Creamed Spinach Oamc Recipes

Steps:

• Pour olive oil into a large soup pot, place over high heat, add spinach, and cover. Cook for 1 minute, uncover, and lightly stir until most of the leaves are bright green and wilted, about 2 minutes. Quickly drain spinach in a strainer and transfer to a plate lined with 4 or 5 paper towels. Once cool enough to handle, squeeze as much liquid from the spinach as possible. Transfer spinach to a cutting board and coarsely chop.
• Mix salt, black pepper, cayenne pepper, and nutmeg in a small bowl.
• Place a large skillet over medium heat, melt butter in skillet, and stir shallot in the hot butter until just barely golden and translucent, 3 to 4 minutes. Stir seasoning mixture into shallot mixture and pour in cream. Raise heat to medium-high and reduce cream sauce to about half, about 5 minutes. Stir in lemon zest.
• Reduce heat to low and toss spinach with cream sauce in skillet. Cook and stir until spinach is heated through and coated, about 2 minutes. Stir Parmigiano-Reggiano cheese into spinach until thoroughly combined; serve immediately.

Steps:

• Heat 25g butter in a saucepan, then add 1 finely chopped small onion and cook for 5 mins until softened.
• Stir in 2 tbsp plain flour and cook for 2 mins, then slowly start to whisk in 200ml full-fat milk. When it has all been incorporated, gently cook for 5 mins until the sauce has thickened.
• Meanwhile, place two 200g bags spinach in a large colander. Pour over a kettle full of boiling water until the leaves have wilted (you may have to do this twice).
• Place the spinach in a clean dishcloth, squeeze out any excess liquid, then roughly chop.
• Stir into the sauce with 100ml single cream, gently heat, then finely grate over some fresh nutmeg and season well.

Steps:

• Bring a large pot of salted water to a boil. Add spinach, and cook just until wilted, about 1 minute. Drain in a colander; rinse with cold water until cool. Squeeze spinach to remove as much liquid as possible; coarsely chop, and set aside.
• In a large saucepan, heat butter over medium. Add onion and garlic; season with salt and pepper. Cook, stirring occasionally, until onion softens, 3 to 5 minutes.
• Add cream cheese and milk; cook, stirring, until cream cheese is melted and smooth. Stir in spinach. Simmer over medium heat until mixture thickens, 8 to 10 minutes. Add nutmeg; season with salt and pepper.

Steps:

• In a pan of water, blanch (until bright green) 2 (10-oz.) packages fresh baby spinach.
• Remove from heat and cool.
• In a large mixing bowl, add and mix together cooled spinach, room temp cream cheese, salt and pepper to taste and 1/2 of cheddar cheese.
• Spoon mixture into a 1 gallon freezer bag.
• Squeeze out as much as you can and then seal the bag.
• In a quart sized freezer bag, add: 1/2 cup cheese, squeeze out air.
• Place the two filled bags into a 2nd gallon sized freezer bag, print this recipe to include in the bag too;seal it. Get all air out.
• Thaw completely.
• Preheat oven to 375 degrees.
• Pour contents of bag containing spinach mixture into an 8 inch x 8 inch or small pregreased baking dish, spreading evenly.
• Sprinkle the top of the mixture with your grated cheddar cheese from the second bag; cover dish with aluminum foil.
• Bake for 20 minutes then remove foil and cook for an additional 5 minutes or until hot and bubbly.