Creamed Fresh Spinach Recipes

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.

Steps:

• Rinse off spinach well and shake to dry, but there should be some water still on the leaves (this residual water will help steam the spinach).
• Remove any tough stems from the spinach, then place spinach leaves into a large saucepan, cover, and cook over medium heat just until wilted- approximately 4 minutes, checking once halfway through to flip the leaves over to ensure even cooking.
• Have ready a mesh strainer, so that as soon as the spinach leaves have wilted, you can strain them over the sink, while running cold water over them to prevent overcooking.
• Make sure the spinach is cooled down very well from the water, then set aside to drain.
• Mix together onion, spices,salt,chicken broth,and cream in a small pan.
• Bring to a boil (uncovered) over medium heat and let reduce to about 3/4 cup, this will take some time- approximately 15-20 minutes, stirring occasionally and adjusting heat as needed to keep from burning.
• Meanwhile, squeeze the spinach dry using your hands- get out all the excess liquid you can.
• Chop spinach coarsely and then add to the reduced cream mixture.
• Taste and season to taste.
• If making this in advance, cover and chill then reheat in a saucepan until bubbling, stirring, for about 4 minutes or until warmed through.

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.

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.

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.

Steps:

• Heat the oil in a large skillet and place the spinach on top. Sprinkle with the onion and nutmeg and cover the pot.
• Steam on medium heat until the spinach has just wilted, about 3 minutes.
• Stir in the cream cheese until melted.

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.

Steps:

• Bring a large pot of salted water to a boil.
• Melt the margarine in a medium saucepan over medium heat. Add the shallot and saute until soft, about 3 minutes.
• Whisk in the flour until you have a paste.
• Increase the heat, slowly adding the milk while whisking to prevent lumps.
• Continue whisking until the sauce thickens, about 3 minutes.
• Season with salt and pepper, reduce the heat to low.
• Add the spinach to the boiling water and cook long enough to wilt, about 30 seconds.
• Drain spinach well.
• Place spinach on a cutting board and roughly chop.
• Add the spinach to the cream sauce and stir to thoroughly combine.