Absolutely The Best Creamed Spinach Recipes

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THE BEST CREAMED SPINACH RECIPE



The Best Creamed Spinach Recipe image

This 5-star rated recipe for my favorite steakhouse style, extra creamy, Creamed Spinach recipe is so easy only 20 minutes to make. It is a tried and true family favorite and I guarantee you will love it!

Provided by Jessica

Categories     Low Carb

Time 20m

Number Of Ingredients 9

3 (10 oz) bags frozen chopped spinach
2 tablespoons butter
1 medium yellow onion, diced
6 large cloves garlic, minced
4 oz cream cheese
1 cup heavy cream
1 cup shredded mozzarella cheese
1/2 cup grated parmesan cheese
salt and pepper, to taste

Steps:

  • Cook spinach in microwave according to package directions. Remove excess water (squeeze carefully using cheese cloth, a tea towel, or a colander) and set aside.
  • In a large skillet over medium high heat, melt butter. Add onion and sauté until translucent.
  • Add garlic and cook for 30 seconds. Add cream cheese and cook, stirring, until melted.
  • Add heavy cream and cook for 2 minutes. Add mozzarella cheese, parmesan cheese, salt and pepper. Stir till combined.
  • Fold in spinach into cream sauce and cook for an additional minute to reheat spinach.
  • Serve immediately or store in an airtight container in the fridge for up to a week. The leftovers reheat great and you can also freeze it!

Nutrition Facts : Calories 249 calories, Carbohydrate 5 grams carbohydrates, Cholesterol 68 milligrams cholesterol, Fat 22 grams fat, Fiber 1 grams fiber, Protein 7 grams protein, SaturatedFat 14 grams saturated fat, ServingSize 1 serving, Sodium 315 grams sodium, Sugar 2 grams sugar, TransFat 1 grams trans fat, UnsaturatedFat 7 grams unsaturated fat

ABSOLUTELY THE BEST CREAMED SPINACH



Absolutely the Best Creamed Spinach image

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

1 lb fresh spinach, bunches, leaves only, well washed (or 2 10-oz boxes frozen spinach)
1 tablespoon unsalted butter
1 tablespoon all-purpose flour
1 cup 2% low-fat milk, warmed
1/4 cup heavy cream
1 teaspoon salt
1/2 teaspoon white pepper
1/3 cup asadero cheese, shredded (or Queso Quesadilla cheese)
1 tablespoon olive oil
1 large onion, finely diced
2 garlic cloves, minced

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.

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