Community Pick
Emeril's Creamed Spinach
"I saw this recipe on Food TV's web site and had to try it. I love his recipes and this one is no exception. I make it several times a year."
photo by Ms B.
- Ready In:
- 30mins
- Ingredients:
- 8
- Serves:
-
8
ingredients
- 3 tablespoons butter
- 1 cup minced onion
- salt
- fresh ground black pepper
- 3 lbs fresh spinach, washed, stemmed and finely chopped
- 2 tablespoons chopped garlic
- 2 cups heavy cream
- 12 ounces grated sharp cheddar cheese
directions
- Preheat the oven to 375 degrees.
- Lightly grease a 6 cup casserole.
- In a large saute pan, melt the remaining butter.
- Add the onions and season with salt and pepper.
- Saute for about 2 minutes, or until the onions are soft.
- Add the spinach.
- Season with salt and pepper.
- Saute for 3 to 4 minutes.
- Add the garlic and cream.
- Mix well.
- Season the mixture with salt and pepper.
- Bring the liquid to a boil and reduce to a simmer.
- Simmer the mixture for 6 minutes.
- Remove the pan from the heat and turn into the prepared pan.
- Add 1/2 of cheese to casserole and stir.
- Sprinkle the top with the remainder of the grated cheese and place in the oven.
- Bake for about 4 to 6 minutes or until the cheese is slightly brown and bubbly.
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Reviews
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Mysterygirl- Thansk for sharing. How can you go wrong with heavy cream, garlic and butter?!? Did have to really drain the spinach so as not to dilute the heavenly base. -
Serves 8. Well, this is a little embarrassing, but it's said that honesty is the best policy. I made said 8 servings and single-handedly ate them all by myself in one sitting. Nap time. Trouble is, I have the makings for another serving of 8 as soon as I wake up. Boy, this is good. I thought about adding a few sprinkles of crushed red pepper flakes, but I think I'll appreciate it just as it is for at least a few more 8-serving-sized helpings.
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This is delicious! My sons ate a little even though it is SPINACH!! It is not something that you want to make ahead of time, as it really just needs to be mixed while piping hot and baked only for the cheese on top to get golden brown. I used 2 boxes of frozen spinach, with the moisture squeezed out, and it was wonderful. It is good leftover with tortilla chips too! -
I finally found it! Mom and I have been trying a new Creamed Spinach recipe every year and always been disappointed. (Really, when Boston Market is better than homemade, that's sad sad sad!) This is finally it: the Holy Grail of Creamed Spinach recipes! Only suggestion I have is to find WHITE sharp cheddar, 'cause the yellowy orange stuff looked a little weird with the green spinach. Tasted wonderful, though!
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yum, yum yum, big hit with the DH and myself, will be making this again!!! I did notice that all that spinach (I used baby spinach) gave off some excess water so I would recommend draining off any excess liquid before adding the cream.
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Tweaks
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This is a delicious, creamed spinach dish. I substituted jalapeno cheddar (to give it an extra kick) for regular cheddar and decreased the cream volume to make it less watery. I'd also recommend pre-cooking the spinach and removing the water. I'd imagine that a drop of white truffle oil would make this a truly gourmet side dish. -
I went my own direction with this to save time and calories but used the basics. I used condensed milk instead of cream. Used a bit less cheese & didn't put it in the oven (I wanted to eat sooner than later!) But wow, good stuff will redo again. Next time I would thicken the milk a bit with flour
RECIPE SUBMITTED BY
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