Light Creamed Spinach Recipes

CREAMED FRESH SPINACH

Steps:

• Place spinach in a Dutch oven over 1 in. of water. Bring to a boil; reduce heat. Cover and steam just until wilted, about 4 minutes. Drain; chop and set aside., Melt butter in a large saucepan over medium heat. Whisk in the flour until smooth. Gradually add cream and milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in the onion, salt and pepper. Fold in spinach; heat through.

EASY CREAMED SPINACH

Steps:

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

CREAMED SPINACH - LIGHTENED UP

Steps:

• In a large saute pan, melt butter. Add shallots and garlic and cook on medium about 5 minutes.
• Add flour to shallots, mix well and cook one more minute.
• Reduce heat to low and slowly add milk, whisking well.
• Add parmesan cheese, nutmeg, salt and pepper and mix well.
• Add boursin light and mix with until smooth.
• Add spinach and combine well with sauce, cook one minute, until heated through. Adjust salt and pepper if necessary.

CREAMED SPINACH

Steps:

• Combine milk, spinach liquid and garlic in a 1-quart microwave-safe measuring cup or small bowl covered with a saucer, and microwave (or heat slowly in a medium saucepan) until very hot and steamy. Let stand for 5 to 10 minutes to soften garlic.
• Melt butter in a Dutch oven over medium-high heat. Whisk in flour. Add hot milk mixture all at once, then whisk until smooth. Stir in spinach; cook until sauce is thick and bubbly and spinach is tender but still green, about 5 minutes. Stir in cheese, nutmeg, and a generous sprinkling of salt and pepper. Serve hot.

HG'S DREAMY CREAMED SPINACH

Steps:

• In a small bowl, stir cheese wedges until smooth.
• Bring a large skillet to medium-high heat. Add butter, and let it coat the bottom. Add onion and garlic, and cook and stir until softened and browned, about 4 minutes.
• Reduce heat to medium low. Add cheese and milk. Cook and stir until well mixed, about 1 minute.
• Add spinach and seasonings. Cook and stir until well mixed and hot, about 2 minutes.

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.

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.

NO CREAM CREAMED SPINACH

Steps:

• Blanch half a pound of spinach in salted, boiling water.
• Immediately, "shock" the blanched spinach in a bowl of iced water. Drain and squeeze out the excess water.
• Puree in a blender. Set aside.
• In a large skillet over medium heat, sweat the shallots and garlic until translucent.
• Add the rest of the spinach leaves. Toss and saute until wilted.
• Fold in the spinach puree.
• Season with salt and pepper, transfer to a serving bowl and serve immediately.

CREAMED SPINACH

Steps:

• Heat ½ teaspoon of olive oil in a large skillet over medium heat. Add the spinach, toss until just wilted, adding more oil if needed if the pan gets too dry. Transfer to a strainer and squeeze out the excess water.
• Wipe out the pan and heat 2 teaspoons of olive oil over medium heat. Add the shallot and salt and cook until soft, 5 to 8 minutes. Stir in the garlic and sautéed spinach, then add the coconut milk, mustard, and cornstarch mixture, and stir until combined. Stir in the lemon juice, season to taste with more salt and pepper, and serve.

THE BEST CREAMED SPINACH

Steps:

• Frozen spinach: Thaw the spinach under running water (or try microwaving it for a few minutes to speed up the process), then squeeze out as much of the excess water as you can. Fresh spinach: Boil a pot of water. Add the spinach and cook for about 1 minute. Drain it and rinse it under cool water. Squeeze out excess water. Chop if desired.
• In a pot, sauté the butter and onion over medium heat until it's lightly browned (about 5-7 minutes).
• Reduce heat (I keep it on medium-low for this step, but you can increase heat as needed). Stir in the garlic, followed by the heavy cream, cream cheese, parmesan, and nutmeg. It will take a few minutes for the cream cheese to melt in, especially if the cream cheese is cold. I break it up with my spoon/stir it continuously. The sauce should thicken up as it cooks.
• Stir in the spinach and let it heat through. If you want more liquid, add in a splash more cream. If there's too much liquid, you may need to cook the spinach for a few more minutes to reduce the sauce to your liking.
• Season with salt & pepper as needed (I am pretty generous with both).

LIGHT CREAMED SPINACH

Steps:

• Heat oil. Add onions.
• Add spinach.
• Add lemon juice and cream when spinanch is cooked, followed by cheese. Stir briskly to mix and serve.

LIGHT CREAMED SPINACH

Steps:

• 1. Add some butter to medium pot, and saute onion and garlic on medium-low heat until translucent (15-20 minutes). 2. Add Laughing Cow wedges and milk, stirring slowly until melted and well combined. Add frozen spinach, and cover with lid, stirring periodically to incorporate as spinach thaws. 3. Once spinach is fully thawed & cooked through, add salt, pepper, cayenne, and nutmeg; simmer until mixture is thickened, and adjust seasonings to taste. Serve warm.

LIGHT CREAMED SPINACH

Steps:

• 1. Boil the washed spinach in a medium-sized saucepan. Drain thoroughly in a colander.
• 2. Return the drained spinach to the saucepan. Add either the olive oil or the water, and the garlic. Simmer on medium heat for about 5-7 minutes.
• 3. Add the yogurt to the spinach and garlic mixture, and cook on medium to low heat until well blended.
• 4. Serve warm as a side dish for meat or other vegetables, or as an accompaniment to baked or boiled potatoes. Crusty rolls or garlic/French bread also go well with this dish.