CREAMY SPINACH BAKE
Nothing quite says comfort food like our Creamy Spinach Bake. Eggs, sour cream, cream cheese, eggs and spinach come together beautifully in this classic casserole recipe. Try making Creamy Spinach Bake for your loved ones tonight, and prepare to have a new family favorite.
Provided by My Food and Family
Categories Recipes
Time 1h5m
Yield 8 servings
Number Of Ingredients 9
Steps:
- Heat oven to 325°F.
- Melt butter in small skillet on medium heat. Add onions and garlic; cook and stir 5 min. or until crisp-tender. Beat cream cheese, sour cream, eggs and pepper in large bowl with mixer until blended. Add onion mixture and spinach; mix just until blended.
- Spoon into 9-inch square pan sprayed with cooking spray. Sprinkle with nutmeg; cover.
- Bake 45 min. or until heated through and lightly browned, uncovering after 30 min.
Nutrition Facts : Calories 230, Fat 19 g, SaturatedFat 10 g, TransFat 0.5 g, Cholesterol 125 mg, Sodium 280 mg, Carbohydrate 6 g, Fiber 2 g, Sugar 3 g, Protein 8 g
CREAMED SPINACH CASSEROLE
Provided by Trisha Yearwood
Categories side-dish
Time 40m
Yield 4 to 6 servings
Number Of Ingredients 11
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.
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
EASY CREAMED SPINACH
Our take on the classic creamed spinach side dish uses fresh spinach and cream cheese as a thickener. It's a crowd pleasing recipe that's popular with both young and old.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Time 30m
Number Of Ingredients 8
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.
Nutrition Facts : Calories 225 g, Fat 17 g, Fiber 4 g, Protein 9 g
CREAMY SPINACH-STUFFED MUSHROOMS RECIPE BY TASTY
Here's what you need: medium sized mushrooms, butter, garlic, fresh spinach, cream cheese, salt, pepper, breadcrumb, parmesan cheese
Provided by Claire Nolan
Categories Appetizers
Yield 5 servings
Number Of Ingredients 9
Steps:
- Preheat oven to 375˚F (190˚C).
- Remove the stems from the mushrooms. Place the top half on a baking sheet.
- Mince the stems.
- Melt the butter in a pan and add the minced stems and minced garlic. Stir and cook for 2 minutes.
- Add the spinach, cook until it wilts.
- Add the cream cheese, salt, and pepper. Stir until the cream cheese is melted and everything is well-combined.
- Take a spoonful of the spinach mixture and fill each mushroom top.
- Mix bread crumbs and Parmesan cheese in a bowl and sprinkle the mixture on top of the dip stuffed mushrooms.
- Bake for 12-15 minutes or until golden brown.
- Enjoy!
Nutrition Facts : Calories 252 calories, Carbohydrate 13 grams, Fat 19 grams, Fiber 1 gram, Protein 7 grams, Sugar 3 grams
CREAMED SPINACH SAUCE
Playing steakhouse chef means dreaming up the sauces and side dishes that you would most like to see on the table. Creamed spinach gives you a classic steakhouse experience in sauce form, and makes the perfect accompaniment to a grilled rib-eye.
Provided by Mark Bittman
Categories sauces and gravies
Time 30m
Yield 4 servings.
Number Of Ingredients 5
Steps:
- Bring a large pot of water to a boil, and salt it. Plunge the spinach into the boiling water, and cook for no more than a minute; transfer to an ice bath with a slotted spoon. Drain well, and squeeze with your hands to remove as much water as possible.
- Put the cream and spinach in a blender or food processor, and purée. Transfer the mixture to a medium saucepan over medium heat. Add the butter, and sprinkle with salt, pepper and nutmeg if you're using it. Cook, stirring occasionally, until the mixture gently bubbles and thickens; add more cream for a thinner sauce. Taste, and adjust the seasoning and serve hot.
Nutrition Facts : @context http, Calories 265, UnsaturatedFat 9 grams, Carbohydrate 3 grams, Fat 28 grams, Fiber 1 gram, Protein 2 grams, SaturatedFat 17 grams, Sodium 238 milligrams, Sugar 2 grams, TransFat 0 grams
ABSOLUTELY THE BEST CREAMED SPINACH
This is smooth baby! Be sure and use a good quality melting cheese for best results. NOTE: 08/19/08, we edited the recipe to a larger spinach-to-sauce ratio.
