Does anyone have a good creamed spinach recipe ?

Answer 1

Creamed Spinach
2 pounds fresh spinach, washed and tough stems removed
2 tablespoons unsalted butter
1/2 cup finely chopped shallots
1 teaspoon minced garlic
3/4 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/4 teaspoon nutmeg
1/2 cup heavy cream

Bring a pot of salted water to a boil over high heat. Add the spinach and cook for 2 minutes. Drain in a fine mesh strainer, pressing with a large spoon to release as much water as possible. Finely chop and set aside.
Melt the butter in medium saute pan over medium-high heat. Add the shallots and garlic and cook, stirring, until soft and fragrant, about 2 minutes. Add the spinach and cook, stirring, just until the liquid is released. Add the cream, salt, pepper, and nutmeg, and cook until the cream is reduced by half, about 4 minutes. Remove from the heat and serve immediately.

Answer 2

Boston Chicken Creamed Spinach

Serving Size : 4


Amount Measure Ingredient -- Preparation Method
1 Can cream celery soup -- (10 ounces)
1 tablespoon Flour
4 tablespoons Butter -- margarine or canola

1/2 teaspoon Garlic salt Salt and
pepper 20 ounces Frozen chopped spinach -- cook
drain 1 small Onion -- diced
In a saucepan, on medium heat, stir together with wire whisk soup,
flour, butter, garlic salt, salt and pepper until smooth and piping
hot. Combine with spinach and onion. (MY NOTE:I'd substitute fresh
minced garlic for the garlic salt). Source: Gloria Pitzer

Answer 3

Gulliver's Creamed Spinach & Bacon

2 (10-ounce) packages frozen leaf spinach or 2 (12 ounce bunches fresh spinach)
3 slices bacon
1 small onion
3 tablespoons flour
1 1/4 cups milk
1 teaspoon salt
1/2 teaspoon coarsely ground black pepper
1/2 teaspoon MSG (optional)

Thaw spinach and squeeze completely dry. Grind bacon and onion very fine and place in saucepan. Saute bacon and onion until bacon is cooked. Stir in flour to make a smooth paste. Gradually add milk, bring to a boil, and simmer 10 minutes over low heat until thickened. Add salt, pepper, and MSG if used. Grind spinach fine and add to cream sauce. Heat through. Makes six servings.

Answer 4

Hi John71, This recipe is from a restaurant I used to work in. It's very "basic", but tastes GREAT! Three boxes of frozen spinach [cooked and "DRAINED" well. One pint of sour cream, 1 cup "fresh" grated Parmesan cheese [3/4 cup if using canned], 1/2 onion finely chopped,salt and pepper to taste. Saute onions in butter until just "lightly glazed", then blend in "all" ingredients and "heat" thoroughly. XOXO Moonpie P.S. Beware of where your "Spinach" is from, don't want you to get ill!

Answer 5

CREAMED SPINACH DELUXE

1/4 cup water
4 6-ounce bags baby spinach leaves

2 tablespoons (1/4 stick) butter
1/3 cup chopped onion
1 bay leaf
1/2 dried small red chile, such as Japones or de árbol
1/4 teaspoon black peppercorns
1/4 cup all purpose flour
1/4 teaspoon salt
1 1/4 cups whole milk

1/2 cup whipping cream



Bring 1/4 cup water to boil in large pot. Add half of spinach to pot; toss until wilted but still bright green, about 3 minutes. Add remaining spinach and toss until just wilted. Transfer spinach to strainer set over large bowl. Press on spinach to release all liquid. Transfer spinach to work surface; coarsely chop. (Can be prepared 1 day ahead. Cover and refrigerate.)

Melt butter in heavy medium saucepan over medium heat. Add onion, bay leaf, dried chile, and peppercorns; sauté until onion is soft but not brown, about 3 minutes. Whisk in flour and salt. Cook until mixture is pale gold and has nutty aroma, whisking constantly, about 3 minutes. Gradually whisk in milk. Boil until thick, stirring constantly, about 2 minutes. Strain béchamel sauce into medium bowl.

Heat cream in heavy medium saucepan over medium heat until just simmering. Add béchamel; whisk until mixture is smooth and begins to simmer. Add spinach and stir until heated through. Season to taste with salt and pepper.

Test-kitchen tip: Be sure to remove as much water as you can from the cooked spinach (otherwise the finished dish may be watery, rather than creamy).

Makes 6 servings

Answer 6

Go to the “Lawry's The Prime Rib ” web site and click on there recipes.
It’s the best! (And try the cream corn!!)

http://www.lawrysonline.com/theprimerib_chicago_recipes.asp