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
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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Simple Delicious Cream Spinach with Mushrooms| Making Cream Spinach without Using Cream| SA YouTuber
Ingredients
*3 Tbs Non Salted Butter
*small chopped Onion
*Handful Button Mushrooms
*1 Tbs Aromat (To taste)
*Spinach
*1 1/2 cups Full Cream Milk
*2 Tbs Cream of Mushroom Soup
STEAKHOUSE CREAMED SPINACH
#steakhousecreamedspinach #creamedspinach
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STEAKHOUSE CREAMED SPINACH. In this Video: I'll show you how to make Steakhouse Creamed Spinach, from scratch and reveal the secret to an easy one pot, creamy sauce. My original recipe was published many years ago. I then shared it on Pinterest, where it blew up. I still get notifications of this recipe being pinned and re-pinnned time and time again, so I thought, let's share it here with you. Here we go...
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STEAKHOUSE LOBSTER MAC AND CHEESE
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INGREDIENTS FOR: Steakhouse Creamed Spinach
recipe by shereen pavlides
5 tablespoons unsalted butter
4 garlic cloves - minced
1 extra large shallot - sliced (1/2 cup)
1/4 cup all-purpose flour
1 1/4 cup whole milk
pinch of freshly grated nutmeg
kosher salt / fresh finely ground black pepper
1 pound fresh baby spinach - washed, dried very well
1 cup freshly shredded good quality gruyere cheese (about 3 ounces)
{serves: 4 - 6}
RECIPE:
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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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Ruth's Chris Creamed Spinach! Ruth's ACTUAL recipe! Easy and Delicious Recipe!
Ruth's Creamed Spinach
Makes 4 Servings
Ingredients:
1 stick salted butter
1/4 cup all-purpose flour
2 cups milk or half & half
2 tbs chopped onion
1 bay leaf (size of a dime)
1/4 tsp salt
1 lb fresh spinach, well cleaned & steamed
2 tbs salted soft butter
salt & pepper to taste
Process for the Béchamel Sauce
In a small saucepan, melt butter over medium heat until foamy, add flour and stir until light brown in color. Add onion and seasonings and then whisk in milk, stirring until the mixture comes to a boil and thickens. reduce the heat and cook for five minutes, then pass through a fine strainer and reserve. The sauce will be very thick.
Process for the Spinach
Cook spinach immersed in boiling water for one minute. Remove and refresh in iced water to cool it off. Squeeze it until it is very dry and then puree it in a food processor. Set aside. Just before serving, combine the sauce with the pureed spinach and cook on low heat, stirring often, for about five minutes. Season to taste with salt and freshly ground black pepper. Finish by stirring in 2 tablespoons of butter.