Creamed Spinach

For many, the thought of creamed spinach calls to mind grand old steak houses, wood-paneled sitting rooms, a fine cigar and a mellow glass of port by the roaring fire. Creamed spinach is an easy-to-make, tasty side dish that's just as at home next to a Porterhouse as it its when paired with a burger, fish sticks or roasted chicken. Don't let creamed spinach remain the fare of the fortunate and famous. Democratize creamed spinach by making it yourself, at home by your own fire-grill, pit or fireplace.

Nutrition of spinach

The birds are chirping, and the smell of fertile, mineral greenness is curling up toward your nose. It's springtime, and the spinach leaves are tiny, sweet and baby-fresh. Spinach is a garden green, full of vitamin A, iron, calcium and even protein, according to the University of Illinois Extension. Spinach is a really tasty way to get your vitamins and minerals. Creamed spinach is a really, really great way to get your spinach.

Creamed spinach recipes

There are several methods of preparing creamed spinach. All the recipes share the same creamy background flavors with the freshness of bright, crisp spinach up front and center. Using fresh spinach (the smaller leaves are best) will ensure the tastiest result. Don't bother trying to spare the fat and calories with this dish. It's better to have creamed spinach the way it's meant to be enjoyed. Don't even think of buying creamed spinach frozen from the grocery store. It's so easy, you can make it yourself.

Steakhouse creamed spinach

  1. Steam one large bag of baby spinach leaves. (Wash them first, even if they are already prewashed.) When the spinach is clean but still wet, place in a large frying pan on medium high heat and top with a lid. The water droplets left on the leaves will be enough to steam the spinach. This should only take 2 to 3 minutes. Set spinach aside.
  2. Make the cream sauce. Melt 3 tablespoons of butter in a large saucepan on medium heat. Add one-half large white onion, finely minced, and one bay leaf. Once the onion is translucent but not brown, add 3 tablespoons of all-purpose flour, one-half teaspoons salt, one-quarter teaspoon white pepper and one-quarter teaspoon ground nutmeg. Stir flour mixture a minute or two until the flour is cooked through. Add 1 and 1/2 cups whole milk. (Do not substitute low-fat milk. The sauce will be too thin.) Stir 3 or 4 minutes until mixture is thick.
  3. Finish the creamed spinach. Once the sauce is thickened, add one-half cup warmed, heavy cream. (You can microwave the cream for a minute on high. Warming the cream keeps the sauce's consistency just right.) Whisk cream into sauce completely. Stir in the cooked spinach and taste. Adjust seasonings if necessary. Serve right away.

Easy creamed spinach

  1. Steam a large bag of spinach leaves. Fresh spinach cooks down quite a bit. You'll need about 1 and 1/2 cups of cooked spinach for this recipe.
  2. Stir 4 ounces of cream cheese into the cooked spinach on medium heat. Add one-half teaspoon garlic or onion powder, 2 tablespoons grated Parmesan cheese, one-quarter teaspoon salt and white pepper. (Black pepper will do in a pinch.)
  3. Cover the pan, and turn the heat off. Let the spinach sit until the cheese melts completely. This should take 3 or 4 minutes. Serve warm.
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