Buttermilk Creamed Spinach Recipes

Steps:

• Combine milk, spinach liquid and garlic in a 1-quart microwave-safe measuring cup or small bowl covered with a saucer, and microwave (or heat slowly in a medium saucepan) until very hot and steamy. Let stand for 5 to 10 minutes to soften garlic.
• Melt butter in a Dutch oven over medium-high heat. Whisk in flour. Add hot milk mixture all at once, then whisk until smooth. Stir in spinach; cook until sauce is thick and bubbly and spinach is tender but still green, about 5 minutes. Stir in cheese, nutmeg, and a generous sprinkling of salt and pepper. Serve hot.

Steps:

• Preheat the oven to 400 degrees F.
• Melt the butter in a medium saucepan over medium heat. Add the garlic and onion and cook, stirring occasionally, until softened, about 6 minutes. Add the heavy cream, nutmeg and cayenne and bring to a simmer. Simmer, stirring occasionally, until slightly thickened, about 5 minutes. Mix in the spinach, 1/2 teaspoon salt and 1/4 cup of the Parmesan. Add the cream cheese and stir until melted. Season with salt and pepper to taste.
• Transfer the mixture to a 1 1/2- to 2-quart baking dish and sprinkle with the panko and remaining 1/4 cup Parmesan. Bake until bubbling and light golden on top, about 15 minutes.

Steps:

• Trim stems off of the spinach, chop it and rinse well. In a large skillet, add spinach and onions over low-medium heat. Steam covered for about 10 minutes stirring occasionally. Remove spinach mixture from the skillet and set aside. While spinach is cooling, heat olive oil or butter over medium heat. Once heated through add flour, (1 T. at a time) mixing thoroughly with the oil or butter making sure there are no lumps. Reduce heat to low and once more finely chop the spinach-onion mixture with the garlic clove and add it to the oil-flour mixture. Mix very well then add the buttermilk, salt and nutmeg. Mix well and allow to remain on the heat for another 5-10 minutes.

Steps:

• 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.

Steps:

• Prepare spinach according to package directions; drain well.
• In a large saucepan over medium-high heat, combine spinach, mushroom soup and butter. Bring to a low boil. Season with garlic salt to taste.

Steps:

• Squeeze out as much liquid as possible from spinach. Place spinach in blender. Add buttermilk, oil, egg and yolk; blend well. Sift flour, salt and nutmeg into large bowl. Gradually add buttermilk mixture; stir until thick and sticky batter forms.
• Working in batches, drop batter by rounded 1/2 teaspoonfuls into large pot of boiling salted water, dipping teaspoon into boiling water between spoonfuls. Boil until cooked through, about 10 minutes. Using slotted spoon, transfer spaetzle to colander and drain well. (Can be made 1 day ahead. Cover and chill.)
• Melt butter in heavy large skillet over medium heat. Add spaetzle and stir until coated with butter and heated through, about 5 minutes. Season with salt and pepper. Transfer to platter; serve.