Best Spinach Puree With Garlic Recipes

Spinach, Basil Ricotta Purée image

Yield 4 servings

Number Of Ingredients 6

2 10-ounce packages fresh spinach leaves
3/4 cup fresh basil leaves
3/4 cup whole-milk ricotta cheese
2 tablespoons (1/4 stick) butter
1 garlic clove, minced
1/4 cup whipping cream

Steps:

Bring 2 cups water to boil in large pot. Add spinach leaves and stir until tender and bright green, about 3 minutes. Drain. Squeeze out excess water. Transfer spinach to processor. Add basil and ricotta to spinach. Blend until smooth. (Can be prepared 8 hours ahead. Cover and refrigerate.)
Melt butter in heavy medium saucepan over medium heat. Add garlic and sauté until golden, about 3 minutes. Add spinach mixture and cream. Stir until mixture is just heated through. Season to taste with salt and pepper. Transfer to bowl and serve.

Creamed Spinach Puree image

Provided by Renee Ferraz

Categories Vegetable

Time 20m

Yield 6 serving(s)

Number Of Ingredients 6

1/4 cup butter
2 (10 ounce) packages frozen spinach, cooked,squeezed dry and finely chopped or pureed
1/2 cup whipping cream
2 tablespoons grated parmesan cheese
1 pinch of grated nutmeg
salt & freshly ground black pepper

Steps:

Brown butter in medium saucepan over medium heat.
Mix in remaining ingredients except salt and pepper and heat through, stirring constantly.
Season to taste.

Nutrition Facts : Calories 175.8, Fat 16.3, SaturatedFat 10, Cholesterol 49, Sodium 164.6, Carbohydrate 5.2, Fiber 3.2, Sugar 0.9, Protein 5.2

Garlic Sauteed Spinach image

Provided by Ina Garten

Categories side-dish

Time 10m

Yield 6 servings

Number Of Ingredients 8

1 1/2 pounds baby spinach leaves
2 tablespoons good olive oil
2 tablespoons chopped garlic (6 cloves)
2 teaspoons kosher salt
3/4 teaspoon freshly ground black pepper
1 tablespoon unsalted butter
Lemon
Sea or kosher salt, optional

Steps:

Rinse the spinach well in cold water to make sure it's very clean. Spin it dry in a salad spinner, leaving just a little water clinging to the leaves.
In a very large pot or Dutch oven, heat the olive oil and saute the garlic over medium heat for about 1 minute, but not until it's browned. Add all the spinach, the salt, and pepper to the pot, toss it with the garlic and oil, cover the pot, and cook it for 2 minutes. Uncover the pot, turn the heat on high, and cook the spinach for another minute, stirring with a wooden spoon, until all the spinach is wilted. Using a slotted spoon, lift the spinach to a serving bowl and top with the butter, a squeeze of lemon, and a sprinkling of sea or kosher salt. Serve hot.