Flemings Creamed Spinach Recipes

CREAMED SPINACH

Steps:

• In a medium saucepan, boil about a half inch of water. Add 16 ounces of the spinach and cover. Allow to cook only until all the spinach has wilted, about a minute, then transfer to a bowl of ice water. Drain the spinach and squeeze out as much liquid as possible. Set aside.
• In a large pan over medium high heat, melt the butter and cook the shallots until fragrant, about 2 minutes. Add the garlic, stir, and cook for another minute.
• Reduce the heat to medium, add the flour, stir, and allow to cook for about 2-3 minutes. Whisk in the milk and stir until the mixture thickens. Remove from heat and stir in parmesan. Add the cooked spinach. Add the remaining 4oz of fresh spinach and stir just until that wilts. Season with white pepper, nutmeg, and salt. Serve immediately.

RUTH'S CHRIS STEAK HOUSE CREAMED SPINACH

Steps:

• Melt 4 tablespoons butter in heavy medium saucepan over medium heat.
• Add flour and stir until light golden, about 7 minutes.
• Stir in onion, bay leaf and clove.
• Gradually whisk in milk.
• Whisk until mixture boils and thickens, about 10 minutes.
• Reduce heat to low and simmer 5 minutes longer, whisking frequently (sauce will be very thick).
• Remove bay leaf and whole clove.
• Cook spinach in large pot of boiling water just until wilted and tender, about 2 minutes.
• Drain.
• Transfer spinach to bowl filled with ice water to cool.
• Drain well.
• Roll up spinach in kitchen towl and squeeze out as much liquid as possible.
• Transfer spinach to processor and finely chop.
• Add spinach to warm sauce, simmer over low heat until spinach is heated through, stirring often, about 5 minutes.
• Stir in remaining 2 tablespoons of butter.
• Season to taste with salt and pepper and serve.

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.

FLEMINGS CREAMED CORN

Steps:

• In a large skillet or saucepan, heat butter until melted. Add onions and saute over high heat until soft, about 2 to 3 minutes.
• Stir in flour and cook, stirring for 1 minute, then gradually whisk in half-and-half. Heat to boiling over medium high heat, whisking often, until thickened.
• Stir in well-drained (and thawed) corn and chiles and bring back to boiling. Stir in seasoned salt, cayenne pepper, sugar and 1/3 cup Parmesan cheese.
• Transfer to a shallow 1 1/2-quart baking dish. Sprinkle with remaining 1/3 cup Parmesan cheese and top with Gruyere cheese pieces.
• Bake in a preheated 350-degree oven 10 to 15 minutes, to melt cheese and until top is golden (can put under broiler broiler a minute or so to get golden). Garnish with jalapeno chile slices.
• NOTE: Corn mixture can also be spooned into 4 to 6 individual ramekins, each topped with some of cheeses and baked 5 to 10 minutes.

FLEMINGS CREAMED SPINACH

Steps:

• Melt 4 tablespoons butter in a saucepan over low heat, then add flour and stir with the butter until the mix turns light golden after about 5 minutes.
• Add onion, bay leaf, and cloves to the mix and then gradually whisk in milk until the mixture boils and thickens
• Boil the spinach in a large pot of boiling water just until it gets tender and wilted, this would take about 3 minutes then drain well
• Allow the spinach to cool down and thereafter roll up the spinach in a kitchen towel and squeeze out as much water as you can
• Finely chop the squeezed spinach and add it to the sauce then simmer and stir over low heat until the spinach mixes well with the sauce and is warm, thereafter add about 2 tablespoons of butter with salt and pepper

MORTON'S STEAKHOUSE CREAMED SPINACH RECIPE

Steps:

• Bring a large pot of water to a boil with two teaspoons of salt.
• Add the spinach and cook just until wilted, about 1 minute.
• Drain the spinach in a strainer or colander.
• Rinse with cold water until cool and squeeze the water out of each fistful of spinach.
• Chop the spinach bundles into a 3/4 inch width.
• In a large skillet melt the butter with the garlic and onions.
• Cook on medium low for 8-10 minutes or until the onions are translucent.
• Add in the remaining kosher salt, black pepper and nutmeg.
• Add in the flour and mix with a wooden spoon over low and cook for 2-3 minutes until the aroma is a bit nutty.
• Add the half an half and cook until boiling.
• Add in the mozarella cheese and cream cheese
• Cook for 6-8 minutes or until the mixture has thickened.
• Add in the spinach and the Parmesan cheese and stir to combine.

FLEMING'S CREAMED SPINACH

Steps:

• In a large skillet, heat butter until hot and melted. Add onion and saute over medium high to high heat, stirring, until soft. Stir in flour and cook a minute. Gradually whisk in half-and-half, chicken broth and cream cheese. Cook, whisking, over medium heat until sauce boils and is smooth. Cook a minute or two until thickened. Stir in 1/2 cup Parmesan cheese, well-drained spinach and salt and pepper to taste. Heat to boiling. Turn spinach mixture into a shallow 1- to 1 1/2-quart casserole dish, top with remaining 1/2 cup Parmesan cheese. Bake in a preheated 350-degree oven 12 to 15 minutes, until bubbly. NOTE: Mixture can also be turned into individual ramekins, if desired, and baked 5 to 10 minutes.

CREAMED SPINACH WITH PARMESAN

Steps:

• In four batches, place spinach in a steamer basket; place in a large saucepan over 1 in. of water. Bring to a boil; cover and steam for 3-4 minutes or until wilted. Transfer to a large bowl; keep warm., In a large skillet, saute onions in butter until tender. Stir in the flour, salt and pepper until blended. Gradually add milk and cream. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in cheese. Drain spinach; add sauce and toss to coat.