Provided by 2Bleu
Categories Vegetable
Time 40m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- COOK THE SPINACH (if using fresh spinach): Heat a very large, deep skillet over medium heat. Add all the spinach with the water still clinging to its leaves, you may have to firmly pack it. Cover the pan tightly (weight the lid down, if necessary). Leave the spinach to cook for about 2 minutes, then turn it over so that the wilted leaves are on the top. Cover and repeat the process a few times more, until all spinach is nicely wilted. Remove from the heat and cool to room temperature. Drain spinach and reserve the pot that you cooked the spinach inches DO NOT WASH OR WIPE CLEAN.
- If you don't have a salad spinner (OR if using frozen spinach), squeeze the spinach dry with your hands a little at a time, squeezing as much liquid as possible from the leaves. Use paper towels and gently blot the spinach to help it dry. Chop the spinach leaves coarsely and set aside.
- MAKE A ROUX: In a medium saucepan, melt the butter over medium heat. Stir in the flour with a wooden spoon, to make a loose paste. Cook for about 1 minute. As soon as it balls up into a paste, exchange the wooden spoon for a wire wisk and in a steady stream, whisk in the warm milk. Stir slowly, until the roux comes to a simmer, about 2 minutes, stirring continuously, until the sauce has thickened.
- Add the cream, salt, and pepper, and stir for 1 minute more. Remove the pan from the heat and stir in the cheese to melt.
- ONION MIXTURE: In the same skillet where the spinach was cooked, heat the olive oil over medium heat. Add the onion and garlic and saute, stirring occasionally, for about 5 minutes or until onions are translucent.
- ASSEMBLY: Add the cooked spinach and the cheese sauce to the pan and stir together over medium heat until well mixed and heated through. Taste for seasoning, and transfer to a heated and covered serving dish.
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
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
SPINACH CREAM SOUP
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Number Of Ingredients 9
Steps:
- Melt the butter in a medium saucepan over medium heat. Add onion and saute until translucent, about 5 minutes. Add flour and cook, stirring constantly, for 1 minute (the flour should not take on any color).
- Pour in stock, whisking to incorporate fully, and bring to a boil. Reduce to a simmer and cook for 10 minutes, whisking fairly often, to cook out raw flour taste and thicken the liquid (it should reach the consistency of heavy cream).
- Blanch spinach: Wash well and trim tough ends while bringing a large pot of water to a boil. Prepare an ice-water bath. Salt the boiling water generously and submerge all of the spinach. Blanch 30 seconds, just until wilted and bright green, then remove spinach with a spider or slotted spoon and immediately plunge into the ice-water bath to stop the cooking, stirring to cool more quickly. Squeeze spinach with your hands to remove excess liquid.
- Working in batches (do not fill more than halfway), add spinach and veloute base into a blender and puree until smooth. (Alternatively, puree soup in a food mill, using either fine or coarse disk, a food processor, or with an immersion blender.) Pass soup through a fine sieve into a clean pot, pressing on solids with a flexible spatula to extract as much liquid as possible.
- Set pot over low heat and whisk in cream, if using. (Thin with more stock or water, if necessary.) Cream soups are the best made just before serving, especially when using green vegetables, as the soup can lose some of its vibrant color. You can make the veloute base the day before; let cool completely then refrigerate in an airtight container.
- Heat oil in a small skillet over medium heat. Add bread cubes and cook until crisp and golden brown.
- Serve soup garnished with croutons.
CREAMED SPINACH
What can be better than a side of creamy, nutmeg-infused spinach? Perfect to accompany any roast and especially good at Christmas
Provided by Good Food team
Categories Dinner, Side dish
Time 25m
Number Of Ingredients 7
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.
Nutrition Facts : Calories 83 calories, Fat 6 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 5 grams carbohydrates, Sugar 3 grams sugar, Fiber 1 grams fiber, Protein 3 grams protein, Sodium 0.26 milligram of sodium
EASY CREAMED SPINACH
Double cream, Parmesan cheese and a pinch of nutmeg turn this spinach side into something a little bit special
Provided by Tom Kerridge
Categories Side dish
Time 8m
Number Of Ingredients 5
Steps:
- In a large sauté pan, heat the butter over a medium heat. Tip in the spinach and wilt for 5 mins until all the liquid from the spinach has evaporated.
- Add the double cream and grated Parmesan. Season well and add a little nutmeg, if you like. Serve as a delicious side to smoked haddock.
Nutrition Facts : Calories 353 calories, Fat 34 grams fat, SaturatedFat 21 grams saturated fat, Carbohydrate 1 grams carbohydrates, Sugar 1 grams sugar, Fiber 1 grams fiber, Protein 11 grams protein, Sodium 0.6 milligram of sodium
PHILADELPHIA CREAM CHEESE SPINACH DIP
Prepare our PHILADELPHIA Cream Cheese Spinach Dip for a dependable party classic. Our PHILADELPHIA Cream Cheese Spinach Dip is creamy and delicious.
