SPINACH SAUCE RECIPES

SPINACH ALFREDO SAUCE (BETTER THAN OLIVE GARDEN®) RECIPE ...

Spinach Alfredo Sauce (Better than Olive Garden®) Recipe ... image

Better than Olive Garden®! Top with grilled chicken on fettuccine pasta for a complete meal or use as a dip for bread sticks. Delicious rich and creamy spinach Alfredo everyone will love. When I make this dish, everyone raves over it! Add more spinach if you're a spinach lover or leave it out if you're not a fan. I like adding lots of garlic! For a thicker sauce, add more cream cheese.

Provided by nbrock_85

Categories Side Dish Sauces and Condiments Sauces Pasta Sauces Creamy Alfredo

Total Time 25 minutes

Prep Time 10 minutes

Cook Time 15 minutes

Yield 5 servings

Number Of Ingredients 7

Ingredients

½ cup butter
¾ cup thawed frozen chopped spinach
1 pint heavy whipping cream
3 tablespoons cream cheese
1 cup grated Parmesan cheese
1 teaspoon garlic powder
1 pinch salt and ground black pepper to taste

Steps:

Heat butter in a saucepan over low heat; cook spinach in the melted butter until warmed, about 1 minute. Add cream and cream cheese to spinach mixture; cook and stir until cream cheese is melted, about 5 minutes.
Fold Parmesan cheese and garlic powder into spinach mixture; season with salt and pepper. Simmer until sauce is thickened and smooth, about 10 more minutes.

Nutrition Facts : Calories 599.2 calories, CarbohydrateContent 4.9 g, CholesterolContent 202.9 mg, FatContent 61.4 g, FiberContent 0.7 g, ProteinContent 9.9 g, SaturatedFatContent 38.3 g, SodiumContent 454.8 mg, SugarContent 0.6 g

CREAMED SPINACH SAUCE RECIPE - NYT COOKING

Creamed Spinach Sauce Recipe - NYT Cooking image

Playing steakhouse chef means dreaming up the sauces and side dishes that you would most like to see on the table. Creamed spinach gives you a classic steakhouse experience in sauce form, and makes the perfect accompaniment to a grilled rib-eye.

Provided by Mark Bittman

Total Time 30 minutes

Yield 4 servings.

Number Of Ingredients 5

Ingredients

5 ounces fresh spinach, trimmed and rinsed well
1 cup cream, plus more as needed
2 tablespoons unsalted butter
Salt and black pepper
Pinch freshly grated nutmeg (optional)

Steps:

Bring a large pot of water to a boil, and salt it. Plunge the spinach into the boiling water, and cook for no more than a minute; transfer to an ice bath with a slotted spoon. Drain well, and squeeze with your hands to remove as much water as possible.
Put the cream and spinach in a blender or food processor, and purée. Transfer the mixture to a medium saucepan over medium heat. Add the butter, and sprinkle with salt, pepper and nutmeg if you’re using it. Cook, stirring occasionally, until the mixture gently bubbles and thickens; add more cream for a thinner sauce. Taste, and adjust the seasoning and serve hot.

Nutrition Facts : @context http//schema.org, Calories 265, UnsaturatedFatContent 9 grams, CarbohydrateContent 3 grams, FatContent 28 grams, FiberContent 1 gram, ProteinContent 2 grams, SaturatedFatContent 17 grams, SodiumContent 238 milligrams, SugarContent 2 grams, TransFatContent 0 grams

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Here's an oldie from my collection. I use this when I make veggie lasagna, but I am sure it can be used as a pasta sauce. Easy to make. You can make the sauce richer by subbing whole milk, or by using cream or evaporated milk for part of the skim milk. Sometimes I melt a tablespoon of butter and make a roux with the flour before adding my liquid. Very versatile sauce. Note: Prep time does not include time for spinach to defrost.
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Reviews 5.0
Total Time 10 minutes
Calories 185 per serving

Remove from heat and stir in the spinach. (If you are using for pasta sauce, you may have to warm up the sauce).

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LAMB WITH SPINACH SAUCE (SAAG GOSHT) RECIPE | FOOD NETWORK

From foodnetwork.com
Reviews 4.7
Category main-dish
Cuisine indian

Heat a heavy non-stick pan over high heat. Add the lamb and 3 tablespoons of oil. Sear the meat, turning and tossing, until nicely browned all over. Transfer meat to a plate. Add the remaining 2 tablespoons oil and the onion to the pan and cook, stirring often, until the onions are browned, about 15 minutes. Stir in the ginger, garlic, cumin, coriander, red pepper, paprika, and turmeric and cook for 3 minutes. Add the tomato puree, meat, salt, and enough water to fully cover the meat, about 1 1/2 cups. Bring contents to a boil. Reduce heat and simmer, covered, for 1 1/2 hours or until the meat is cooked and very tender. Fold in the spinach and garam marsala. Serve sprinkled with cilantro.

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Reviews 4.5
Total Time 15 minutes
Calories 124.8 per serving

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From foodnetwork.com
Reviews 4.7
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From bbcgoodfood.com
Total Time 25 minutes
Category Dinner, Side dish
Cuisine French
Calories 83 calories per serving

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