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- 4 6-ounce bags baby spinach leaves
- 2 tablespoons (1/4 stick) butter
- 1/2 dried small red chile, such as Japones or de árbol
- 1/4 teaspoons black peppercorns
- 1/4 cup all purpose flour
Bring 1/4 cup water to boil in large pot. Add half of spinach to pot; toss until wilted but still bright green, about 3 minutes. Add remaining spinach and toss until just wilted. Transfer spinach to strainer set over large bowl. Press on spinach to release all liquid. Transfer spinach to work surface; coarsely chop. DO AHEAD Can be prepared 1 day ahead. Cover and refrigerate.
Melt butter in heavy medium saucepan over medium heat. Add onion, bay leaf, dried chile, and peppercorns; sauté until onion is soft but not brown, about 3 minutes. Whisk in flour and salt. Cook until mixture is pale gold and has nutty aroma, whisking constantly, about 3 minutes. Gradually whisk in milk. Boil until thick, stirring constantly, about 2 minutes. Strain béchamel sauce into medium bowl.
Heat cream in heavy medium saucepan over medium heat until just simmering. Add béchamel; whisk until mixture is smooth and begins to simmer. Add spinach and stir until heated through. Season to taste with salt and pepper.
Frozen chicken thighs in air fryer with barbecue sauce are killer! Tender meat with crispy skins and tons of flavor. Healthy delicious dinner. These were rock solid. Water was run over them so that they weren&rsquot in one solid block. You really need them broken apart, but not thawed. It also helps to poke the &hellip
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101 Quick Instant Pot Recipes
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Creamed spinach recipe
A simple creamed spinach recipe your whole family will love!
- Prep Time: 5 minutes
- Cook Time: 17 minutes
- Total Time: 22 minutes
- Yield: 2 1 x
- Category: Appetizer
- Cuisine: French
- 3 cups cooked chopped spinach (about 3 pounds fresh spinach)
- 1 1/2 tablespoon all-purpose flour (sifted to remove any lumps)
- 1 cup beef stock
- 2 tablespoons butter
- Start by bringing a large pot of salted water to boil (about 1 1/2 tsp per quart of water). Add the spinach and boil for 2 minutes or until the spinach is almost tender. Test it by eating a piece. Drain. Rinse in cold water and squeeze as much water out of the spinach as you can, doing so in small amounts at a time. Chop the spinach with a big knife on a chopping board or if you want a fine puree, put it through a blender.
- In a large pan over high heat, melt butter until it bubbles and add spinach. Stir the spinach until the humidity has evaporated, lower heat to medium, sprinkle on the flour and stir for 2 minutes. Remove from heat and stir 2/3 of the stock (or cream by spoonfuls). Bring to simmer, cover, and cook very slowly for about 15 minutes. Stir frequently to prevent the spinach from sticking to the bottom of the pan, and add more liquid if the spinach becomes too dry. Season with salt and pepper, and serve.
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originally published August 16, 2012 &mdash last updated September 20, 2018 // 2 Comments
Finely dice one onion and 2 cloves of garlic. Melt 2 tablespoons of butter in a large skillet over medium heat. Add onions and garlic and sauté until translucent.
Now add in the spinach. Lightly press it down with a spoon and toss it very gently as it wilts. When it comes to creamed spinach, wilting is good. When the spinach is mostly wilted(but not falling apart) add in about 1 cup of heavy cream Stir it around just a bit and give it a sprinkle of salt and pepper.
That&rsquos all there is too it. And word on the street is, it&rsquos delicious cold the next day, eaten with a fork straight out of the fridge. Of course, I wouldn&rsquot know anything about that.
I have an unnatural love for creamed spinach, and could seriously eat the stuff daily for breakfast (cold, out of the fridge), lunch, and dinner. And though I am fond of raw spinach, I don&rsquot have the same voracious craving for it so whatever strange brand of anemia I must have, it can only be cured with not only the iron from the spinach&hellipbut lots and lots of heavy cream. At least, that&rsquos what I&rsquom telling myself.
I&rsquom friends with Ed and Adam over at Serious Eats, and decided to share my beloved Creamed Spinach recipe with them. I&rsquom afraid if I ever posted such a thing on this site, the cowboys would run me clean out of Dodge. Here&rsquos the link:
Creamed Spinach Pasta Bake:
One of my favorite things to do with the leftovers if there are any is toss some cooked pasta in with it, add a bit of mozzarella and cream cheese for an easy spinach pasta bake. I usually just cook on 350 degrees for 15 to 20 minutes, no recipe here, it is usually just whatever is left over.
In the case of this specific dinner we had, I actually added pasta back into my cast iron skillet I made the spinach in and baked it off with pasta with the leftover grape tomatoes too. It was a HUGE hit in our house. I love when leftovers can actually morph into something new and not feel like a leftover.
