CREAMED SPINACH
Creamed spinach, made with the frozen chopped variety, perfectly complements the roast, and it can be made up to two days ahead.
Provided by USA WEEKEND columnist Jean Carper
Categories Side Dish Vegetables Greens
Yield 8
Number Of Ingredients 8
Steps:
- Combine milk, spinach liquid and garlic in a 1-quart microwave-safe measuring cup or small bowl covered with a saucer, and microwave (or heat slowly in a medium saucepan) until very hot and steamy. Let stand for 5 to 10 minutes to soften garlic.
- Melt butter in a Dutch oven over medium-high heat. Whisk in flour. Add hot milk mixture all at once, then whisk until smooth. Stir in spinach; cook until sauce is thick and bubbly and spinach is tender but still green, about 5 minutes. Stir in cheese, nutmeg, and a generous sprinkling of salt and pepper. Serve hot.
Nutrition Facts : Calories 130.1 calories, Carbohydrate 11.2 g, Cholesterol 16.6 mg, Fat 6.7 g, Fiber 4.3 g, Protein 9 g, SaturatedFat 3.7 g, Sodium 220.7 mg, Sugar 3.1 g
FAST AND EASY CREAMED SPINACH
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
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 LEMON SPINACH
Make and share this Creamed Lemon Spinach recipe from Food.com.
Provided by gailanng
Categories Spinach
Time 25m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Cook bacon until crisp; drain and crumble.
- To the bacon drippings, add onion and garlic. Saute until tender.
- Add flour and stir 2 minutes. Gradually whisk in milk and let thicken. Add chopped spinach, lemon juice and zest, heating through.
- Stir in Parmesan cheese, bacon and adjust seasonings to taste.
Nutrition Facts : Calories 115.2, Fat 5.2, SaturatedFat 2.2, Cholesterol 12.2, Sodium 145.4, Carbohydrate 12.3, Fiber 3.2, Sugar 1.6, Protein 6.8
CREAMED LEMON SPINACH
Steps:
- Cook bacon slices in heavy large skillet over medium heat until crisp. Transfer to paper towels and drain. Crumble bacon and reserve. Add onion and garlic to bacon drippings in skillet and sauté over medium heat until tender, about 6 minutes. Add flour and stir 2 minutes. Gradually whisk in milk. Increase heat to high and whisk until sauce thickens and boils, about 2 minutes. Reduce heat to low. Add chopped spinach, lemon juice and lemon peel to skillet and stir until heated through. Stir in Parmesan cheese and reserved bacon. Season to taste with salt and pepper and serve.
CREAMY GARLIC, LEMON & SPINACH SALMON
Cook our 20-minute salmon supper for two and serve with sweet potato mash. It takes just a handful of ingredients to make and delivers two of your 5-a-day
Provided by Cassie Best
Categories Dinner, Main course
Time 20m
Number Of Ingredients 8
Steps:
- Heat oven to 200C/180C fan/gas 6. Pierce the sweet potatoes a few times each and microwave on high for 5 mins until soft (alternatively, bake for 35-40 mins). Keep warm until ready to serve.
- Heat half the oil in a frying pan and lightly brown the salmon on both sides - don't worry about it being cooked through at this point. Transfer the salmon to a plate, wipe out the pan and heat the remaining oil. Cook the garlic for 30 seconds, without letting it brown, then add the spinach, lemon zest and juice and some seasoning. Stir in the mascarpone and 2 tbsp of the milk and cook until the spinach has wilted.
- Tip the spinach mix into an ovenproof dish and top with the lemon slices and salmon fillets. Bake for 5-8 mins until the salmon is cooked through.
- Meanwhile, scoop the sweet potato flesh from the skins and mash with the remaining milk and some seasoning. Serve the sweet potato mash alongside the salmon and creamy spinach.
Nutrition Facts : Calories 721 calories, Fat 44 grams fat, SaturatedFat 16 grams saturated fat, Carbohydrate 34 grams carbohydrates, Sugar 19 grams sugar, Fiber 7 grams fiber, Protein 43 grams protein, Sodium 0.5 milligram of sodium
BUTTERY LEMON SPINACH
A quick yet simple and delectable side dish.
Provided by leila m
Categories Side Dish Vegetables Greens
Time 7m
Yield 6
Number Of Ingredients 4
Steps:
- Rinse the spinach and place the leaves into a microwavable serving dish. Add the butter, garlic and lemon juice. Cover with plastic wrap. Steam in the microwave until the butter is melted and spinach is wilted, about 2 minutes. Remove the plastic wrap and toss to distribute seasoning before serving.
Nutrition Facts : Calories 112 calories, Carbohydrate 4.8 g, Cholesterol 25.4 mg, Fat 10 g, Fiber 2.2 g, Protein 3 g, SaturatedFat 6.1 g, Sodium 143.5 mg, Sugar 0.6 g
LIGHT CREAMED LEMON SPINACH
Make and share this Light Creamed Lemon Spinach recipe from Food.com.
Provided by Annacia
Categories Spinach
Time 15m
Yield 2-4 serving(s)
Number Of Ingredients 13
Steps:
- Melt butter in a heavy nonstick skillet over medium high heat.
- Sauté onion and garlic about 6 minutes until tender.
- Add flour and cook 2 minutes, stirring frequently.
- Gradually whisk in milk.
- Increase heat to high and whisk 2-3 minutes, or until mixture boils and begins to thicken.
- Reduce heat to low and stir in remaining ingredients, except cheese.
- Season with salt and pepper to taste.
- Cook until heated through.
- Serve sprinkled with Parmesan cheese.
