Best Creamed Spinach For Popover Sandwiches Recipes

CREAMED SPINACH

Steps:

• Wash and dry spinach if using fresh. Remove any tough stems and roughly chop.
• Cook spinach in a pan with olive oil over medium heat until wilted and cooked through, about 3 minutes. Remove from pan and place in a strainer to drain.
• Add onion and butter to the pan and cook on medium low heat until onion is softened. Add remaining ingredients and bring to a simmer while stirring until smooth. Simmer 1-2 minutes or until thickened.
• Squeeze any excess moisture out of the spinach. Add back to the pan and stir to combine. Heat through and serve.

CLASSIC CREAMED SPINACH

Steps:

• 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.

RUTH'S CHRIS STEAK HOUSE CREAMED SPINACH

Steps:

• Melt 4 tablespoons butter in heavy medium saucepan over medium heat.
• Add flour and stir until light golden, about 7 minutes.
• Stir in onion, bay leaf and clove.
• Gradually whisk in milk.
• Whisk until mixture boils and thickens, about 10 minutes.
• Reduce heat to low and simmer 5 minutes longer, whisking frequently (sauce will be very thick).
• Remove bay leaf and whole clove.
• Cook spinach in large pot of boiling water just until wilted and tender, about 2 minutes.
• Drain.
• Transfer spinach to bowl filled with ice water to cool.
• Drain well.
• Roll up spinach in kitchen towl and squeeze out as much liquid as possible.
• Transfer spinach to processor and finely chop.
• Add spinach to warm sauce, simmer over low heat until spinach is heated through, stirring often, about 5 minutes.
• Stir in remaining 2 tablespoons of butter.
• Season to taste with salt and pepper and serve.

CREAMED SPINACH

Steps:

• Combine milk, spinach liquid and garlic in a 1-quart microwave-safe measuring cup or small bowl covered with a saucer, and microwave (or heat slowly in a medium saucepan) until very hot and steamy. Let stand for 5 to 10 minutes to soften garlic.
• Melt butter in a Dutch oven over medium-high heat. Whisk in flour. Add hot milk mixture all at once, then whisk until smooth. Stir in spinach; cook until sauce is thick and bubbly and spinach is tender but still green, about 5 minutes. Stir in cheese, nutmeg, and a generous sprinkling of salt and pepper. Serve hot.

EASY CREAMED SPINACH

Steps:

• Bring a large pot of salted water to a boil. Add spinach, and cook just until wilted, about 1 minute. Drain in a colander; rinse with cold water until cool. Squeeze spinach to remove as much liquid as possible; coarsely chop, and set aside.
• In a large saucepan, heat butter over medium. Add onion and garlic; season with salt and pepper. Cook, stirring occasionally, until onion softens, 3 to 5 minutes.
• Add cream cheese and milk; cook, stirring, until cream cheese is melted and smooth. Stir in spinach. Simmer over medium heat until mixture thickens, 8 to 10 minutes. Add nutmeg; season with salt and pepper.