Creamed Spinach
Here is an appetizing introduction to the recipe, ranging from 350-500 characters, written before any headings. Creamed spinach is a comforting side dish that elevates any meal with its rich, velvety texture and bold flavors. This classic recipe combines fresh spinach with a creamy sauce, making it an irresistible addition to your dinner table. Whether served alongside steak or as part of a holiday feast, creamed spinach is sure to delight your taste buds and impress your guests.
Ingredients
Here is the list of ingredients.
Servings and Cooking Time
This recipe makes 4 servings. Preparation time is approximately 10 minutes, and cooking time is around 15 minutes.
Nutritional Value
Each serving (1 cup) of creamed spinach contains approximately 180 calories, 10g of fat, 15g of carbohydrates, 5g of protein, and 3g of fiber. This nutritional information is based on one serving for one person.
Step-by-Step Cooking Process
1. Start by rinsing and thoroughly drying the fresh spinach.
2. In a large pot, bring salted water to a boil.
3. Add the spinach to the boiling water and blanch for 2 minutes.
4. Remove the spinach and immediately transfer it to an ice bath to stop the cooking process.
5. Squeeze out excess moisture from the spinach and chop finely.
6. In a skillet, melt butter over medium heat.
7. Add minced garlic and sauté until fragrant, about 1 minute.
8. Stir in flour to create a roux, cooking for another minute.
9. Gradually whisk in heavy cream, stirring continuously until thickened.
10. Fold in the chopped spinach, season with salt and pepper, and serve warm.
Alternative Ingredients
If you prefer a lighter version, you can substitute heavy cream with half-and-half or low-fat milk. For a dairy-free option, use coconut milk or a plant-based cream. Nutritional yeast can be added for a cheesy flavor without dairy.
Serving and Pairings
Creamed spinach pairs wonderfully with grilled meats such as steak or chicken. It also complements roasted vegetables and can be served alongside mashed potatoes or rice for a complete meal.
Storage and Reheating
Store any leftover creamed spinach in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently in a saucepan over low heat, stirring frequently. This dish can be frozen, but the texture may change slightly upon reheating.
Cooking Mistakes
- Don’t overcook the spinach; it should remain bright green.
- Make sure to squeeze out excess moisture to avoid a watery dish.
- Be careful not to let the roux brown too much, as it can affect the flavor.
- Season gradually; it’s easier to add than to fix over-salted food.
- Use fresh spinach for the best flavor and texture.
Helpful Tips
- Experiment with adding nutmeg for an extra depth of flavor.
- Top with toasted breadcrumbs for added crunch.
- For a richer taste, mix in some cream cheese.
- Consider adding sautéed onions or mushrooms for variety.
FAQs
Can I use frozen spinach?
Yes, you can use frozen spinach. Just make sure to thaw and drain it thoroughly before adding it to the recipe.
Is creamed spinach healthy?
Creamed spinach can be part of a healthy diet when enjoyed in moderation, as it contains nutrients from spinach but is also rich in calories due to the cream.
Can I make creamed spinach ahead of time?
Yes, you can prepare creamed spinach ahead of time. Just reheat it gently before serving.
What can I serve with creamed spinach?
Creamed spinach pairs well with grilled meats, roasted chicken, or even as a topping for baked potatoes.
How do I make it vegan?
To make creamed spinach vegan, use plant-based cream and butter substitutes, and nutritional yeast for added flavor.
Conclusion
Creamed spinach is a delightful side dish that combines the goodness of spinach with a creamy sauce, making it a perfect accompaniment to various meals. Its rich flavor and smooth texture will surely become a favorite in your household. Try this recipe and enjoy a classic dish that never goes out of style.
Creamed Spinach
Ingredients
- 1 lb fresh spinach rinsed and dried
- 2 tablespoons butter
- 2 cloves garlic minced
- 2 tablespoons all-purpose flour
- 1 cup heavy cream
- Salt and pepper to taste
- Freshly grated nutmeg optional
Instructions
- Blanch the spinach in boiling water for 2 minutes, then transfer to an ice bath.
- Squeeze out excess moisture from the spinach and chop finely.
- In a skillet, melt the butter over medium heat.
- Add minced garlic and sauté until fragrant, about 1 minute.
- Stir in flour to create a roux, cooking for another minute.
- Gradually whisk in heavy cream, stirring continuously until thickened.
- Fold in the chopped spinach and season with salt, pepper, and nutmeg.
- Cook for an additional 2-3 minutes until heated through.
- Serve warm as a side dish.
