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Regas' Creamed Spinach

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“This recipe is from an upscale restaurant in Knoxville, TN. It can be used as a side dish or a dip. There is a note in the recipe that if you wish to have a thin dip to only use one box of spinich but if you wish it thick and chunky to use what is called for in the recipe.”
READY IN:
1hr
YIELD:
1 1/2 quarts
UNITS:
US

Ingredients Nutrition

Directions

  1. Thaw and drain spinach using paper towels to absorb any remaining liquid.
  2. Place dry spinach in large casserole dish and set aside.
  3. Heat (do not boil) cream in saucepan over low-medium heat; set aside.
  4. Melt butter in large pot over medium high heat; add onion and garlic oil and saute until tender.
  5. Add hot water, chicken base, tabasco, salt and sour cream. Whisk until well blended. Bring to a boil and stir in hot cream.
  6. Place cornstarch in small bowl. Add water and stir to dissolve cornstarch.
  7. Whisking continuously, add cornstarch mixture to boiling sauce. As sauce thickens, continue whisking to remove any lumps. Sauce should be smooth and thick.
  8. Add parmesan cheese and whisk to remove lumps.
  9. Add hot sauce to spinach and stir to blend. Serve.

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