FAST AND EASY CREAMED SPINACH
This is a little easier, a little quicker, a little more contemporary, and believe it or not, a little lighter than traditional creamed spinach. Have all your ingredients ready to go ahead of time. It's a classic steak side dish.
Provided by Chef John
Categories Side Dish Vegetables Greens
Time 35m
Yield 6
Number Of Ingredients 10
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.
Nutrition Facts : Calories 178.9 calories, Carbohydrate 7.1 g, Cholesterol 47 mg, Fat 15.6 g, Fiber 3.4 g, Protein 5.7 g, SaturatedFat 8.7 g, Sodium 173.4 mg, Sugar 0.8 g
FIVE-SPICED CREAMED SPINACH
Steps:
- In a large saucepan on medium heat, add butter and sweat the onions. Season with five spice, salt and pepper. Deglaze with vinegar and add spinach and cream. Cook on low heat to reduce liquid by 50 percent. Check for seasoning
- PLATING Use a very large platter and place down vegetables first and lamb on top. Carve lamb and display on the vegetables. Serve the spinach and jelly in separate bowls.
SPICY SAUTéED SPINACH
Provided by Alison Roman
Categories Side Sauté Vegetarian Quick & Easy Spinach Hot Pepper Green Onion/Scallion Chile Pepper Bon Appétit Sugar Conscious Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 6 Servings
Number Of Ingredients 7
Steps:
- Heat ghee in a large skillet over medium-high heat. Add scallions, chiles, garlic, and mustard seeds. Cook, stirring often, until garlic begins to brown and mustard seeds pop, about 1 minute. Add spinach to skillet by the handful, allowing it to wilt between additions. Cook, tossing often, until spinach is tender, 5-8 minutes. Season with salt and pepper.
CLASSIC CREAMED SPINACH
Using fresh spinach instead of frozen really enhances the flavor of this classic recipe from Ann Van Dyk of Wrightstown, Wisconsin. The hint of nutmeg makes this side dish even more appealing.
Provided by Taste of Home
Categories Side Dishes
Time 25m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- In a Dutch oven, cook spinach in oil until wilted, 3 minutes. Remove from pan; set aside. Melt butter in the Dutch oven; add onion and saute until crisp-tender, 2 minutes. , Stir in flour, salt and nutmeg until combined. Gradually whisk in milk until blended. Bring to a boil; cook and stir until thickened, 2 minutes. Add the chopped spinach. Reduce heat to low; cook, uncovered, until heated through, 5 minutes.
Nutrition Facts : Calories 318 calories, Fat 27g fat (14g saturated fat), Cholesterol 58mg cholesterol, Sodium 581mg sodium, Carbohydrate 14g carbohydrate (5g sugars, Fiber 3g fiber), Protein 7g protein.
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- Melt the butter in a large skillet over medium-low heat. Add the shallots and cook, stirring frequently, until soft and translucent, about 4 minutes. Add the garlic and cook, stirring constantly, for 1 minute more. Do not brown. Add the heavy cream, salt, pepper, and nutmeg and bring to a gentle boil. Cook, uncovered, stirring occasionally, until the cream is thick enough to coat a wooden spoon, about 10 minutes. Add the cheese and stir until melted. Add the spinach and stir until evenly combined with the cream sauce. Taste and adjust seasoning if necessary. (If the spinach seems a little watery, cook over medium-low heat until any excess liquid evaporates.) Serve warm.
- Note: Cut leaf spinach is not the same as chopped spinach. If your market doesn't carry cut leaf spinach, look for frozen whole leaf spinach. (Chopped spinach will work but the texture won't be as appealing.) Some markets carry 1-lb bags and some carry 10-oz boxes; if you can only find the 10-oz boxes, you'll need three of them. If you'd like to start with fresh spinach, you'll need about 2 pounds baby spinach leaves. Steam and drain the baby spinach, then roughly chop and measure out 2 packed cups.
- Make-Ahead Instructions: This dish can be made and refrigerated a day ahead of time. Reheat in the microwave, uncovered, stirring every 30 seconds or so, until hot, a few minutes. When reheated, the spinach won't be quite as creamy-looking as it was originally (though the taste will be the same); you can add a bit of cream when reheating to get a creamier consistency, if you'd like.
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- Cook spinach in a pan with olive oil over medium heat until wilted and cooked through, about 3 minutes. Remove from pan and place in a strainer to drain.
- Add onion and butter to the pan and cook on medium low heat until onion is softened. Add remaining ingredients and bring to a simmer while stirring until smooth. Simmer 1-2 minutes or until thickened.
- Squeeze any excess moisture out of the spinach. Add back to the pan and stir to combine. Heat through and serve.
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