Easy Cheesy Creamed Spinach Recipes

FAST AND EASY CREAMED SPINACH

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.

CREAMED SPINACH

Steps:

• 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.

THREE-CHEESE CREAMED SPINACH

Steps:

• In a large saucepan, combine all ingredients. Cook and stir over medium heat for 8-10 minutes or until blended and heated through.

CHEESY CREAMED SPINACH

Steps:

• Heat a large skillet over medium-high heat. Add spinach and cook until wilted, stirring constantly. Remove from the skillet and drain in a colander. Try to squeeze out as much liquid as possible.
• Melt the butter in the skillet over medium heat. Add garlic and onions; cook and stir until tender, about 5 minutes. Add the spinach and stir in the heavy cream. Sprinkle in the provolone cheese and stir to melt and coat the spinach. Once the provolone has melted, stir in the Parmesan cheese and continue to cook and stir until thickened. Season with salt and pepper and serve hot.

EASY CHEESY CREAMED SPINACH

Steps:

• 1. Combine all ingredients in large saucepan. Cook and stir over low-medium heat until blended and heated through.

EASY CREAMED SPINACH

Steps:

• Melt butter in a large skillet over medium heat. Add shallot, garlic and nutmeg. Cook, stirring frequently, until shallots have become translucent, about 2-3 minutes. Whisk in flour until lightly browned, about 1-2 minutes. Gradually whisk in heavy cream and milk. Cook, whisking constantly, until the sauce has begun to thicken, about 5 minutes. Stir in cheeses until melted, about 1-2 minutes; season with salt and pepper, to taste. Stir in spinach until well combined, about 1 minute. Serve immediately.

EASY CREAMED SPINACH

Steps:

• Melt butter in a large skillet over medium heat. Add onion and cook, stirring frequently, until onion is tender (about 3 to 4 minutes).
• Add garlic and cook until fragrant, stirring constantly (about 30 seconds).
• Add heavy cream, cream cheese, salt, pepper and nutmeg. Stir until cheese is melted and mixture is smooth.
• In a bowl or large measuring cup, whisk together milk and flour. Pour into mixture and stir to combine.
• Cook, stirring constantly, until thickened (about 3 minutes).
• Add spinach and stir well to combine. Cook (stirring frequently) until spinach is heated, about 1 to 2 minutes. Season with additional salt and pepper, if desired.
• Sprinkle with freshly grated Parmesan, if desired.

EASY CREAMED SPINACH

Steps:

• Bring a large pot of salted water to a boil. Add the spinach and cook just until wilted, about 1 minute. Drain in a colander; rinse with cold water until cool. Squeeze the spinach to remove as much liquid as possible; coarsely chop, and set aside.
• In a large saucepan, heat the butter over medium heat. Add the onion and garlic; season with salt and pepper. Cook, stirring occasionally, until the onion softens, 3 to 5 minutes.
• Add the cream cheese and milk; cook, stirring, until the cream cheese is melted and smooth. Stir in the spinach. Simmer over medium heat until the mixture thickens, 8 to 10 minutes. Add the nutmeg; season with salt and pepper.

EASY CREAMED SPINACH RECIPE

Steps:

• Heat a large skillet over medium-high heat and add the butter. Once melted add in the frozen chopped spinach (no need to defrost prior). Stir, until heated through and no longer frozen.
• Add in the minced garlic and cook until fragrant. Stir in the all purpose flour and cook an additional 2 to 3 minutes, until no flour is visible. Gradually stir in 1 ½ cups heavy cream and reduce heat to medium.
• Stir in the parmesan cheese, onion powder, salt, pepper and crushed red pepper. If needed, add in up to ½ cup more heavy cream until desired creaminess is reached. Serve right away and enjoy!

EASY CHEESY SPINACH

Steps:

• Heat the butter in a 12-inch saute pan over moderate heat. Add the onions and cook until soft, about 8 minutes. Whisk in the cream cheese and let melt. Fold in the spinach until evenly combined. Add up to 3 tablespoons water if the mixture seems too dry. Sprinkle the nutmeg on top and season with salt and pepper.
• BYOC: Lemon zest and juice would bring a little bit of sunshine to this dish. Just add with the salt and pepper.

EASY CHEESY CREAMED SPINACH & GARLIC

Steps:

• 1. In a non-stick skillet, heat oil.
• 2. On Medium heat, add handfuls of spinach leaves, adding more as it cooks down, until all spinach leaves are dark & wilted. Remove from heat.
• 3. Meanwhile, in a small saucepan over Medium heat, melt butter.
• 4. Add flour. Adjust amount, if needed, to make a rue.
• 5. Add garlic. Whisk until smooth.
• 6. ** Add milks. (You can use more or less of each kind of milk to suit your taste. I like to add some Evap. milk to the regular to add creaminess.)
• 7. Whisk in Parmesan cheese until smooth & heated through.
• 8. Add spinach to serving dish. Add garlic cheese sauce. Mix well. Serve.