Creamed Spinach Fishersfishers Add in spinach leaves. cover with lid and let spinach wilt, 3 to 4 minutes. once spinach is wilted, add in garlic and flour and toast 2 minutes, stirring constantly. pour in heavy cream and bring to a simmer. liquid should thicken immediately upon simmering. turn off the heat and season with salt, pepper, and nutmeg. 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.
Creamed Spinach Recipe With Frozen Spinach Besto Blog Add the heavy cream, salt, pepper, and nutmeg and bring to a gentle boil. cook, uncovered, stirring occasionally, until the cream is thick enough to coat a wooden spoon, about 10 minutes. add the cheese and stir until melted. add the spinach and stir until evenly combined with the cream sauce. taste and adjust seasoning if necessary. Heat the olive oil in a medium skillet over medium heat. cook the spinach until wilted, about 3 minutes. remove from the pan and place in a strainer to drain. reduce the heat to medium low and add the onion and butter to the skillet. cook for 3 to 4 minutes or until tender. add the cream cheese and stir until melted. Season the water with a generous amount of salt. add 1 1 4 pounds baby spinach and cook, stirring constantly, until just wilted, 20 to 30 seconds. drain well. when cool enough to handle, transfer in batches to a clean kitchen towel. roll up the spinach in the towel and squeeze out as much excess water as possible. Add the spinach and cook for about 1 minute. drain it and rinse it under cool water. squeeze out excess water. chop if desired. in a pot, sauté the butter and onion over medium heat until it's lightly browned (about 5 7 minutes). reduce heat (i keep it on medium low for this step, but you can increase heat as needed).
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