Cook and stir until spinach is heated through and coated, about 2 minutes. Stir Parmigiano-Reggiano cheese into spinach until thoroughly combined; serve immediately.

Nutrition Facts : Calories 178.9 calories, Carbohydrate 7.1 g, Cholesterol 47 mg, Fat 15.6 g, Fiber 3.4 g, Protein 5.7 g, SaturatedFat 8.7 g, Sodium 173.4 mg, Sugar 0.8 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.

CREAMED SPINACH WITH CHèRE



Creamed Spinach with Chère image

Categories     Milk/Cream     Cheese     Dairy     Leafy Green     Side     Goat Cheese     Spinach     Fall     Bon Appétit

Yield Serves 4

Number Of Ingredients 5

3 10-ounce packages ready-to-use spinach leaves
1/2 cup whipping cream
2 ounces soft fresh goat cheese (such as Montrachet)
1 large shallot, minced
1/2 teaspoon grated lemon peel

Steps:

  • Preheat oven to 250°F. Bring 2 inches of water to boil in large pot. Add spinach and cook just until wilted, constantly pressing spinach down into water, about 2 minutes. Transfer 1/2 cup cooking liquid to medium skillet and reserve. Drain spinach into colander, firmly pressing out excess water. Transfer spinach to oven-proof platter. Place in oven to keep warm.
  • Add cream, goat cheese, shallot and lemon peel to cooking liquid in skillet. Stir over medium-high heat until sauce is thick and reduced to 2/3 cup, about 6 minutes. Season with salt and pepper.
  • Pour sauce evenly over spinach. Serve immediately.

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

CREAMED SPINACH



Creamed Spinach image

This classic dish, a staple of high-end steakhouses and humble tables alike, is one that every cook should learn to make. We've carefully crafted this recipe to capture the ultimate classic creamed-spinach characteristics so that it can be your textbook version and an heirloom to pass down. Once you've made it and seen how easy it is, there's a good chance it'll be on your table more often than for just special-occasion feasts. It's creamy and satisfying even though it takes just 35 minutes to make. The ingredients are all easily accessible staples, but the inclusion of nutmeg might surprise you. If you associate that spice more with cookies than vegetables, you're in for a pleasant surprise. Rather than dominating the dish, or even standing out on its own, nutmeg in this application serves to elevate the flavors of the key ingredients-cream and spinach-and bring them into harmony. As a finishing touch, we've added butter-toasted panko bread crumbs for a pleasant little crunch that we think you'll find very satisfying.

Provided by Betty Crocker Kitchens

Categories     Side Dish

Time 35m

Yield 6

Number Of Ingredients 9

5 tablespoons butter
1/2 cup Progresso™ plain panko crispy bread crumbs
1/2 cup finely chopped onion
3 tablespoons Gold Medal™ all-purpose flour
3/4 teaspoon salt
1/4 teaspoon pepper
1/8 teaspoon ground nutmeg
1 1/3 cups half-and-half
4 packages (5 oz each) baby spinach leaves

Steps:

  • In 8-inch skillet, melt 1 tablespoon of the butter over medium heat. Stir in bread crumbs. Cook and stir 2 to 3 minutes or until golden brown. Place crumbs in small bowl; set aside.
  • In 1-quart saucepan, melt 3 tablespoons of the butter over medium heat. Add onion; cook, stirring frequently, 4 to 5 minutes, or until tender. Stir in flour salt, pepper and nutmeg. Cook and stir until mixture is bubbly. Gradually stir in half-and-half. Heat to boiling, stirring constantly; boil and stir 1 minute. Remove from heat; set aside.
  • In 12-inch skillet, heat remaining 1 tablespoon butter over medium heat. Gradually add spinach. Cook, stirring, just until spinach is wilted. Stir in half-and-half mixture. Cook and stir 1 to 2 minutes or just until heated. Spoon mixture into serving bowl; top with toasted bread crumbs.

Nutrition Facts : Calories 240, Carbohydrate 17 g, Cholesterol 45 mg, Fat 3, Fiber 2 g, Protein 6 g, SaturatedFat 10 g, ServingSize 1 Serving, Sodium 500 mg, Sugar 4 g, TransFat 1/2 g

QUICK CREAMED SPINACH



Quick Creamed Spinach image

The inspiration for this creamy side dish came from a local restaurant. I lightened up the original recipe by using fat-free half-and-half and fat-free cream cheese. I goes great with most any entree. -Susan Geddie of Harker Heights, Texas

Provided by Taste of Home

Categories     Side Dishes

Time 15m

Yield 5 servings.

