Spicy Creamed Spinach Recipes

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CREAMED SPINACH

Creamed spinach, made with the frozen chopped variety, perfectly complements the roast, and it can be made up to two days ahead.

Provided by USA WEEKEND columnist Jean Carper

Categories     Side Dish     Vegetables     Greens

Yield 8

Number Of Ingredients 8



Creamed Spinach image

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.

Nutrition Facts : Calories 130.1 calories, Carbohydrate 11.2 g, Cholesterol 16.6 mg, Fat 6.7 g, Fiber 4.3 g, Protein 9 g, SaturatedFat 3.7 g, Sodium 220.7 mg, Sugar 3.1 g

1 ½ cups whole milk
4 (10 ounce) boxes boxes frozen chopped spinach, thawed and squeezed dry; reserve 1/2 cup liquid
3 large garlic cloves, minced
2 tablespoons butter
3 tablespoons all-purpose flour
½ cup grated Parmesan cheese
½ teaspoon ground nutmeg
Salt and ground black pepper

CREAMED SPINACH

Provided by Trisha Yearwood

Categories     side-dish

Time 35m

Yield 4 servings

Number Of Ingredients 9



Creamed Spinach image

Steps:

  • In batches, saute the spinach in a large saute pan over high heat until wilted, 2 to 3 minutes. Transfer to a plate and set aside.
  • In the same pan, heat the olive oil over medium heat. Add the onions and garlic; cook until translucent, 5 to 8 minutes. Add the butter and flour; cook for 2 minutes. Slowly whisk in the milk and bring to a boil (it will thicken as comes to a boil). Turn off the heat and stir in the Parmesan, nutmeg and sauteed spinach.
  • Serve immediately or hold in a low oven.

1 pound baby spinach, washed
1 teaspoon olive oil
1/2 yellow onion, finely chopped
2 cloves garlic, finely diced
4 tablespoons (1/2 stick) butter
1/4 cup all-purpose flour
1 1/2 cups milk
3/4 cup grated Parmesan
Pinch nutmeg

CREAMED SPINACH

Provided by Tyler Florence

Categories     side-dish

Time 30m

Yield 6 to 8 servings

Number Of Ingredients 8



Creamed Spinach image

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.

3 pounds spinach
2 tablespoons unsalted butter
2 tablespoons extra-virgin olive oil
2 cloves garlic, lightly smashed
3/4 cup heavy cream
1 teaspoon freshly ground nutmeg
1/4 cup freshly grated Parmesan
Kosher salt and freshly ground black pepper

CREAMED SPINACH

Provided by Sunny Anderson

Categories     side-dish

Time 45m

Yield 6 servings

Number Of Ingredients 11



Creamed Spinach image

Steps:

  • Preheat the oven to 375 degrees F. Butter an 8 by 8-inch baking dish. Melt the butter in a large skillet over medium-high heat. Add the onion and a pinch of salt. Saute for 3 minutes, then add the garlic and red chili flakes and saute for 2 more minutes. Add the heavy cream, Parmesan, and nutmeg. Heat until the cream is just beginning to bubble, stirring often. Turn the burner off and stir in sour cream and spinach. Adjust the seasoning with salt and pepper, to taste. Pour into the prepared baking dish and sprinkle the top evenly with fried onions. Bake until golden and bubbly, 15 to 20 minutes.

4 tablespoons unsalted butter, plus more for pan
1/2 red onion, chopped
Kosher salt and freshly ground black pepper
2 cloves garlic, minced
2 teaspoons red chili flakes
1 3/4 cups heavy cream
1 cup shredded Parmesan
1 teaspoon ground nutmeg
1/2 cup sour cream
2 (10-ounce) packages frozen chopped spinach, thawed and squeezed dry
1/2 cup packaged fried onions (recommended: French's)

FIVE-SPICED CREAMED SPINACH

Provided by Ming Tsai

Categories     side-dish

Yield 6 to 8 servings

Number Of Ingredients 7



Five-Spiced Creamed Spinach image

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.

1 tablespoon butter
1 large onion, minced
1/2 tablespoon five-spice powder
2 tablespoons Chinese vinegar
2 pounds baby spinach
1 cup cream
Salt and black pepper to taste

SPICY CREAM SPINACH WITH CHEDDAR CHEESE

Found this recipe on the Texas Monthly website. I believe this comes from the Cafe Annie restaurant in Houston.

Provided by Kim D.

Categories     Spinach

Time 40m

Yield 8 serving(s)

Number Of Ingredients 11



Spicy Cream Spinach With Cheddar Cheese image

Steps:

  • Wash spinach and remove any large stems.
  • Cut or tear large leaves into small pieces. (Thaw and drain frozen spinach.).
  • In saute pan over medium-high heat, melt butter.
  • Add onion, garlic, and jalapeños and saute until onions are translucent (do not brown).
  • Stir in flour and mix well.
  • Add stock and bring to boil.
  • In small batches, wilt spinach in pan (if frozen spinach is used, add all at once).
  • When all spinach is in pan, add cream and bring to boil.
  • Lower heat to simmer.
  • Add cheddar cheese and mix well.
  • Season with salt and pepper.
  • May be made and reheated later.

Nutrition Facts : Calories 267.9, Fat 22.4, SaturatedFat 13.8, Cholesterol 74.3, Sodium 640.3, Carbohydrate 7.7, Fiber 2, Sugar 1.3, Protein 10.8

20 ounces fresh spinach leaves
1 tablespoon butter
1 white onion, peeled and finely chopped
2 garlic cloves, chopped
2 jalapenos, stemmed and chopped (remove seeds if milder flavor is desired)
2 1/2 tablespoons flour
1 cup chicken broth or 1 cup turkey broth
1 cup whipping cream
8 ounces sharp cheddar cheese, grated
1 teaspoon salt
1/2 teaspoon black pepper

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