Obama Healthy Delicious Creamed Spinach Recipes

SKINNY CREAMED SPINACH

Steps:

• Heat oil in a large nonstick skillet over medium heat. Sauté onion until soft, about 5 minutes; add spinach in 3 to 4 batches, cooking each until wilted before adding the next, 1 to 2 minutes per batch. Remove spinach to a plate. Reduce heat to medium-low. Whisk yogurt, milk, Parmesan cheese, garlic powder, salt, and nutmeg together in skillet; cook until bubbly and thick, about 30 seconds. Stir in the spinach and mix to coat.

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.

EASY CREAMED SPINACH

Steps:

• In a cooking pan, heat the butter and add the spinach.
• Saute the spinach until soft.
• Add salt and pepper to your taste.
• Crush the garlic and set it aside.
• Separately, mix flour and milk until smooth and free of any lumps.
• Add the milk and flour to the spinach and keep mixing to keep it creamy.
• If it gets too thick, add a little bit of milk to the pan.
• Add the garlic.
• Keep mixing-taste for salt and pepper.
• Remove it from the heat and serve.
• Note: If you want it smoother, use a vertical blender for few seconds, especially if you serve it to young kids. It makes a great dip as well, served with pita chips.

CREAMED SPINACH (FROM FROZEN)

Steps:

• Place the frozen spinach in a microwave-safe bowl. Cover and microwave on high just until thawed, about 4 minutes.
• Place the spinach in a colander and press on it with the back of a large spoon to remove as much liquid as possible.
• In a medium saucepan, melt the butter over medium heat. Add the garlic and cook for 1 minute.
• Stir in the spinach, salt, pepper, nutmeg, heavy cream, and Parmesan.
• Cook, stirring, just until heated through, 1-2 minutes, then 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.

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.

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.

CREAMED SPINACH

Steps:

• Cook spinach in 2 batches in 1 inch of boiling salted water in an 8-quart pot, stirring constantly, until wilted, 1 to 2 minutes. Drain in a colander and rinse under cold running water until cool. Squeeze small handfuls of spinach to remove as much moisture as possible, then coarsely chop.
• Heat milk and cream in a small saucepan over moderate heat, stirring, until warm. Meanwhile, cook onion in butter in a 3-quart heavy saucepan over moderately low heat, stirring occasionally, until softened, about 4 minutes. Whisk in flour and cook roux, whisking, 3 minutes. Add warm milk mixture in a fast stream, whisking constantly to prevent lumps, and simmer, whisking, until thickened, 3 to 4 minutes. Stir in nutmeg, spinach, and salt and pepper to taste and cook, stirring, until heated through.

OBAMA HEALTHY DELICIOUS CREAMED SPINACH

Steps:

• Cook spinach in water until limp [or better, steam in Oster Digital Food Steamer, cost $40 on amazon.com so you can "set it and forget it".
• Blend/puree cooked spinach.
• Gently fry shallots and garlic in olive oil and mix well with pureed spinach.
• Note, a slight touch of freshly grated nutmeg, a pinch of good quality curry or any favorite spice adds a lot to this dish -
• part of eating healthy, delicious and cheap!
• see recent NY Times piece on 12 foods costing less than $1 - oatmeal, garbanzo beans, tuna, kale, apples and bananas,etc -.
• it's time we gluttonous Americans stopped eating more than our fair share on a planet where billions are starving. It's conscionable -.