1-Minute Video! HEALTHY CREAMED SPINACH recipe!
CS-Ep.80 – 1-Minute Video! HEALTHY CREAMED SPINACH – Eat your spinach – there, we said it. That said we’re thinking you may find yourself loving this delicious side dish that goes well with everything from seafood and meats to poultry and vegetarian mains.
Here's what you’ll need to make our HEALTHY CREAMED SPINACH:
4 large packages of fresh spinach
2 T of butter
1 white onion, diced
2 cloves of garlic, finely diced
2 T of all-purpose unbleached flour
1½ C of whole milk
the juice of 1 lemon
2 T of fresh dill, chopped (optional)
To prepare:
Wilt the spinach in a steamer insert over a pot of boiling water. Remove from steamer and roughly chop. Melt butter in a large skillet on medium-high heat. Add onion and garlic and cook until translucent. Add flour, stir and cook for a minute or two before adding milk. Stir and cook until the sauce thickens. Add the lemon juice and adjust flavour with salt to taste. Add chopped dill if you wish followed by the chopped spinach. Stir and serve!
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The Best Spinach Dip I've Ever Made!
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Amanda Freitag's Creamed Spinach | Food Network
Chef Amanda Freitag makes her favorite creamy side dish with a bechamel sauce and a touch of nutmeg!
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Classic Creamed Spinach
RECIPE COURTESY OF AMANDA FREITAG
Level: Easy
Total: 35 min
Active: 25 min
Yield: Makes 8 cups, to serve 8 to 10
Ingredients
Kosher salt
2 pounds baby spinach
1/2 cup (1 stick) unsalted butter
1/2 cup all-purpose flour
2 1/2 cups milk
1 cup heavy cream
Freshly ground black pepper
1/8 teaspoon cayenne pepper
1 tablespoon extra-virgin olive oil
1 cup Spanish onion, 1/4-inch dice
3 cloves garlic, minced
1/8 teaspoon freshly grated nutmeg
Directions
Blanch the spinach. Bring 1 gallon water to a boil in a large pot. Add a pinch of kosher salt. Place the spinach in the boiling water. After 45 seconds (exactly), remove the spinach leaves with a slotted spoon, spider or tongs and drain in a colander. Let cool completely.
Use your hands to press the spinach against the sides of the colander. When most of the liquid has been released, squeeze handfuls of the spinach to make sure all of the excess water has been removed. Set aside.
In a wide, high-sided saute pan, melt the butter over medium-low heat. With a wooden spoon, stir the flour into the melted butter to create a roux that will look like wet sand. Cook the roux for 3 minutes, stirring continuously to make sure it doesn't burn and it becomes a blond color. Add the milk to the roux, whisking vigorously to make sure that the roux completely dissolves into the milk without lumping.
Turn down the heat to maintain a low simmer. You're making a bechamel sauce, which is the base for the creamed spinach. Next, whisk in the cream and return the mixture to a simmer. Cook the bechamel until thickened and smooth, about 5 minutes, stirring often. Season the sauce with the salt, pepper and cayenne.
Preheat a small saute pan over medium-high heat. Add the oil and let heat for about 1 minute. Add the onions and season with a pinch of salt. Cook until the onions soften and become translucent, 2 to 3 minutes. Stir in the garlic and cook an additional minute or two.
Add the cooked onion and garlic along with the drained spinach to the bechamel, folding to make sure it's completely coated with sauce. Season with the nutmeg. Cook for 2 minutes, then taste the spinach. Adjust the seasoning with more salt and the nutmeg, and/or more cayenne if desired.
Cook’s Note
Prep: Thoroughly wash the spinach. Peel and dice the onion. Peel and mince the garlic. Use whole nutmeg freshly grated with a Microplane when possible. Like many whole spices, nutmeg dies a pretty quick death when ground before it's needed. It's important to cook your roux, or you'll end up with a raw-flour taste in your spinach. This bechamel sauce is a classic French mother sauce, the basis for many sauces and dishes, including mac and cheese and fondue. The darker the roux, the more nutty and intense the flavor it will give a sauce. Here the roux doesn't need to be cooked further than a light, or blond, color. Serve with grilled steak, chicken or just about any grilled or roasted meat.