Provided by My Food and Family
Categories Home
Time 3h10m
Yield 28 servings
Number Of Ingredients 6
Steps:
- Mix cream cheese, sour cream and dressing mix in medium bowl until blended.
- Stir in remaining ingredients.
- Refrigerate several hours or until chilled.
Nutrition Facts : Calories 70, Fat 4.5 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 15 mg, Sodium 160 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 1 g
SPINACH CREAM
From the book "Qu'est-ce qu'on mange volume 3". This is a recipe I like to do again and again. And I never use the heavy cream and almonds.
Provided by Boomette
Categories Spinach
Time 40m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- In a casserole, heat butter and oil. Cook onion and garlic 3 to 4 minutes at medium heat.
- Add spinach and stir well. Sprinkle with flour and keep cooking 1 minute while stirring.
- Add chicken stock. Bring to boil. When it begins to boil, reduce the heat and let simmer about 20 minutes, until thickness.
- Remove from the heat and let cool.
- Puree in a blender until homogeneous.
- Put back in the casserole. Add milk, pepper and nutmeg. Let boil 2 to 3 minutes to reheat.
- Pour in soup bowls. Sprinkle each serving with a few drops of lemon juice, then with 1 tablespoon of heavy cream by forming a spiral. Sprinkle with almonds.
Nutrition Facts : Calories 174.6, Fat 12, SaturatedFat 4.8, Cholesterol 21.7, Sodium 211.6, Carbohydrate 11.6, Fiber 0.6, Sugar 2.5, Protein 5.4
CREAMED SPINACH
Provided by Tyler Florence
Categories side-dish
Time 30m
Yield 6 to 8 servings
Number Of Ingredients 8
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.
CREAMED SPINACH
The incredible mound of spinach called for here (3 pounds!) deflates quickly after an initial blanching, which helps maintain its deep green color. Shallots and garlic lend sweetness, while a mix of milk and heavy cream provides richness without being too heavy. Finally, tangy sour cream lifts and balances the dish. The spinach can be blanched, cooled and chopped a day ahead and stored in the refrigerator. Leftovers make a great omelet or quiche filling, and are also a terrific addition to pasta.
Provided by Kay Chun
Categories vegetables, side dish
Time 25m
Yield 6 to 8 servings
Number Of Ingredients 9
Steps:
- In a large pot, bring ½ inch of water to a boil over high. Add spinach in 3 batches, stirring until each batch is wilted before adding another, until all of the spinach is wilted, about 3 minutes. Drain in a colander and run under cold water until cool. Drain again, pressing out excess water, then coarsely chop for a total of 4 packed cups.
- In the same pot, melt 2 tablespoons of the butter over medium-low. Add shallot and cook, stirring, until softened with no color, about 2 minutes. Stir in garlic until fragrant, 30 seconds. Add the remaining 1 tablespoon butter and stir until melted, then add flour and cook, stirring constantly, until flour is light golden but the shallots still have no color, about 3 minutes. While whisking constantly, drizzle in milk and cream until smooth, and season with salt and pepper. Bring to a simmer, then add chopped spinach and season with salt and pepper. Cook, stirring, until the spinach is totally incorporated and the sauce is thickened, 2 to 3 minutes. Stir in sour cream until combined. Transfer to a bowl and serve warm.
More about "spinach cream recipes"
CREAMED SPINACH | SPINACH RECIPES | JAMIE OLIVER RECIPES
From jamieoliver.com
Category SidesCalories 347 per servingTotal Time 1 hr 20 mins
- Peel and finely chop the onions and garlic, then place in a large frying pan on a low heat with 2 tablespoons of oil and the oregano.
- Finely grate in half the nutmeg and fry gently for 10 minutes, or until soft but not coloured, stirring regularly.
- Add the spinach, turn the heat up to medium and cook down for 15 to 20 minutes, or until any liquid has evaporated.
BEST CREAMED SPINACH RECIPE - HOW TO MAKE CREAMED …
From delish.com
5/5 (37)Total Time 15 mins
- Drain and place in a bowl of ice water. When cool enough to handle, drain and squeeze out as much excess water as possible.
EASY CREAMED SPINACH RECIPE | PARTY APPETIZER IDEA
From diethood.com
5/5 (7)Total Time 15 minsCategory Side DishCalories 123 per serving
- Add onion and cook for 3 minutes; add garlic and continue to cook, stirring occasionally, for 1 to 2 minutes, or until onion softens.
