Fast And Easy Spinach With Shallots Recipes

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CREAMED SPINACH



Creamed Spinach image

Made with frozen spinach and heavy cream, this easy yet elegant side dish can be made ahead of time and reheated in the microwave.

Provided by Jennifer Segal

Categories     Vegetables & Sides

Yield 6 to 8

Number Of Ingredients 9

3 tablespoons unsalted butter
½ cup finely chopped shallots, from 1 to 2 shallots
2 garlic cloves, finely chopped
1 pint (2 cups) heavy cream
½ teaspoon salt
¼ teaspoon freshly ground black pepper
Pinch freshly grated nutmeg, or use ground nutmeg
½ cup finely shredded Parmigiano-Reggiano
2 pounds frozen cut leaf spinach, thawed and squeezed very dry (see note)

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.

Nutrition Facts : Calories 306, Fat 29 g, Carbohydrate 8 g, Protein 7 g, SaturatedFat 18 g, Sugar 3 g, Fiber 3 g, Sodium 357 mg, Cholesterol 98 mg

SAUTéED SPINACH WITH CRISPY SHALLOTS



Sautéed Spinach with Crispy Shallots image

Fresh spinach is sautéed in garlic and lemon topped with crispy shallots.

Provided by Janette

Categories     Side dishes

Time 20m

Number Of Ingredients 7

2 tablespoons vegetable oil
4 ounces sliced into rings
4 garlic cloves, finely chopped or grated
1 1/2 pounds fresh spinach, rinsed and dried
1 teaspoon salt
¼ teaspoon ground black pepper
Juice of 1 lemon

Steps:

  • To a large sauté pan, add the vegetable oil over medium heat. The oil is ready when you drop a small piece of shallot and it sizzles. Fry the shallots for about 5 minutes, turning until they are evenly browned. Remove, drain on a paper towel and set aside. Turn the heat down to medium low. Add the grated garlic and cook for 1 minute, stirring, do not allow to brown our burn. Immediately add the spinach, salt and pepper and stir well to coat in the oil and garlic. If all of the spinach doesn't fit, just add enough to fit and keep adding as it cooks down, mixing. Cook the spinach until wilted. Add the lemon juice and toss to mix well. Serve warm topped with the crispy shallots.

Nutrition Facts : Calories 247 calories, Carbohydrate 9 grams carbohydrates, Fiber 4 grams fiber, Protein 5 grams protein, SaturatedFat 11 grams saturated fat, Sodium 258 milligrams sodium, Sugar 2 grams sugar

EASY CREAMED SPINACH



Easy Creamed Spinach image

This will be the only creamed spinach recipe you will ever need. So creamy, cheesy and EASY PEASY! 10000x better than store-bought!

Provided by Chungah Rhee

Categories     thanksgiving

Yield 6 servings

Number Of Ingredients 11

4 tablespoons unsalted butter
1 shallot, minced
3 cloves garlic, minced
Pinch of nutmeg
1/4 cup all purpose flour
1/2 cup heavy cream
1/2 cup milk
1/2 cup shredded Gruyere cheese
1/4 cup freshly grated Parmesan
Kosher salt and freshly ground black pepper, to taste
1 (16-ounce) package frozen chopped spinach, thawed and squeezed dry

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.

QUICK SAUTEED SPINACH



Quick Sauteed Spinach image

Provided by Patrick and Gina Neely : Food Network

Categories     side-dish

Time 10m

Yield 4 servings

Number Of Ingredients 5

2 tablespoons olive oil
3 cloves garlic, minced
2 shallots, minced
10 ounces baby spinach
Kosher salt and freshly ground black pepper

Steps:

  • Heat the olive oil in a large skillet over medium-high heat. Add the garlic and shallots and saute until fragrant, 1 minute. Add the spinach by the handful and toss with tongs until it wilts, 3 to 5 minutes. Season the spinach with salt and pepper. Serve immediately.