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Amanda Freitag's Creamed Spinach | Food Network
How to make LAWRY'S STEAKHOUSE'S | Classic Creamed Spinach
The Real Deal-Lawry's The Prime Rib, strange name...delicious dish. This Do-It-Yourself version of Lawry's Creamed Spinach recipe is my first recipe request and it nailed! Lawry's restaurants are old-timey prime rib and steakhouses founded in the '30's and are still popular today. As far as I'm concerned, they pretty much invented the side dish Creamed Spinach, so...yeah. And can you tell that I am a fan of Williams-Sonoma in this episode? Hope you enjoy, please consider subscribing and have an awesome day, y'all. Let me know if you have a request!
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Fast & Easy Creamed Spinach - Creamy Spinach Side Dish
Learn how to make a Fast & Easy Creamed Spinach Recipe! Visit for the ingredients, more info and over 725 additional video recipes. I hope you enjoy this Creamed Spinach Recipe!
Creamed Spinach So Good It's Addictive
This thick and creamy Creamed Spinach recipe is the perfect side dish for Thanksgiving, Christmas, or Easter dinner. It comes together in just 20 minutes and can easily be doubled to feed a crowd.
Recipe:
Ingredients
16 oz fresh baby spinach¹ (455g)
5 Tablespoons unsalted butter, divided (70g)
1 medium yellow onion, finely chopped (about 1 cup/126g)
1 Tablespoon minced garlic
¼ cup all-purpose flour (31g)
¾ cup whole milk (177ml)
¾ cup heavy cream (177ml)
½ teaspoon table salt or fine sea salt
½ teaspoon ground black pepper
¼ teaspoon paprika, optional Emily, can you confirm that i used ¼ teaspoon in the video and whether it was regular or smoked paprika?
Pinch cayenne pepper, optional
3 oz cream cheese, cubed
½ cup fresh grated parmesan cheese (90g)
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Instructions
00:00 Introduction
00:50 Melt ½ Tablespoon (5g) of butter in a large pot over medium heat. Add approximately half of your fresh spinach and cook, stirring frequently, until spinach is wilted. Using tongs or a large slotted spoon, remove wilted spinach to colander and allow to drain.
01:50 Add another ½ Tablespoon (5g) of butter to the pot and repeat the step above with the remaining spinach. Remove wilted spinach from pot, combine with first half of spinach, and drain well/squeeze out excess moisture (too much water left behind could make your creamed spinach watery!). Transfer to a cutting board and coarsely chop with a knife. Set aside.
02:16 Wipe out the pot that you cooked your spinach in and return to the stovetop over medium heat. Add remaining 4 Tablespoons (57g) of butter to the pot and cook until melted.
02:37 Add onion and cook until softened and translucent, about 3-5 minutes.
03:38 Add garlic and cook until fragrant, about 30 seconds.
03:52 Sprinkle flour over onion and garlic and cook, stirring, until flour is absorbed and beginning to smell nutty/a light golden brown in color.
04:14 Gradually, while whisking, whisk the milk into the pot, whisking together milk and flour and breaking up any lumps as you go.
04:35 Slowly whisk in cream, then add salt, pepper, paprika and cayenne pepper, if using. Continue to whisk frequently until mixture begins to thicken.
05:30 Add cream cheese and parmesan cheese and stir until completely melted.
05:50 Return drained, chopped spinach to the pot and stir to combine. Taste test and add more salt and pepper if needed.
06:08 Serve immediately.
Notes
¹Spinach
I like to use fresh baby spinach. You can chop yours before cooking, but since it’s such a large mass of leaves I find it to be much easier to chop after cooking. You may substitute 16 oz of chopped frozen spinach instead, be sure to thaw and drain well before adding to the recipe in step 10.
Nutmeg
Some people love to use a pinch of ground nutmeg in their chopped spinach. This is certainly an option, though I would omit the paprika and cayenne pepper if using nutmeg.
Doubling
This recipe may be doubled with no alterations needed.
Making in Advance
This recipe is best (and creamiest!) when served fresh. If you must make it in advance, store in the refrigerator in an airtight container for 1-2 days. You may notice some separation occurs, this is fine. To reheat, heat over medium/low heat until smooth and creamy and warmed through.
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