Number Of Ingredients 11

1/4 cup diced onion
1 garlic clove, minced
1 tablespoon butter
1 tablespoon all-purpose flour
1-1/4 cups fat-free half-and-half
4 ounces fat-free cream cheese, cubed
3/4 teaspoon salt
1/8 teaspoon ground nutmeg
1/8 teaspoon pepper
1 package (16 ounces) frozen leaf spinach, thawed and squeezed dry
1/4 cup plus 1 tablespoon shredded Parmesan cheese, divided

Steps:

  • In a large nonstick skillet, saute onion and garlic in butter until tender. Stir in flour until blended. Gradually whisk in half-and-half until blended. Bring to a boil over medium-low heat; cook and stir for 2 minutes or until slightly thickened., Add the cream cheese, salt, nutmeg and pepper, stirring until cream cheese is melted. Stir in spinach and 1/4 cup Parmesan cheese; heat through. Sprinkle with remaining Parmesan cheese. Serve immediately.

Nutrition Facts : Calories 131 calories, Fat 4g fat (3g saturated fat), Cholesterol 12mg cholesterol, Sodium 704mg sodium, Carbohydrate 13g carbohydrate (0 sugars, Fiber 2g fiber), Protein 10g protein.

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

CHEESY CREAMED SPINACH



Cheesy Creamed Spinach image

This is a recipe for a delicious and cheesy creamed spinach. It's easy and tastes much better than any store bought or frozen versions. I made it for Thanksgiving and it was great!

Provided by BREN3205

Categories     Side Dish     Vegetables     Greens

Time 30m

Yield 10

Number Of Ingredients 8

3 (10 ounce) bags clean fresh spinach, roughly chopped
1 ¼ cups heavy cream
¼ cup butter
2 tablespoons minced garlic
3 tablespoons minced white onion
6 slices shredded provolone cheese
½ cup freshly grated Parmesan cheese
salt and pepper to taste

Steps:

  • Heat a large skillet over medium-high heat. Add spinach and cook until wilted, stirring constantly. Remove from the skillet and drain in a colander. Try to squeeze out as much liquid as possible.
  • Melt the butter in the skillet over medium heat. Add garlic and onions; cook and stir until tender, about 5 minutes. Add the spinach and stir in the heavy cream. Sprinkle in the provolone cheese and stir to melt and coat the spinach. Once the provolone has melted, stir in the Parmesan cheese and continue to cook and stir until thickened. Season with salt and pepper and serve hot.

Nutrition Facts : Calories 243.6 calories, Carbohydrate 5.3 g, Cholesterol 68.2 mg, Fat 21.6 g, Fiber 2 g, Protein 9.1 g, SaturatedFat 13.4 g, Sodium 321.9 mg, Sugar 0.7 g

CLASSIC CREAMED SPINACH



Classic Creamed Spinach image

Using fresh spinach instead of frozen really enhances the flavor of this classic recipe from Ann Van Dyk of Wrightstown, Wisconsin. The hint of nutmeg makes this side dish even more appealing.

Provided by Taste of Home

Categories     Side Dishes

Time 25m

Yield 4 servings.

Number Of Ingredients 8

3/4 pound fresh spinach, torn
2 tablespoons olive oil
6 tablespoons butter, cubed
1/4 cup chopped onion
1/4 cup all-purpose flour
1/2 teaspoon salt
1/8 teaspoon ground nutmeg
1-1/2 cups whole milk

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.

Nutrition Facts : Calories 318 calories, Fat 27g fat (14g saturated fat), Cholesterol 58mg cholesterol, Sodium 581mg sodium, Carbohydrate 14g carbohydrate (5g sugars, Fiber 3g fiber), Protein 7g protein.

Tips:

  • Use fresh spinach for the best flavor and texture.
  • Wilt the spinach before adding it to the sauce to remove excess moisture.
  • Use a combination of heavy cream and milk for a creamy, rich sauce.
  • Season the sauce with salt, pepper, and nutmeg to taste.
  • Serve the creamed spinach immediately, or store it in the refrigerator for up to 3 days.

Conclusion:

Creamed spinach is a delicious and versatile side dish that can be served with a variety of main courses. It is easy to make and can be tailored to your own taste preferences. So next time you're looking for a quick and easy side dish, give creamed spinach a try!

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