Emerils Creamed Spinach Recipes

EMERIL'S CREAMED SPINACH

Steps:

• Preheat the oven to 375 degrees.
• Lightly grease a 6 cup casserole.
• In a large saute pan, melt the remaining butter.
• Add the onions and season with salt and pepper.
• Saute for about 2 minutes, or until the onions are soft.
• Add the spinach.
• Season with salt and pepper.
• Saute for 3 to 4 minutes.
• Add the garlic and cream.
• Mix well.
• Season the mixture with salt and pepper.
• Bring the liquid to a boil and reduce to a simmer.
• Simmer the mixture for 6 minutes.
• Remove the pan from the heat and turn into the prepared pan.
• Add 1/2 of cheese to casserole and stir.
• Sprinkle the top with the remainder of the grated cheese and place in the oven.
• Bake for about 4 to 6 minutes or until the cheese is slightly brown and bubbly.

EMERIL'S CREAMED SPINACH

Steps:

• Instructions Bring a pot of salted water to a boil over high heat. Add the spinach and cook for 2 minutes. Drain in a fine mesh strainer, pressing with a large spoon to release as much water as possible. Finely chop and set aside. Melt the butter in medium saute pan over medium-high heat. Add the shallots and garlic and cook, stirring, until soft and fragrant, about 2 minutes. Add the spinach and cook, stirring, just until the liquid is released. Add the cream, salt, pepper, and nutmeg, and cook until the cream is reduced by half, about 4 minutes. Remove from the heat and serve immediately.

CREAMED SPINACH

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

Steps:

• Bring a pot of salted water to a boil over high heat. Add the spinach and cook for 2 minutes. Drain in a fine mesh strainer, pressing with a large spoon to release as much water as possible. Finely chop and set aside.
• Melt the butter in medium saute pan over medium-high heat. Add the shallots and garlic and cook, stirring, until soft and fragrant, about 2 minutes. Add the spinach and cook, stirring, just until the liquid is released. Add the cream, salt, pepper, and nutmeg, and cook until the cream is reduced by half, about 4 minutes. Remove from the heat and serve immediately.

EMERIL'S CREAMED SPINACH

Steps:

• 1. Preheat the oven to 375. 2. Lightly grease a 6 cup casserole. 3. In a large saute pan, melt the remaining butter. 4. Add the onions and season with salt and pepper. 5. Saute for about 2 minutes, or until the onions are soft. 6. Add the spinach. 7. Season with salt and pepper. 8. Saute for 3 to 4 minutes. 9. Add the garlic and cream. 10. Mix well. 11. Season the mixture with salt and pepper. 12. Bring the liquid to a boil and reduce to simmer. 13. Simmer the mixture for 6 minutes. 14. Remove the pan from the heat and turn into the prepared pan. 15. Add 1/2 of the cheese to casserole and stir. 16. Sprinkle the top with the remainder of the grated cheese and place in the oven. 17. Bake for about 4 to 6 minutes or until the cheese is slightly brown and bubbly.