Creamed Spinach Recipe #1
If you’re a fan of the classic Boston Market creamed spinach, then you’re in for a treat! This recipe is simple, easy to follow, and will leave you with a dish that is creamy, delicious, and packed with nutrients.
Ingredients:
- 2 pounds of fresh spinach
- 1/2 cup of heavy cream
- 1/2 cup of grated parmesan cheese
- 1/4 cup of butter
- 2 cloves of garlic, minced
- Salt and pepper, to taste
Instructions:
- Preheat your oven to 375°F.
- In a large pot, blanch the spinach for about 3 minutes, then drain and set aside.
- In another pot, melt the butter over medium heat. Add the garlic and cook for about 1 minute.
- Add the heavy cream and Parmesan cheese to the pot and stir until well combined.
- Add the cooked spinach to the pot and stir until it’s coated with the cream mixture.
- Season with salt and pepper to taste.
- Transfer the mixture to a baking dish and bake for 20-25 minutes or until it’s hot and bubbly.
- Serve and enjoy!
Nutritional Information:
- Calories: 197
- Fat: 16g
- Carbohydrates: 9g
- Protein: 8g
- Fiber: 5g
Cooking Time:
30 minutes
Equipment:
- Large pot
- Baking dish
- Saucepan
- Cutting board
- Knife
Serving Suggestions:
Creamed spinach is a versatile dish that can be served as a side dish or as a main course. It pairs well with roasted chicken, steak, or fish.
Variations:
You can add other ingredients to this recipe to make it your own. Try adding bacon bits, chopped onions, or mushrooms to the cream mixture.
Substitutions:
If you’re looking for a healthier version of this recipe, you can use Greek yogurt or low-fat milk instead of heavy cream. You can also use a dairy-free cheese substitute if you’re lactose intolerant.
Storage:
Creamed spinach can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave before serving.
Tips:
- Use fresh spinach instead of frozen for best results.
- Be sure to squeeze out any excess water from the spinach before adding it to the cream mixture.
- If you prefer a thicker sauce, add a tablespoon of flour to the cream mixture.
Frequently Asked Questions:
Q: Can I use frozen spinach for this recipe?
A: Yes, you can use frozen spinach, but be sure to thaw it and squeeze out any excess water before using it in the recipe.
Q: Can I make this recipe ahead of time?
A: Yes, you can prepare the creamed spinach up to 24 hours in advance and store it in the refrigerator until you’re ready to bake it.
Creamed Spinach Recipe #2
Looking for a different spin on the classic Boston Market creamed spinach? This recipe adds a bit of spice and heat to the mix, making it perfect for those who love bold flavors.
Ingredients:
- 2 pounds of fresh spinach
- 1/2 cup of heavy cream
- 1/2 cup of grated pepper jack cheese
- 1/4 cup of butter
- 2 cloves of garlic, minced
- 1/2 teaspoon of red pepper flakes
- Salt and pepper, to taste
Instructions:
- Preheat your oven to 375°F.
- In a large pot, blanch the spinach for about 3 minutes, then drain and set aside.
- In another pot, melt the butter over medium heat. Add the garlic and red pepper flakes and cook for about 1 minute.
- Add the heavy cream and pepper jack cheese to the pot and stir until well combined.
- Add the cooked spinach to the pot and stir until it’s coated with the cream mixture.
- Season with salt and pepper to taste.
- Transfer the mixture to a baking dish and bake for 20-25 minutes or until it’s hot and bubbly.
- Serve and enjoy!
Nutritional Information:
- Calories: 214
- Fat: 18g
- Carbohydrates: 8g
- Protein: 8g
- Fiber: 5g
Cooking Time:
30 minutes
Equipment:
- Large pot
- Baking dish
- Saucepan
- Cutting board
- Knife
Serving Suggestions:
This spicy creamed spinach pairs well with grilled chicken, pork, or fish. It’s also a great side dish for holiday dinners.
Variations:
You can use different types of cheese in this recipe, such as cheddar or Monterrey jack, to switch up the flavor.
Substitutions:
If you don’t have pepper jack cheese, you can use any type of cheese you prefer. You can also use low-fat milk instead of heavy cream for a lighter version of this recipe.
Storage:
Creamed spinach can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave before serving.
Tips:
- To make this recipe even spicier, add more red pepper flakes or a diced jalapeño pepper.
- If you’re short on time, you can use frozen spinach instead of fresh.
- For a creamier texture, add a dollop of cream cheese to the cream mixture.
Frequently Asked Questions:
Q: Can I use frozen spinach for this recipe?
A: Yes, you can use frozen spinach, but be sure to thaw it and squeeze out any excess water before using it in the recipe.
Q: Can I make this recipe ahead of time?
A: Yes, you can prepare the creamed spinach up to 24 hours in advance and store it in the refrigerator until you’re ready to bake it.
Personal Thoughts:
Creamed spinach is one of my favorite side dishes, and this recipe from Boston Market is definitely a winner. It’s creamy, flavorful, and packed with nutrients. I love how easy it is to make, and how versatile it is as well. Whether you’re looking for a classic version or something with a bit of spice, these recipes have got you covered. So go ahead and give them a try, and let me know what you think!