box of frozen spinach in place of the fresh spinach. WOW! I used a thawed 10 oz. (I tore the leaves and removed any long stems the day before my dinner--a tedious and time consuming task depending on how much you're making!) Use paper towels and gently blot the spinach to help it dry. MAKE A ROUX: In a medium saucepan, melt the butter over medium heat. Stir Parmigiano-Reggiano cheese into spinach until thoroughly combined; serve immediately. I substituted sour cream for heavy cream, and used frozen spinach. We had a great meal of well-seasoned, delicious food. But seriously this is enough to barely serve 4. Chop the spinach leaves coarsely and set aside. I increased this recipe and used five 9-oz. Add the spinach and let cook down and serve with grated cheese. What a great timesaving idea, thank you! Best creamed spinach I ever had and I love creamed spinach! Chop the spinach (or throw in a food processor) and set aside. Add all the spinach with the water still clinging to its leaves, you may have to firmly pack it. Once I had the steelhead in the oven, I found this recipe and slammed it together--didn't measure anything, just pan-roasted the spinach 'til cooked and dry, boiled down the cream, dumped in the spices. 6.8 g Thank you so much. Congrats! Nutrient information is not available for all ingredients. Add comma separated list of ingredients to include in recipe. A previous reviewer suggested making the sauce as instructed then just putting the fresh spinach in it to wilt. Cook for about 1 minute. Constantly whisk until mixture becomes thick and smooth, remove from heat and set aside. Stir seasoning mixture into shallot mixture and pour in cream. Sprinkle in flour and whisk together. Well I correct that - I would double it as it wasn't enough! Amount is based on available nutrient data. Stir in lemon zest. This is a little easier, a little quicker, a little more contemporary, and believe it or not, a little lighter than traditional creamed spinach. NOTE: 08/19/08, we edited the recipe to a larger spinach-to-sauce ratio. Stir slowly, until the roux comes to a simmer, about 2 minutes, stirring continuously, until the sauce has thickened. Add comma separated list of ingredients to exclude from recipe. Once cool enough to handle, squeeze as much liquid from the spinach as possible. I was getting ready to roast some steelhead filets and, though we love steelhead, we eat a lot of it because my husband and my son are avid fishermen. It was very creamy. Add the cream, salt, and pepper, and stir for 1 minute more. 2 %, , bunches, leaves only, well washed (or 2 10-oz boxes frozen spinach). 179 calories; protein 5.7g 11% DV; carbohydrates 7.1g 2% DV; fat 15.6g 24% DV; cholesterol 47mg 16% DV; sodium 173.4mg 7% DV. COOK THE SPINACH (if using fresh spinach): Heat a very large, deep skillet over medium heat. Now's the important part -- making the sauce. Melt the butter in a saucepan Cook the spinach in a pot of boiling water for just one minute, add to a cold water bath to stop the cooking, and then squeeze out the excess water from the leaves. Have all your ingredients ready to go ahead of time. Place a large skillet over medium heat, melt butter in skillet, and stir shallot in the hot butter until … I wanted something to jazz it up, popped onto AllRecipes and found Steelhead Trout Bake with Dijon Mustard. Add cream cheese and cook, stirring, until melted. Pour olive oil into a large soup pot, place over high heat, add spinach, and cover. Your daily values may be higher or lower depending on your calorie needs. It actually TASTED like spinach novel idea:) Very easy to make and for the first time I would change nothing in a recipe. Flavorful, fast and not-so-naughty!!! this link is to an external site that may or may not meet accessibility guidelines. Add the cream, salt, and pepper, and stir for 1 minute more.