- Stir in cream cheese and milk (or heavy cream); cook, stirring, until cream cheese is melted and smooth.
- Stir in spinach; add nutmeg and cayenne pepper, and simmer over medium heat until spinach wilts and mixture thickens, about 4 to 5 minutes.
BEST CREAMED SPINACH RECIPE - HOW TO MAKE CREAMED …
From thepioneerwoman.com
5/5 (5)Category Comfort Food, Dinner, Side DishCuisine American, Comfort FoodTotal Time 30 mins
- Pour in milk, whisking constantly, and cook for another five minutes while you cook the spinach.
CREAMED SPINACH - ONCE UPON A CHEF
From onceuponachef.com
Cuisine American, FrenchCategory Vegetables & SidesServings 6-8Calories 306 per serving
- 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.
BEST CREAMED SPINACH CHICKEN RECIPE - HOW TO MAKE …
From delish.com
5/5 (20)Total Time 35 mins
- Season chicken with paprika, salt, and pepper and cook until golden and no longer pink, 8 minutes per side.
CREAMED SPINACH (FROM FROZEN) - HEALTHY RECIPES BLOG
From healthyrecipesblogs.com
5/5 (131)Calories 165 per servingCategory Side Dish
- Place the frozen spinach in a microwave-safe bowl. Cover and microwave on high just until thawed, about 4 minutes. Place the spinach in a colander and press on it to get out as much liquid as possible.
- In a medium saucepan, melt the butter over medium heat. Add the garlic and cook for 1 minute.
- Stir in the spinach, salt, pepper, nutmeg, heavy cream and Parmesan. Cook, stirring, just until heated through, 1-2 minutes, then serve.
71 SPINACH RECIPES: OUR BEST IDEAS FOR PASTA, DIPS, SOUPS ...
From epicurious.com
Estimated Reading Time 7 minsPublished 2015-05-08
- Spinach Shakshuka. Sure, you could simmer eggs in a pan of spicy tomato sauce, but this spinach-packed green shakshuka is pretty seductive, too. It's one of our favorite spinach recipes, morning, noon, or night.
- Ramen Noodles with Miso Pesto. Springy ramen noodles and a cilantro-miso sauce bring a welcome twist to a classic pesto recipe. Get This Recipe.
- Spinach-Yogurt Dip with Sizzled Mint. Declare tonight a Dip Dinner, and don't skip this easy recipe, made with yogurt, baby spinach, dried mint, walnuts, and fresh lemon juice.
- Buttered Spinach with Vinegar. This dead-simple side dish relies on ingredients you likely already have in your kitchen. Get This Recipe.
- Spring Greens and Leek Gratin. Seasonal greens get even better when they’re decked out with cream, cheese, butter, and crispy torn bread. This recipe calls for spinach and arugula, but you can use any greens you like.
- Caramelized Garlic, Spinach, and Cheddar Tart. All spinach dishes are beautiful to us, but this one is really a stunner, pairing nutty-sweet garlic with tender greens, aromatic herbs, and a creamy egg filling.
- Strozzapreti with Spinach and Preserved Lemon. Lemon juice, zest, and preserved lemon peel are packed into this bright pasta. Panko on top adds a lovely crunch.
- Lentil-Smothered Greens on Fried Bread. Red split lentils cook even more quickly than other types, making them ideal for weeknight dinners. Turn them into a meal by pairing with savory spiced greens.
- Lentil and Egg Stew. This satisfying vegetarian stew has a clever trick: poach the eggs right in the mix, simmering until just set. Get This Recipe.
- Spinach and Feta Cooked Like Saag Paneer. This is easily one of our favorite spinach recipes of all time. Scratch that—it's one of the best things we've ever cooked at home, period.
EASY CREAMED SPINACH - DAMN DELICIOUS
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SPINACH ICE CREAM RECIPE – BLENDTEC
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5/5 (3)Total Time 2 hrsCategory Side Dish, SidesCalories 541 per serving
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SPINACH RECIPES | JAMIE OLIVER
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25 EASY FROZEN SPINACH RECIPES - INSANELY GOOD
From insanelygoodrecipes.com
5/5 (1)Published 2021-07-21Category Recipe Roundup
- Spinach Artichoke Dip. This classic dip features spinach leaves and artichoke hearts. Two veggies in one mean you’ll get twice the nutrition! Made of mayo, sour cream, and cheese, this dip is ridiculously rich, creamy, and cheesy.
