Emeril’s Creamed Spinach

Emeril’s Creamed Spinach

  • Prep Time: 0 mins
  • Total Time: 30 mins
  • Servings: 8

    • About This Recipe

    “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.”

    Ingredients

  • 3tablespoonsbutter
  • 1cupminced onion
  • salt
  • fresh ground black pepper
  • 3lbsfresh spinach, washed, stemmed and finely chopped
  • 2tablespoonschopped garlic
  • 2cupsheavy cream
  • 12ouncesgrated 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.

    • Reviews

  • “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.”

  • “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!”

  • “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.”

  • “I did have to thicken it with a cooked butter/flour mixture. I also used part parmasian cheese It was excellent.”

  • “I used 1 cup low-fat sour cream and 1 cup condensed milk.It was fantastic!”

  • “Sorry, I tried this recipe as written and it was just ok, but this recipe is not the same one that Emeril Lagasse has on the Food Network site. His calls for 1/2 cup heavy cream to 2 lbs fresh spinach, 1/4 tsp of nutmeg and no cheddar cheese. I then tried his recipe as written and loved it. So, unless he has more than one creamed spinach recipe posted, this is quite different.”

  • “Cream, butter, cheese, garlic… spinach. Not much more you could ask for! Perhaps bacon? Yummy!”

  • “delicious.”

  • “yum! i used frozen spinach, squeezed dry and parm for the cheese, and alot less.”

  • “I just made this and I am getting ready to put it on the table for Easter dinner.It is very yummy, thanks for posting.”

  • “Incredibly delicious, but can’t make it too frequently because of the heavy cream.I can’t wait until I can make this again!Thank you for posting!”

  • “This is an excellent creamed spinach recipe but I found it was missing a step. Prior to step # 9, if your fresh spinach yields more than 1/4 cup of water it should either be cooked off or drained. I did not know this, and continued with the addition of cream. My spinach remained very liquid so I made a buerre manie before adding the cheese. Great flavors!”

  • “The best I’ve ever had!! My family loved it.”

  • “This was some delicious creamed spinach.I actually only made half the recipe because I only needed a little bit of it as an ingredient in another recipe.I didnt have fresh spinach, so I just used frozen.I didnt bake it either, I just added all the cheese in the pan and let it melt together.I did have to add a little more butter and cream to get the creaminess that I wanted.I tasted it before using it in another dish, and it was very good!I bet this would be good with a little bit of bacon sauteed in it also!Yum!Whenever I need some creamed spinach this is the recipe to go to.”

  • “5 stars!!This is an outstanding recipe and it’s easy.I washed the spinach in the lettuce spinner and did not have any excess water.Next time I’ll use Half and Half so I won’t feel like I’m getting so many calories.Excellent.”

  • “I was a little bit leery of this at first because the ingrediants just didn’t look like creamed spinach, but WOW! I made it for Thanksgiving and everybody loved this..”

  • “Fantastic Recipe!! I used a spoon or so extra butter and half and half, because I didn’t have cream. And being Italian, I added about 1/4 cup grated Parmeseano Ramano cheese!! I also used some cornstarch to help it thicken. I used a bag of chopped spinach and boiled it completely first before straining out the water. I was GREAT! Thanks for posting.”

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