"ALMOST" BOSTON MARKET CREAMED SPINACH
This is quite similar to the creamed spinach at Boston Market, well so I'm told anyway! --- this is a great side dish, even people that hate spinach love this, it's great to serve along side a holiday turkey or a ham dinner, or at any meal --- I also like to saute about 2 teaspoons fresh minced garlic and a pinch of cayenne pepper in the butter for about 2 minutes before adding in the flour but that is optional, add in some grated Parmesan cheese too if desired, this complete recipe can be doubled :)
Provided by Kittencalrecipezazz
Categories Spinach
Time 50m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- In a saucepan melt butter over medium heat until sizzling.
- If you are adding in the fresh garlic and a pinch of cayenne pepper then saute in butter for about 2 minutes but do not brown the garlic.
- Whisk in the flour and 1/2 tsp seasoned salt (or white salt) until creamed together and smooth.
- Stir in the half and half, or milk (if using) a little at a time.
- Increase heat to medium and constantly whisk until the mixture becomes thick and smooth.
- Remove from heat; set aside.
- Place 2 tbsp butter in saucepan over med heat; add the 2 tbsp minced onion, and cook until transparent.
- Add spinach and water to pan, lower the heat, and cover.
- Stirring several times until the spinach is cooked.
- When the spinach is almost done, add the prepared white sauce, sour cream and Parmesan cheese (if using).
- Stir well, and simmer until completely blended.
- Season with more seasoned salt or white salt if desired and black pepper.
CREAMED SPINACH
This recipe is from my mother, Mildred Unger, who made it at Christmas for many years. It was a real family favorite. Like everything else, bacon makes spinach even better.
Provided by Oliver1010
Categories Spinach
Time 40m
Yield 6 serving(s)
Number Of Ingredients 4
Steps:
- Saute diced bacon slowly until crisp, pouring off collected fat.
- Cook and drain spinach according to directions on package.
- Add spinach and sour cream to bacon and simmer 5-10 minutes.
- Add nutmeg and serve.
- This is better tasting if made the day before needed.
Nutrition Facts : Calories 190.1, Fat 16.8, SaturatedFat 7.4, Cholesterol 32.8, Sodium 258.2, Carbohydrate 5.4, Fiber 2.8, Sugar 2.1, Protein 6.5
DELICIOUS CREAMED SPINACH
Resembles Applebee's .... but created from my memory of what Applebee's tasted like ... so not really a copy cat.
Provided by Cook4_6
Categories Vegetable
Time 20m
Yield 6 serving(s)
Number Of Ingredients 5
Steps:
- Melt butter in a large skillet and add the garlic. Cook for 2-3 minutes.
- Add cream and bring to a boil. When it begins to thicken a bit add the parmesan cheese and stir to blend.
- Add the baby spinach to the pan and coat with the cream mixture.
- Return to a simmer, and continue to stir until the spinach wilts and is well coated with the cream.
INDONESIAN STYLE MALABAR SPINACH
I found this after I started growing malabar spinach I suspect it would be good with chaya (a perrenial veggie in my yard) or other leafy greens.
Provided by Ambervim
Categories < 15 Mins
Time 10m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Gently sauté the galangal, garlic, and chile in the oil for a few minutes, then stir in the greens and cook until they are wilted through.
- Drain off excess liquid.
- Combine the remaining ingredients in a medium-size, heavy-bottomed saucepan and heat to a bare simmer, stirring constantly. Do not let it boil.
- Add the cooked greens and mix.
- Serve warm.
BECHAMEL CREAMED SPINACH
This recipe is rich and creamy and your family will want more... imagine that, wanting more spinach! :) I believe I originally got this recipe from Sunset magazine.
Provided by Julesong
Categories Spinach
Time 20m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- In a small saucepan, melt the butter, add flour, and cook, stirring, until it turns a light golden color.
- Remove from heat, then mix in the broth and half-and-half.
- Return to heat and bring to a boil, stirring, until thickened.
- Season to taste with salt and nutmeg.
- Wash the spinach well, drain slightly, place in a 5- to 6-quart pan over low heat, cover, and cook in the water that clings to leaves until wilted (3-4 minutes), stirring occasionally.
- Drain well and chop.
- Combine spinach and bechamel sauce and serve.
- Makes 4 servings.
- Note: recipe has been revised since the "not enough sauce" review, reducing the amount of spinach by half.
Nutrition Facts : Calories 134.8, Fat 9.9, SaturatedFat 5.9, Cholesterol 26.5, Sodium 238.5, Carbohydrate 8.4, Fiber 2.6, Sugar 0.6, Protein 5.2
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