how do you make creamed spinach?

Question

do you serve creamed spinach warm or cold and is it possible to make it before hand or should i make it right before serving it?

Answer 1

Emeril's Creamed Spinach:

30 min
8 servings

3 tablespoons butter
1 cup minced onions
salt
fresh ground black pepper
3 lbs fresh spinach, washed, stemmed and finely chopped
2 tablespoons chopped garlic
2 cups heavy cream
12 ounces grated sharp cheddar cheese

1. Preheat the oven to 375 degrees.
2. Lightly grease a 6 cup casserole.
3. In a large saute pan, melt the remaining butter.
4. Add the onions and season with salt and pepper.
5. Saute for about 2 minutes, or until the onions are soft.
6. Add the spinach.
7. Season with salt and pepper.
8. Saute for 3 to 4 minutes.
9. Add the garlic and cream.
10. Mix well.
11. Season the mixture with salt and pepper.
12. Bring the liquid to a boil and reduce to a simmer.
13. Simmer the mixture for 6 minutes.
14. Remove the pan from the heat and turn into the prepared pan.
15. Add 1/2 of cheese to casserole and stir.
16. Sprinkle the top with the remainder of the grated cheese and place in the oven.
17. Bake for about 4 to 6 minutes or until the cheese is slightly brown and bubbly.

Answer 2

Creamed Spinach

Servings: 4

Ingredients:

2 – one-pound bags of triple washed spinach
2 tablespoons of salt
1/3 cup heavy cream
salt & pepper

Preparation:

Remove the tough stems from the spinach and blanch in a large pot of boiling water that has been seasoned with the salt for about 45 seconds.

Drain and rinse under cold water. Squeeze the excess water from the spinach.

Just before you are ready to serve the spinach, bring the cream to a boil in a medium sized saucepan and season with salt and pepper.

The cream will begin to thicken but be careful not to let it burn.

When the cream gets really thick, add the spinach, reduce heat and stir to completely coat the spinach. Once the spinach has absorbed the cream, it is ready to serve.

Answer 3

3 lbs fresh spinach
water, salted, boiling
salt and pepper
0 pinch nutmeg
1 1/2 tablespoons flour
1 cup heavy cream
1 tablespoon butter
2 egg yolks, hard boiled, sieved
For the Croutons:
1-2 slice bread


Wash the spinach in cold water; drain.

Drop into a kettle of boiling salted water.

Return the water to a boil.

Cook slowly, uncovered, for 5 minutes.

Drain the spinach in a colander.

Immediately rinse under cold running water for 1 minute.

Squeeze the spinach, a handful at a time, to extract as much water as possible. Chop very fine. Heat the butter until bubbling in a saucepan over moderately high heat. Stir in the spinach.

Continue stirring for 2 to 3 minutes until all moisture has evaporated.

Season with salt, pepper and nutmeg.

Lower the heat to moderate. Sprinkle on the flour and cook, stirring for 2 minutes.

Remove the pan from the heat. Add the cream by spoonfuls while stirring until 2/3 cup has been added.

Return to the heat and bring to a simmer.

Cover and cook very slowly for 15 minutes, stirring occasionally and adding the remaining 1/3 cup cream by spoonfuls.

Remove the spinach from the heat. Stir in the butter (1 Tbsp).

Transfer the creamed spinach to a deep serving dish and mound
it decoratively with a spatula.

Garnish the spinach with sieved egg yolks and croutons.

For the Croutons: Cut decorative shapes out of the bread using a cookie cutter.

Toast the bread under the preheated broiler.

Place around the spinach for garnish.

Answer 4

Creamed Pamesan Spinach

Two 10-ounce bags spinach, stems removed
1 tablespoon unsalted butter
1 tablespoon all-purpose flour
1 cup regular or nonfat half-and-half, warmed
1/8 teaspoon freshly grated nutmeg
1/2 cup (2 ounces) freshly grated Parmesan cheese
Salt and freshly ground pepper, to taste

Wash spinach well in a large sink of lukewarm water. Lift the spinach leaves out of the sink (do not spin dry) and transfer to a large bowl.

Place about half of the spinach and any water clinging to their leaves in a large saucepan. Cover and cook over medium-high heat, stirring often, until the spinach wilts, about 5 minutes. Stir in the remaining spinach and cook until all of the spinach is wilted and tender, about 5 minutes more. Drain in a colander and rinse under cold water.