FAST AND EASY CREAMED SPINACH



Fast and Easy Creamed Spinach image

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

2 teaspoons olive oil
2 (16 ounce) bags fresh spinach
salt and freshly ground black pepper to taste
1 pinch cayenne pepper, or to taste
1 pinch freshly grated nutmeg
1 tablespoon butter
2 tablespoons minced shallot
¾ cup heavy whipping cream
1 teaspoon freshly grated lemon zest
2 tablespoons finely shredded Parmigiano-Reggiano cheese

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

WILTED SPINACH WITH SHALLOTS



Wilted Spinach with Shallots image

Try this quick and easy vegetable side with our Roasted Salmon with Herbed Yogurt.

Provided by Martha Stewart

Categories     Food & Cooking     Quick & Easy Recipes

Number Of Ingredients 5

2 tablespoons olive oil
2 shallots, halved and thinly sliced
Coarse salt and ground pepper
1 pound baby spinach
1 tablespoon fresh lemon juice

Steps:

  • In a large Dutch oven or heavy pot, heat oil over medium. Add shallots and season with salt and pepper. Cook until soft, 4 to 6 minutes. Add spinach and cook, tossing, just until wilted. Stir in lemon juice. Using tongs or a slotted spoon, transfer spinach to a serving dish.

Nutrition Facts : Calories 111 g, Fat 7 g, Fiber 5 g, Protein 3 g

QUICK AND EASY SAUTEED SPINACH



Quick and Easy Sauteed Spinach image

Fresh spinach is cooked in olive oil with garlic salt and Parmesan cheese in this recipe.

Provided by Denee

Categories     Side Dish     Vegetables     Greens

Time 15m

Yield 4

Number Of Ingredients 4

1 tablespoon extra-virgin olive oil
1 (10 ounce) bag spinach leaves
1 ½ teaspoons garlic salt
¼ cup grated Parmesan cheese

Steps:

  • Heat the olive oil in a large skillet over medium heat. Add the spinach to the skillet and cover; allow to cook 5 minutes. Stir in the garlic salt and cover again for another 5 minutes; remove from heat. Sprinkle with Parmesan cheese to serve.

Nutrition Facts : Calories 74.7 calories, Carbohydrate 3.1 g, Cholesterol 5.5 mg, Fat 5.4 g, Fiber 1.6 g, Protein 4.5 g, SaturatedFat 1.6 g, Sodium 831.2 mg, Sugar 0.4 g

CHICKEN THIGHS WITH SHALLOTS & SPINACH



Chicken Thighs with Shallots & Spinach image

This moist and tender chicken comes complete with its own creamy spinach side dish! It makes a pretty presentation and comes together in no time flat for a nutritious weeknight meal. -Genna Johannes, Wrightstown, Wisconsin

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 6 servings.

Number Of Ingredients 9

6 boneless skinless chicken thighs (about 1-1/2 pounds)
1/2 teaspoon seasoned salt
1/2 teaspoon pepper
1-1/2 teaspoons olive oil
4 shallots, thinly sliced
1/3 cup white wine or reduced-sodium chicken broth
1 package (10 ounces) fresh spinach, trimmed
1/4 teaspoon salt
1/4 cup reduced-fat sour cream

Steps:

  • Sprinkle chicken with seasoned salt and pepper. In a large nonstick skillet, heat oil over medium heat. Add chicken; cook until a thermometer reads 170°, about 6 minutes on each side. Remove from pan; keep warm., In same pan, cook and stir shallots until tender. Add wine; bring to a boil. Cook until wine is reduced by half. Add spinach and salt; cook and stir just until spinach is wilted. Stir in sour cream; serve with chicken. Freeze option: Before adding sour cream, cool chicken and spinach mixture. Freeze in freezer containers. To use, partially thaw in refrigerator overnight. Heat through slowly in a covered skillet, stirring occasionally, until a thermometer inserted in chicken reads 170°. Stir in sour cream.

Nutrition Facts : Calories 223 calories, Fat 10g fat (3g saturated fat), Cholesterol 77mg cholesterol, Sodium 360mg sodium, Carbohydrate 7g carbohydrate (2g sugars, Fiber 1g fiber), Protein 23g protein. Diabetic Exchanges

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