Light Creamed Spinach Recipes

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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



Fast and Easy Creamed Spinach image

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

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

LIGHTENED-UP CREAMED SPINACH

Provided by Food Network

Yield 4 servings

Number Of Ingredients 8



Lightened-Up Creamed Spinach image

Steps:

  • Squeeze spinach hard with your hands to remove as much water as possible. Place spinach on a cutting board, chop it roughly and set aside. Heat butter and olive oil in a large skillet over medium-high until butter foams. Reduce heat to medium, add shallots and cook, stirring, until shallots soften and begin to brown, two or three minutes.
  • Add spinach and season with salt, pepper and nutmeg to taste. Cook, stirring, until ingredients are combined and spinach is heated through. Remove from heat and add half and half, stirring to combine well. Serve immediately.

10 oz. box frozen spinach, thawed
1 Tbs. unsalted butter
1 Tbs. olive oil
1 medium shallot, finely minced
kosher salt
freshly ground black pepper
freshly ground nutmeg
1/3-cup half and half

CREAMED SPINACH

Provided by Ellie Krieger

Categories     side-dish

Time 20m

Yield 4 servings, serving size: 3/4 cup

Number Of Ingredients 9



Creamed Spinach image

Steps:

  • Squeeze all of the water from the spinach. In a large pan, heat the oil over a medium heat. Add the shallots and cook, stirring, until softened, about 2 minutes. Add the flour and cook, stirring, for 30 seconds. Add the milk and broth and cook, scraping up any bits from the bottom of the pan. Bring to a simmer and cook for 2 minutes. Add the spinach and simmer until tender, about 5 minutes. Stir in the evaporated milk and nutmeg and season to taste with salt and pepper.
  • Excellent source of: Protein, Vitamin A, Riboflavin, Folate, Calcium, Magnesium, Manganese, Potassium
  • Good source of: Fiber, Thiamin, Vitamin B6, Vitamin C, Vitamin D, Copper, Iodine, Iron, Phosphorus, Selenium

2 (10-ounce) packages frozen spinach, thawed
2 teaspoons olive oil
2 small shallots, finely chopped (about 1/2 cup)
4 teaspoons all-purpose flour
1 1/2 cups 1 percent milk
1/2 cup low-sodium chicken broth
2 tablespoons fat free evaporated milk
Pinch ground nutmeg
Salt and freshly ground black pepper

LIGHT CREAMED SPINACH

Make and share this Light Creamed Spinach recipe from Food.com.

Provided by Katy3236

Categories     Vegetable

Time 25m

Yield 4 serving(s)

Number Of Ingredients 5



Light Creamed Spinach image

Steps:

  • 1. Boil the washed spinach in a medium-sized saucepan. Drain thoroughly in a colander.
  • 2. Return the drained spinach to the saucepan. Add either the olive oil or the water, and the garlic. Simmer on medium heat for about 5-7 minutes.
  • 3. Add the yogurt to the spinach and garlic mixture, and cook on medium to low heat until well blended.
  • 4. Serve warm as a side dish for meat or other vegetables, or as an accompaniment to baked or boiled potatoes. Crusty rolls or garlic/French bread also go well with this dish.

Nutrition Facts : Calories 103.4, Fat 4.2, SaturatedFat 0.9, Cholesterol 2.3, Sodium 79.5, Carbohydrate 13.4, Fiber 1.3, Sugar 11.1, Protein 4.2

1 (8 ounce) package baby spinach leaves
1 (8 ounce) container low-fat plain yogurt
2 garlic cloves or 1/4 teaspoon of minced garlic
1 cup water, for boiling
1 tablespoon light olive oil or 1/2 cup of water for simmering the cooked spinach

LIGHT CREAMED SPINACH

Ok, so I was craving for the Spinach with Lemon Stir Fry in a restaurant one day and despite my friend's attempt at explaining what I wanted. The chef came back with his version of how spinanch should be done. Not too bad so here's the copycat. I was thinking of substituting cream with milk and flour. Wonder if it works as well...

Provided by Cook Food Mood

Categories     Vegetable

Time 5m

Yield 1-2 serving(s)

Number Of Ingredients 6



Light Creamed Spinach image

Steps:

  • Heat oil. Add onions.
  • Add spinach.
  • Add lemon juice and cream when spinanch is cooked, followed by cheese. Stir briskly to mix and serve.

Nutrition Facts : Calories 309.6, Fat 21.8, SaturatedFat 6.1, Cholesterol 18.8, Sodium 535.5, Carbohydrate 19.9, Fiber 11, Sugar 2.1, Protein 17.4

500 g spinach
1 tablespoon olive oil
1 tablespoon light cream (may increase if preferred)
1 tablespoon cheese, grated (may increase if preferred)
lemon juice (may increase if preferred)
onion, chopped finely (optional)

LIGHT CREAMED SPINACH

Make and share this Light Creamed Spinach recipe from Food.com.

Provided by VickiVSN

Categories     Spinach

Time 10m

Yield 1 , 2 serving(s)

Number Of Ingredients 7



Light Creamed Spinach image

Steps:

  • Caramelize onion in heated oil.
  • Add in spinach and bacon bits.
  • As spinach cooks down, add in sour cream and creamed cheese.
  • Grate a little fresh nutmeg.

Nutrition Facts : Calories 80.2, Fat 6, SaturatedFat 2, Cholesterol 7.9, Sodium 81.5, Carbohydrate 4.9, Fiber 1.6, Sugar 1.1, Protein 2.9

1/4 cup chopped onion
1/2 tablespoon olive oil
4 cups raw spinach
1 teaspoon imitation bacon bits
1 tablespoon light sour cream
1 tablespoon light cream cheese
grated fresh nutmeg

QUICK CREAMED SPINACH

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



Quick Creamed Spinach image

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.

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

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