Looking for more side dishes?
Tools Used in the making of this Morton’s Steakhouse Creamed Spinach Recipe:
Cast Iron Skillet: If you don’t have a slow cooker with a stovetop friendly insert, this is my most used pan in my kitchen, heavy, keeps heat well and gives the BEST sear ever.
Strainer: These hang next to the sink because I use them so much. No rusting and inexpensive!
Creamy Spinach and Garlic Stuffed Chicken
Tags: lean and green recipes, lean and green chicken recipes, easy recipes, chicken recipes, Garlic and Spring Onion Seasoning, weeknight recipes, Weight Watchers Recipe,Low Carb, Medifast, Optavia, Lean and Green, HCG recipe
Serving Size is 8.7 ounces of cooked Creamy Spinach and Garlic Stuffed Chicken and is 1 Lean, .5 Green, 3 Condiments, 0 Healthy Fat
Optavia Counts Per Serving
Weight Watchers PointsPer Serving
Everyone loves creamed spinach, especially when it is lighter and healthier than the usual cream and butter version. This prep brings the flavor without the fat and makes a great side for any meat and potatoes dinner.
1 (10-ounce) package chopped frozen spinach, thawed, but not drained
2 tablespoons olive oil
1/2 small onion, diced (about 1/4 cup)
2 tablespoons all-purpose flour
Pinch of nutmeg
Kosher salt and freshly ground black pepper
Heat the oil in a small skillet, cook and stir the onion, over medium heat, until just translucent, about 5 minutes. Stir in the flour, cook and stir until the flour and onions create a blonde paste (roux).
Squeeze the liquid out of the thawed spinach, reserving the spinach water. Add the drained spinach to the skillet with the roux and cook until the spinach and onions are well combined. Begin pouring the spinach water into the pan, stirring until you reach your desired consistency. Season with nutmeg, salt and pepper.
Cheesy Avocado Creamed Spinach Bake
Spinach and avocado are two of my favorite ingredients because they pack as much nutritional value as they do culinary potential. Potential that goes unrealized far too often.
But not today, friends. Not today.
Today we put on a dazzlingly delicious showcase headlined by these usually under-celebrated superstars. The creaminess of the avocado is the perfect replacement for the globs of cream cheese, butter, and heavy cream that normally weigh down Popeye’s veggie of choice.
So this is some major star power right here.
Creamy and cheesy without the food-coma-inducing heaviness of traditional creamed spinach, this spinach bake has become one of my favorite weeknight dinners! And I hope it makes its way into your recipe arsenal too. You won’t be disappointed. Pinky swear.
I mean just LOOK at this cheesiness. It kills me.
This recipe is quite the makeover for the green fiend that has single-handedly (single-leafedly?) barred millions of children from the clean plate club. (I speak from experience.)
At only 115 calories and less than 2g net carbs, this decadent dish is one small bite for children, one giant leap for spinach kind.
1 small onion (28) + 2 cloves garlic (8) + 24 ounces frozen spinach (108) + 1/2 cup almond milk (15) + 3/4 cup mashed avocado (276) + 5 pieces light string cheese (250) / 6 = 115 calories per serving
1 small onion (6g) + 2 cloves garlic (2g) + 24 ounces frozen spinach (0g) + 1/2 cup almond milk (0g) + 3/4 cup mashed avocado (3g) + 5 pieces light string cheese (0g) / 6 = 1.8g net carbs per serving
1 small onion (1g) + 2 cloves garlic (0g) + 24 ounces frozen spinach (18g) + 1/2 cup almond milk (0.5g) + 3/4 cup mashed avocado (3g) + 5 pieces light string cheese (30g) / 6 = 9g protein per serving
Cream of Spinach and Asparagus Soup
- 2 tablespoons butter
- 1 medium leek, halved and chopped (white & light green parts only)
- 3 cloves of garlic, minced
- 1/2 pound asparagus, cut into 2 inch pieces
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1 tablespoon flour
- 1/2 cup dry white wine
- 1 1/2 cups vegetable (or chicken) broth
- 2 cups loosely packed baby spinach
- 2 cups heavy cream
- Pancetta, diced
In a medium sized thick-bottomed pan, place pancetta over high heat and cook until crispy, 1 to 2 minutes. Remove from pan and set aside.
In the same pan melt the butter over medium high heat. Add the leeks and garlic and cook for 1 to 2 minutes, or until the garlic becomes fragrant. Add the asparagus and cook for another minute.
Stir in the salt, pepper, and flour and cook while stirring for 2 to 3 minutes or until the flour browns slightly.
Add wine and stock and stir well to combine. Cook for 2 more minutes before adding spinach and stir well until spinach has begun to wilt.
Reduce heat and stir in cream until smooth. Cook until thickened, about 2 minutes, and remove from heat.
Creamed Spinach Deluxe - Recipes
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