EASY CREAMED SPINACH
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
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
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
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
MARTHA'S MOM MRS. KOSTYRA'S CREAMED SPINACH
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
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.
CREAMED SPINACH FOR POPOVER SANDWICHES
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
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.
GRUYERE POPOVER SANDWICHES WITH FRIED EGGS AND CREAMED SPINACH
The bacon and egg sandwich gets an impressive upgrade with the addition of creamed spinach and Gruyere popovers.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes Bread Recipes
Time 2h15m
Number Of Ingredients 6
Steps:
- Split popovers in half, and toast on a baking sheet under broiler for 2 minutes.
- Working in batches, melt butter in a large skillet over medium heat until foamy. Crack eggs into skillet, and season with salt and pepper. Cook, covered, until whites are set but yolks are still runny, about 1 1/2 minutes.
- Fill split popovers with 1/3 cup creamed spinach, 1 fried egg, and 1 or 2 bacon slices.
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.
GRUYERE POPOVER SANDWICHES WITH FRIED EGGS AND CREAMED SPINACH
Steps:
- Split popovers in half and toast on a baking sheet under broiler for 2 minutes Working in batches, melt better in large skillet over medium heat until foamy. Crack eggs into skillet and season with salt and pepper. Cook, covered, until whites are set but yolks are still runny - about 1-1/2 minutes. Fill split popovers with 1/3 Cup creamed spinach, 1 fried egg, and 1 or 2 bacon slices
CREAMED SPINACH
"I happen to have a minor passion for creamed spinach," Pierre Franey wrote in The Times in 1987. His passion shines here with this simple, richly flavored dish. Spinach that has been cooked briefly and pureed in a food processor is combined with a fast bechamel sauce. The result is just so good.
Provided by Pierre Franey
Categories easy, quick
Time 20m
Yield 4 servings
Number Of Ingredients 7
Steps:
- If bulk spinach is used, pick it over to remove and discard any tough stems and blemished leaves. Rinse the spinach thoroughly and shake off excess water. There should be about 2 pounds cleaned weight, or 16 cups.
- Bring enough water to a boil to cover the spinach when it is added and stirred down. Add spinach and cook 2 minutes and drain. Run under cold running water until chilled. Empty the spinach into a deep colander and press to extract most of the water.
- Put the spinach into the container of a food processor or an electric blender and blend thoroughly. There should be about 1 3/4 cups.
- Melt the butter in a saucepan and add the flour, stirring with a wire whisk. Add the milk, stirring rapidly with the whisk. Add nutmeg, salt and pepper to taste. Cook, stirring, about 5 minutes and add the spinach. Stir to blend. Heat and serve.
Nutrition Facts : @context http, Calories 139, UnsaturatedFat 2 grams, Carbohydrate 16 grams, Fat 6 grams, Fiber 7 grams, Protein 10 grams, SaturatedFat 3 grams, Sodium 817 milligrams, Sugar 4 grams, TransFat 0 grams
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