Easy Classic Creamed Spinach |

Today’s recipe comes from the lovely ladies of Just a Little Bite , who have a ways to go to earn a name for themselves in the food blogosphere, but they’re making it, baby. And for good reason. Their recipes are just plain tasty.

As per usual (see soup recipe post), I am posting a classic recipe for you to try. I have been making this creamy spinach for as long as I can remember, and I really think it is “classic”. The spinach is not overly cooked, so it retains some of its bright green color. The buttery sauce is rich, creamy, and delicious. It is the perfect meal for any night of the week.

Creamed Spinach is the perfect side dish for that Thanksgiving or Christmas family dinner. It takes just minutes to make and is so simple to add to any meal. This is a basic recipe that can be modified with all kinds of flavors. Try your unique spin on it and enjoy!

 

Sometimes I want veggies but prefer the comfort food alternative. Easy Classic Spinach Cream is just that: veggies for the soul. This side dish should not be relegated to the past. It’s a wonderful side dish that’s been around for a long time.

To make a creamy and delectable side dish, wilted spinach is combined with a mixture of milk, cream, and cheese. This dish is a diner classic that has stood the test of time and is still a comfort food favorite today.

What is spinach creamed?

Creamed Spinach is a spinach side dish seen in steakhouses, restaurants, and old recipes. It is regarded as a classic side dish since it has long been a mainstay in American cuisine. When spinach is creamed, it is cooked in heavy cream. Even if your spinach is starting to wilt, this dish is a great way to use it up.

With creamed spinach, what to serve

This dish is best served with steak, but it may be served with any protein. Some of my favorite pairings are roasted chicken breast, salmon, and ribeye steak.

How to make creamed spinach thicker

If you don’t get all of the water out of the spinach, you’ll end up with a very watery creamed spinach. To thicken creamed spinach, make a cornstarch-water slurry and stir it into the spinach. Stir to incorporate, then cook over a low heat until the sauce has thickened to your liking.

What is the best way to defrost frozen spinach?

Place the appropriate quantity of frozen spinach in a microwave-safe dish to thaw quickly. Microwave for 30 seconds after adding a spoonful of water. Continue to microwave, stirring occasionally, until the frozen food has completely defrosted.

Place the spinach in a cheese cloth and press off any excess liquid. Because spinach contains a lot of water, you’ll need to squeeze out a lot of it.

Spinach, fresh or frozen

This dish may be made with either fresh or frozen spinach. If you’re using fresh spinach, cook it until it’s fully soft. The liquid should then be squeezed out using cheesecloth. If you leave too much moisture in the spinach for this meal, it will become watery and the wrong consistency. When using frozen spinach, you’ll need to drain it less, but it’ll still need to be drained a little.

Required Ingredients

• Baby Spinach, 20 oz
• 2 Tbsp Butter
• 12 Chopped Yellow Onion
• 2 Cloves Garlic Minced
• ½ Cup Milk

• 14 CUP HEAVY CREME
• 4 ounces cream cheese
• Salt
• Pepper
• 14 cup parmesan cheese, shredded

Needed Equipment

• Saucepan
• a Dutch oven or something similar
• Spoon Made of Wood
• Knife of a Chef
• Board for cutting

Storage Suggestions

Easy Classic Creamed Spinach may be kept in the refrigerator for up to four days. Place in an airtight container and keep refrigerated. Reheat in the microwave until warm.

Freezer. You may keep creamed spinach in the freezer for up to 2 months. Before freezing, store in an airtight container. Defrost in the microwave until warmed through to reheat.

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Creamed Spinach

 

Michelle Boulé is a French actress.

 

Creamed spinach is a traditional vegetable side dish that goes well with a variety of proteins. It’s a classic that’s simple to prepare and wonderful to eat!

 

5 out of 7 votes

 

Recipes to Pin

 

 

 

Time to prepare: 5 minutes

Time to cook: 25 minutes

30 minutes total

 

 

 

Side Dish for the Course

American cuisine

 

 

6 servings

Calories (kcal): 188

Equipment

 

 

Saucepan

 

Dutch Oven Lodge

 

Spoon Made of Wood

 

Saute Pan

Ingredients

 

  

1x2x3x

• Baby Spinach, 20 oz
• 2 tbsp. melted butter
• 12 Chopped Yellow Onion
• 2 garlic cloves, minced
• 12 CUP OF MILK
• a quarter-cup of heavy cream
• Cream Cheese, 4 oz
• Salt
• Pepper
• 14 cup parmesan cheese, shredded

 

Instructions

 

 

• In a big saucepan of boiling water, cook the spinach for 30 seconds. When the leaves have wilted, remove them and place them in cold water. As much extra water as possible should be drained and squeezed out (using a cheesecloth is recommended)

• Melt butter in a dutch oven over medium heat. Cook until the onion is softened. Stir in the garlic until everything is well combined.

• Bring the milk, heavy cream, and cream cheese to a boil. Cook until the cream cheese has melted. Season with salt and pepper to taste.

• Stir in the spinach until it is completely combined. Serve warm with grated parmesan cheese on top. Enjoy!

Nutrition

 

calorie count: 188 kcal 7g Carbohydrates 6 g protein 16g fat 9g Saturated Fat 49 milligrams of cholesterol 249 mg sodium 601mg potassium 2 g fiber 2 g sugar 9444 IU Vitamin A 28 milligrams of vitamin C 195 mg calcium 3 mcg iron

 

 

 

Creamed Spinach is a keyword that may be used to describe a dish.

 

 

Today I am going to share with you a simple, healthy and delicious recipe of creamed spinach. I came up with this recipe after trying to make creamed spinach. I looked at all the recipes I had found online and they all looked so complicated. They called for cream of chicken soup, cream of celery, cream of mushroom etc. I wanted to make a super easy spinach recipe that was still healthy, and didn’t need all those other unnecessary ingredients. So I used cream of chicken soup, cream of celery, and cream of onion and it was perfect.. Read more about creamed spinach recipe south africa and let us know what you think.

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