A handful at a time, squeeze the excess water from the spinach and set the spinach aside.

Melt the butter in a medium saucepan over medium-low heat. Whisk in the flour and let bubble without browning for 1 minute. Whisk in the half-and-half and bring to a simmer over medium heat. Cook just until lightly thickened and no raw flour flavor remains, about 3 minutes. Stir in the spinach and nutmeg and cook until the spinach is heated through, about 3 minutes. Stir in the cheese. Season with salt and pepper. Serve hot.

Answer 5

This is the recipe my mom always used and to this day it's the ONLY way I like spinach.

Buy a large can of spinach and drain the liquid into a measuring cup or bowl. Chop the spinach up until it is very tiny and looks almost like a paste. Melt about 6 tablespoons of butter in a saucepan and add the spinach liquid and 2 tablespoons of flour - simmer until thick then add the spinach and continue simmering for another 4-5 minutes.

Answer 6

Serve it hot ... You can make it in advance but not overnight ..

Creamed Spinach:
2 pounds fresh spinach, tough stems removed and washed
1/4 cup heavy cream
4 tablespoons unsalted butter
1 tablespoon finely chopped shallots
1 teaspoon minced garlic
6 tablespoons all-purpose flour
1 1/4 cups whole milk 1 teaspoon salt
1/4 teaspoon ground white pepper
1/4 teaspoon grated nutmeg
1/4 cup grated Swiss cheese
1/4 cup grated Parmesan

Bring a large pot of salted water to a boil. 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.
Bring the cream to a low boil in a small saucepan. Remove from the heat. Melt the butter in medium-heavy saucepan over medium-high heat. Add the shallots and garlic and cook, stirring, until soft, about 1 minute. Add the flour and cook, and then reduce the heat to low and cook, stirring constantly with a heavy wooden spoon, until a light blond roux forms, 2 to 3 minutes. Add the milk in a steady stream, whisking constantly, and cook until thick and smooth, 1 to 2 minutes. Add the salt, white pepper and nutmeg and simmer until thickened, 3 to 5 minutes. Add the hot cream, whisking constantly, and cook for 1 minute. Fold in the Swiss and Parmesan cheeses, and mix until smooth. Add the spinach, mix well and cook until completely warmed through, 1 to 2 minutes. Remove from the heat and adjust the seasoning, to taste. Serve hot.

Yield: 4 servings

Answer 7

I would make it right before serving.

I saute some onions and garlic in a bit of olive oil. Add my washed dry spinach and once it cooks down.. (you will need a lot of spinach it cooks down to a smaller amount) Then I add either laughing cow spreadable cheese or cream cheese to the spinach and warm through.

Fresh spinach tastes so much better than canned.. really.

Answer 8

This is one of those food that people who usually secretly love it all have a different opinion of how to make it.

Here is one recipe:

INGREDIENTS:

* 2 cups chopped, cooked spinach
* 2 teaspoons finely minced onion
* 1 teaspoon salt
* dash nutmeg
* 1 cup heavy cream
* 1 tablespoon butter
* 1 hard-cooked egg, sliced, optional

PREPARATION:
Heat spinach in saucepan; add onion, salt, nutmeg, cream, and butter. Mix well and heat through. Spoon onto serving dish and top with hard-cooked egg slices, if using.
Creamed spinach recipe serves 4.

Answer 9

A very easy way to make creamed spinach is to take a package of frozen spinach defrosted and well drained and add an Cheesy Alfredo sauce to it. Salt and pepper to taste.

Answer 10

i cheated because there were so many recipes. its sooo good my way though. although i never have measured haha.

i pour about 1/4 the little pints of heavy cream.
about 1/3 block of cream cheese
a spoonful of flour

heat all that up til the cream cheese is melted in (use fork to mash it)

then
a spoonful (or 3!) of parmesan
a little milk (if you made it too thick with flour or parm)
LOTS of garlic powder, maybe some chopped fresh garlic.
salt to taste
a little black or red pepper
(my husband likes ground red pepper instead of black pepper...that is really good in there too!!

i use a 16oz bag of frozen chopped spinach or whole leaf, or a mix of the 2, microwaved til thawed then squeeze all of the water out. put in saucepan with cream mix

excellent plain, or throw some noodles in there, stuff a ckn brest with it, or ive even served it in foccacia bread, as a sandwhich! mmMM