How do you make creamed spinach?

Question

I would like a good recipe please!!!!!!

Answer 1

Be careful. Keep it simple.
Here's a basic, simple, flavorful receipt for a cream sauce that can be used on just about any number of vegetables that marry well with a white sauce.
You'll need about a pound of spinach.
Bring water to a boil, add spinach, bring back to a boil, and cover for a minute and drain well.
Add cream mix
The mix
At a low flame melt two to three solid tablespoons of butter with about three heaping teaspoons of flour, when melted, slowly whisk in, mixed, 3/4 cup of chicken broth and 3/4 cup of cream. (or half and half,or even milk will actually suffice).
slowly bring up flame until mix thickens. That's it your done.
Salt and pepper to taste. Be careful not to over salt.( Chicken broth is usually salty to begin with.)
Now, what I also do, but if your diet concious it isn't necessary, as a garnish and added taste, while it's still hot, I grate a sharp cheddar cheese over the spinach, cream sauce
Mmmm, good.
And that's good for two.

Answer 2

You have gotten some wild recipes without a doubt. Two points, which you may appreciate: if you use fresh spinach, which is the best way to make it for real flavor, ensure that you wash the spinach VERY well. There's lots of sand in spinach. I didn't know that the first time I cooked it!
Second, if you are going to make creamed spinach using a roux, (butter and flour) at least cook the flour for a few minutes before adding the liquid: this prevents that library paste or raw flour taste.

Below is an incredibly good recipe which I use. I hope you like it.

Creamed Spinach

3 pounds spinach
2 tablespoons unsalted butter
2 tablespoons extra-virgin olive oil
2 cloves garlic, lightly smashed
3/4 cup heavy cream
1 teaspoon freshly ground nutmeg
1/4 cup freshly grated Parmesan
Kosher salt and freshly ground black pepper


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.
Courtesy of Tyler Florence at FoodTV.com

Answer 3

Tyler Florence Creamed Spinach

Answer 4

CREAMED SPINACH

3 tbsp. butter
4 tbsp. flour
1 1/4 tsp. salt
1 c. whole milk
1/2 c. sour cream - can be low-fat
2 tbsp. butter
2 tbsp. onion, minced
1/4 c. water
20 oz. frozen spinach, chopped
1/4 c. Parmesan cheese

Melt 3 Tbsp. butter in a small saucepan on Med-Low heat. Stir in flour and salt until creamed together. Stir in milk a little at a time. Increase the heat to Medium. Constantly stir with a whisk until mixture is thick and smooth.
Remove from heat and set aside.

Melt 2 Tbsp. butter in a 2 quart saucepan over Medium heat, add onions and cook until transparent. Add spinach and water to pan, lower the heat and cover. Stir several times until spinach is almost completely cooked.

When spinach is almost done, add white sauce, sour cream and Parmesan cheese. Stir well and simmer until completely blended.

Serves 6

Answer 5

Creamed Spinach with Mushrooms
Makes 4 to 6 servings

3 bunches spinach, each about 3/4 pounds
Kosher salt and freshly ground black pepper to taste
2 tablespoons butter
2 ounces shitake mushrooms, stemmed and chopped
2 tablespoons minced shallots
3 tablespoons all-purpose flour
11/2 cups skim milk, warmed
Pinch cayenne pepper

1. Wash spinach thoroughly and remove any thick or blemished leaves.

2. Put with clinging water into a large pot or wok.

3. Over medium heat, cook, stirring, until just wilted, about 5 minutes.

4. Drain and gently squeeze out excess moisture.

5. Chop, season with salt and pepper, and set aside. You should have about 3 cups.

6. Put butter in a large, heavy-bottomed saucepan over medium heat.

7. When foaming stops add mushrooms and shallots. Cook, covered, until both wilt, about 3 to 4 minutes.

8. Add flour and stir a few minutes, making sure flour is fully incorporated.

9. Add milk and bring to a simmer, stirring with a whisk.

10. Season with salt, pepper, and cayenne pepper and cook until thickened, about 5 minutes.

11. Add spinach and cook, stirring gently until heated through.

Answer 6

thaw out frozen chopped spinach or use fresh and cook
drain some of the liquid, cool and stir in flour until smooth.
add to cooked spinach
keep stirring until thickened, add salt pepper to taste
I have a baked spinach and cheese recipe that calls for a touch of nutmeg and may be good in this also.
Good Luck and enjoy your taste tests !

Answer 7

Easiest recipe EVER....

1 Can of cream of celery soup for every package of frozen chopped spinach. Cook the spinach first, drain well and add soup. Heat until soup is warmed through. (Don't add water to the soup.) My mom made it this way and it's superb.

Answer 8

all the recoipes given before are good.
actually there are different ways to make and use creamed spinach. depends on what you want your end meal to be.
i prefer to use fresh spinach,
Basically wash it well - each leaf separately.then cook in its own water for about 6-10 mnts. you can use either an oven or top of the stove. the leaves will wilt as they are cooked. then either mash them with afork for a mushy consistency or puree ina blender for really smooth one.
then use any of them either alone or in a combination as you like. -, cream, cream cheesa, parmesan, milk, cottage cheese,
yoghert, tofu
this puree is a base for baking layers, soups, italian dishes like lasagna , or indeed a hundred things.
happy cooking !

Answer 9

Classic Creamed Spinach
6 oz. PHILADELPHIA Cream Cheese, softened
2 pkg. (10 oz. each) frozen chopped spinach, thawed, well drained
1/4 cup milk
1/2 tsp. lemon pepper seasoning
1/3 cup crushed seasoned croutons

PREHEAT oven to 350°F. Mix cream cheese, spinach, milk and seasoning until well blended.
SPOON mixture into 1-quart baking dish; sprinkle with croutons.
BAKE 25 to 30 minutes or until heated through

Answer 10

Ingredients:
1 Onion Mushroom Soup & Dip Recipe Mix (70%+ Organic)
2 packages frozen chopped spinach
1/2 cup soy milk

Directions:
Boil 1 1/4 cups water, add soup mix, stir; then, add frozen spinach, lower heat in medium. continue to cook for 5 minutes, stirring occassionally. Adjust heat to low; Add soy milk and simmer for a few minutes..

Tips: Add more soy milk for creamier texture.