Nutrition Facts : Calories 195.1, Fat 5.2, SaturatedFat 2.9, Cholesterol 11.8, Sodium 262.5, Carbohydrate 26.8, Fiber 6.7, Sugar 3.7, Protein 14.8
WHITE BEAN PRIMAVERA
Pasta primavera, the creamy, vegetable-heavy pasta dish popularized in the 1980s at Le Cirque, in New York, is a little too fussy for a busy weeknight, but this reimagined white bean version comes together in less than a half-hour. The simple beans and vegetables feel fancy in their robe of cream, Parmesan, lemon juice and mustard. The dish is best with fresh spring vegetables, and it's also very flexible: Substitute spinach for the peas, a handful of halved cherry tomatoes for the carrot, and sugar snap peas for the asparagus. Drained jarred artichoke hearts wouldn't be out of place, either.
Provided by Sarah DiGregorio
Categories dinner, lunch, weeknight, beans, main course, side dish
Time 25m
Yield 4 to 6 servings
Number Of Ingredients 18
Steps:
- Melt the butter in a 12-inch skillet (preferably straight-sided) over medium-high heat. Add the zucchini and 1 teaspoon salt, and stir, then cook undisturbed in an even layer until one side is golden, about 4 minutes. (It's great if the butter browns, but decrease the heat if it threatens to get too dark.) Stir in the asparagus, carrot and garlic, and cook, stirring occasionally, until fragrant and softened, about 4 minutes. Stir in the peas, scallions and ½ teaspoon salt, then add the red-pepper flakes, oregano and a generous amount of black pepper. Cook, stirring, until the peas are warmed through and bright green, about 2 minutes.
- Add the white beans and the cream, lower the heat to medium, and let the cream come to a simmer. Simmer for about 1 minute.
- Turn off the heat and stir in the lemon juice, Parmesan and Dijon. Taste and season with more salt, pepper or lemon juice as needed. Add 1 or 2 tablespoons of warm water to the creamy beans to loosen as you like; the sauce will thicken as it cools. (You may need more water when you reheat any leftovers.) Serve in bowls topped with the nuts and a handful of basil leaves. Pass more Parmesan at the table.
More about "creamed lemon spinach recipes"
EASY CREAMED SPINACH (BETTER THAN A STEAKHOUSE)
From spendwithpennies.com
5/5 (53)Total Time 25 minsCategory AppetizerCalories 121 per serving
- 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.
CREAMED SPINACH RECIPE - LOVE AND LEMONS
From loveandlemons.com
5/5 (2)Estimated Reading Time 4 minsCategory Side DishTotal Time 15 mins
BEST CREAMED SPINACH RECIPE - HOW TO MAKE CREAMED …
From delish.com
BEST EVER CREAMED SPINACH RECIPE | THE RECIPE CRITIC
From therecipecritic.com
CREAMY LEMON CHICKEN SOUP WITH SPINACH - A SPICY …
From aspicyperspective.com
CREAMED SPINACH - ONCE UPON A CHEF
From onceuponachef.com
EASY CREAMED SPINACH - SIMPLY DELICIOUS
From simply-delicious-food.com
CREAMED LEMON SPINACH - LIMONEIRA
From limoneira.com
- Chop the spinach roughly and rinse quickly, leaving a few droplets of water on the leaves. Add the spinach to the skillet and saute until it wilts.
- Heat another tablespoon of oil in the skillet at a medium setting and saute the shallots for 5 to 7 minutes, until soft.
FRESH CREAMED SPINACH RECIPE - COOKIE AND KATE
From cookieandkate.com
CREAMY SPINACH PASTA - THE COZY COOK
From thecozycook.com
CREAMY LEMON SHRIMP PASTA FROM THE KITCHEN MAGICIAN - WTVR.COM
From wtvr.com
MAG'S LEMON YOGURT ICE CREAM WITH PANNA COTTA - RTÉ
From rte.ie
ULTIMATE CREAMED SPINACH RECIPE - THE DAILY MEAL
From thedailymeal.com
CREAMY TUSCAN CHICKEN RECIPE: HOW TO MAKE IT | TASTE OF HOME
From tasteofhome.com
CREAMY SPINACH AND LEMON ORZO - CUCINABYELENA
From cucinabyelena.com
CREAMY LEMON ORZO WITH GREENS (ONE PAN) - RACHEL COOKS®
From rachelcooks.com
CREAMY LEMON CHICKEN WITH SPINACH - SIMPLY SCRATCH
From simplyscratch.com
CLASSIC CREAMED SPINACH RECIPE - TASTING TABLE
From tastingtable.com
LEMON POSSET RECIPE - THE WASHINGTON POST
From washingtonpost.com
BEST SPINACH–STUFFED SALMON RECIPE — HOW TO MAKE SPINACH
From delish.com
CREAMY LEMON & DILL SKILLET CHICKEN - EATINGWELL
From eatingwell.com
CREAMY SPINACH LEMON ORZO RECIPE ~ BARLEY & SAGE
From barleyandsage.com
LEMON POSSET IS THE NO-FUSS PUDDING YOU NEED IN YOUR LIFE
From washingtonpost.com
CREAMY LEMON-HERB PORK CHOPS RECIPE | HELLOFRESH
From hellofresh.com
SPINACH STUFFED SALMON RECIPE | THE RECIPE CRITIC
From therecipecritic.com
COSTCO NEW LEMON MERINGUE CHEESECAKE REVIEW (WITH VIDEO)
From parade.com
SPINACH PASTA (WITH LEMON CREAM SAUCE) | KITCHN
From thekitchn.com
#weeknight #30-minutes-or-less #time-to-make #course #main-ingredient #preparation #occasion #side-dishes #vegetables #dinner-party #greens #spinach #brunch
You'll also love