- Spinach Enchiladas. Enchiladas are usually filled with meats, cheese, and beans. Not this recipe, though. The stuffing is a mix of spinach, mushrooms, and onions.
- White Spinach Pizza. White spinach pizza is a weakness of mine. I don’t know what it is about the combination of spinach and goat cheese, but man, it’s impossible to resist.
- Spinach Alfredo Pasta. If you’re looking for a vegetarian casserole to bring to a potluck, I have you covered. This Alfredo pasta bake is exceptional, to say the least.
- Spinach Lasagna. Here’s another pasta dish that’ll be a guaranteed hit with kids and adults. Spinach lasagna is a vegetarian alternative to the classic, meaty lasagna.
- Spinach and Cheese Strata. Treat the whole family with this spinach and cheese strata! It’s hearty, tasty, and thanks to the spinach, it’s nutritious. It’s a perfect way to start the day.
- Spinach Tortellini Soup. This soup features stuffed tortellini and spinach leaves in a rich tomato-based broth. It sounds fancy, but it’s actually very easy to make.
- Spinach Pinwheels. Just by looking at these spinach pinwheels, you can tell they’re fantastic. How creamy is that spinach filling, and how golden and puffy are those pastries?
- Creamed Spinach. In this recipe, you’ll showcase spinach in all its glory. Creamed spinach is a delicious side dish excellent with any entree, may it be pork chops, steaks, grilled chicken, or even fish.
- Spinach Pie. This spinach pie is a variation of the Greek spanakopita – a pie made of phyllo crust, spinach, and feta. Instead of phyllo, use puff pastry dough.
CREAMED SPINACH RECIPE - DAVID WALZOG | FOOD & WINE
From foodandwine.com
5/5 Servings 6
- Heat a large saucepan. Add the spinach by the handful and cook over moderately high heat, stirring often, until wilted, about 5 minutes. Transfer the spinach to a colander and squeeze it as dry as possible. Chop the spinach.
- Heat the oil in the saucepan. Add the shallot and cook over moderate heat, stirring, until golden, 4 to 5 minutes. Add the cream; cook until reduced by half, 6 to 7 minutes. Add the butter and swirl to incorporate. Stir in the Parmesan and cook over low heat for 2 minutes. Add the spinach and water, season with salt and pepper and cook over low heat until the spinach is coated with the thickened sauce, about 5 minutes. Serve hot.
CREAMY SPINACH DIP WITH CREAM CHEESE | JULIE BLANNER
From julieblanner.com
Ratings 43Calories 145 per servingCategory Appetizer
- Steam frozen spinach in the microwave according to package instructions and drain excess liquid.
- Combine spinach, cream cheese, mayo, sour cream, onion flakes, garlic, red pepper, parmesan, shredded jack and stir well.
SALMON WITH SPINACH CREAM SAUCE - THE FAMILY FOOD KITCHEN
From thefamilyfoodkitchen.com
Ratings 9Calories 595 per servingCategory Main Course
- In a large frying pan or skillet, sear the salmon skin side down over a medium high heat in the butter. Let it cook for around 4-6 minutes on this side, carefully flip over and finish cooking for around 1-2 minutes on the other side (depending on thickness).
- Add the stock, bring to a boil and turn down to a simmer for a further 5 minutes to allow the flavors to come together.
EASY LOW CARB KETO CREAMED SPINACH RECIPE WITH CREAM CHEESE
From wholesomeyum.com
5/5 (92)Total Time 15 minsCategory Side DishCalories 274 per serving
- Heat butter in a large saute pan or wok over medium heat. Add minced garlic and saute until fragrant.
- Add spinach. Saute for 2 to 4 minutes, until wilted. If the pan is too full to stir at first, cover it for a minute or two, which will let the spinach at the bottom wilt. Then you can start to stir in a folding motion.
- Add heavy cream, cream cheese, sea salt, black pepper, and Italian seasoning. Stir constantly until the cream cheese melts, then cook a few minutes until thickened.
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Servings 1
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CHICKEN WITH CREAM CHEESE AND SPINACH - THERESCIPES.INFO
From therecipes.info
CAN YOU FREEZE SPINACH SOUP? – FOOD & DRINK
From smallscreennetwork.com
#60-minutes-or-less #time-to-make #course #main-ingredient #preparation #low-protein #bisques-cream-soups #soups-stews #eggs-dairy #vegetables #easy #food-processor-blender #stove-top #dietary #low-sodium #low-calorie #low-carb #low-in-something #greens #spinach #onions #equipment #small-appliance
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