If using frozen spinach simply thaw. Melt butter in the Dutch oven; add onion and saute until crisp-tender, 2 minutes. You won’t believe how delicious spinach can taste, of course drenched in … Looks delicious can’t wait to try this ?? Gradually whisk in milk until blended. So simple and delicious, I'll be making this often. Yes life changing, if you are one of those who never got yourself to like spinach, give this creamed spinach recipe a try. You would need to thaw and drain 1 pound of frozen spinach. Liquid should thicken immediately upon simmering. I also like that it called for milk, as I always have that on hand. Using fresh spinach instead of frozen really enhances the flavor of this classic recipe from Ann Van Dyk of Wrightstown, Wisconsin. Made it last weekend for a steakhouse dinner party and it was perfect! This is the best creamed spinach recipe. Required fields are marked *, RESTAURANT-QUALITY RECIPESYOU Quite disappointing. Have been looking for spinach recipes & came across this one. I decreased the amount of butter & used fresh spinach. You’ll never look at leafy greens the same! I made this when a recipe called for a package of frozen creamed spinach and my grocery store was out. You can always find it on the side of a filet mignon or poached lobster, but it is so good, you deserve to have this gourmet dish at home any time you want! This recipe calls for 1 pound of fresh spinach leaves, but you can always use frozen spinach. Stir in parmesan cheese until melted, or serve with parmesan cheese sprinkled on top. Stir in flour, salt and nutmeg until combined. Classic Creamed Spinach Recipe photo by Taste of Home. Sometimes it helps to have a visual, and we’ve always got you covered with our cooking show. Place a large skillet over medium heat, melt butter in skillet, and stir shallot in the hot butter until … Taste of Home is America's #1 cooking magazine. In a Dutch oven, cook spinach in oil until wilted, 3 minutes. Cover with lid and let spinach wilt, 3 to 4 minutes. I can’t imagine why kale wouldn’t work just fine. I have some in my fridge and don’t know what to do with it. We’ve all been there: spinach was at the top of the “not gonna happen” list. Remove from pan; set aside. This is the only way to eat spinach, my friends! This tasted delicious and was very easy to prepare. By signing up you agree to thestayathomechef.com's terms of use and privacy policy. In a Dutch oven, cook spinach in oil until wilted, 3 minutes. Ah, the magic of spinach. Add in butter and melt. I used the fresh spinach. It is honestly so easy, you should be making this at home on the regular. Add a pinch of kosher salt. I know, this dish feels super fancy, but that’s probably because we’re all used to only eating it while dressed up for a night out at an expensive restaurant. Sometimes substitutes have to happen! In this case, half and half could produce a more runny sauce. Stir in flour, salt and nutmeg until combined. Very good recipe. Cover with lid and let spinach wilt, 3 to 4 minutes. You can find the complete collection of recipes onYouTube, Facebook Watch, or ourFacebook Page, or right here on our website with their corresponding recipes. Hello Rachel, thank you for providing excellent recipe’s. Chop the spinach bundles into a 3/4 inch width. Bring to a boil; cook and stir until thickened, 2 minutes. Place the spinach in the boiling water. Share on Linkedin Melt butter in the Dutch oven; add onion and saute until crisp-tender, 2 minutes. Super decadent...maybe because I for whatever reason used 1 cup milk, 1/2 cup heavy cream, a bit of cream cheese and a tad of cracked black pepper just because I love it...not that it isn't fabulous just the way it is! Classic Creamed Spinach is creamy, cheesy goodness. Sorry, but making this dish this way yields gummy flour chunks. The nutmeg is key! Your email address will not be published. I used frozen spinach for convenience. In 20 minutes you’ll have life changing creamed spinach ready. I have been subscribing to your list for many months and have tried many of them. Reduce heat to low; cook, uncovered, until heated through, 5 minutes. Drain the spinach in a strainer or colander. Don’t skimp on the spinach, I cooks down-a lot. Added a pinch of cinnamon, decreased flour to 1 Tbsp, decreased butter to 3 Tbsp. Your email address will not be published. It is so creamy and flavorful, you won’t believe you used to hate spinach! Pour in heavy cream and bring to … ?‍♀️. Gradually whisk in milk until blended. CAN EASILY MAKE AT HOME, Copyright © 2020 thestayathomechef.comAll rights reserved. Pour in heavy cream and bring to a simmer. Add in spinach leaves. Heat a large skillet with lid over medium-high heat. Of course, you can do it with baby cale , Nichole. This is the best way to eat spinach. Would this recipe work for baby kale? Melt the butter in a large skillet over … I can’t go wrong with Rachel’s Stay at Home Chef recipes! This was so delicious! added 2 oz cream cheese, decreased milk to 1-1/4. Once spinach is wilted, add in garlic and flour and toast 2 minutes, stirring constantly. Add the chopped spinach. The hint of nutmeg makes this side dish even more appealing. The whole family ate it up. The 1 pound of fresh spinach leaves called for in this recipe will cook down to about 1 cup, but it is very easy to double to accommodate a larger group. Turn off the heat and season with salt, pepper, and nutmeg. This was easy and had a lot more and fresher flavor. If you like this recipe, you may be interested in these other delicious side dish recipes: Watch the video below where Rachel will walk you through every step of this recipe. Share via Email. Classic Creamed Spinach is creamy, cheesy goodness! Add in spinach leaves. For spinach lovers, this will not disappoint, and if you are not a spinach lover, this dish will convert you. This recipe was great & had a great flavor to it! Creamed spinach doesn’t just come from your favorite steakhouse. I modified it just a little. Bring to a boil; cook and stir until thickened, 2 minutes. Absolutely delicious steak house style creamed spinach. My husband raved about this dish. Bring 1 gallon water to a boil in a large pot. Why I Love This Creamed Spinach Recipe? Cream is definitely highly recommended for that reason. You might think you’re making enough to feed an entire village, only to find it cooks down to three bites worth. Easy and delicious. I may try some water chestnuts next time but then again, if something is already great….. Once spinach is wilted, add in garlic and flour and toast 2 minutes, stirring constantly. Great way to eat spinach. Remove from pan; set aside. added a bit more nutmeg to taste and garlic at the same time I added the onions. Add the chopped spinach. Easy, comfort food. Add the spinach and cook just until wilted, about 1 minute. You’ll never look at leafy greens the same! Blanch the spinach. I do it often! Place the leaves in a tea towel or cheese cloth and squeeze all the excess water from the spinach and set aside.
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