i know what ya mean sweetie!! can ya post that recipe please we all love spinach in my house.
i have the same deal getting enough raw brocolli rabe for my family. a shopping cart full cooks down to a quart. LOL
I will look at two or three recipes for baked creamed spinach.
Recipe 15179 --- Baked Creamed Spinach: Casserole
Recipe 15180 --- Baked Creamed Spinach:
and:
opps, it's not baked!
Spinach creamed german
Large Family Group of 10 to 12 people:
2 (40-ounce) bags or 5 pounds fresh
spinach leaves
Coarse
salt and freshly ground
black pepper to taste
6 Hard-cooked eggs, for garnish*
Cream Sauce (see recipe below)
Wash spinach leaves thoroughly
In a large pot or pots, covered, cook spinach until tender.
As soon as spinach is thoroughly wilted, remove from heat, and drain in a colander or strainer, pressing with the back of a kitchen spoon to squeeze out excess liquid. (This step is very important.)
NOTE: From a large pot full to what seems like very little spinach! There will be enough, so don't worry!
Transfer drained spinach to a cutting board and chop spinach very fine.
NOTE: Up to this point, the spinach can be prepared in advanced and stored in the refrigerator, covered, 1 to 2 days.
When ready to serve, prepare Cream Sauce.
CREAM SAUCE:
1 1/4 cups butter
1 to 2 large onion, finely chopped
onion
1 1/4 cups all-purpose
flour
Coarse
salt and freshly ground
black pepper to taste
10 to 12 cups milk*
* Depending on how thick you want the sauce will determine how much milk to use.
In a large large pot over medium-low heat, melt butter. Add onions and cook until they are translucent and soft (about 10 to 15 minutes). NOTE: Sautéing the onions in the butter is the secret to this delicious sauce. DO NOT SKIP THIS STEP.
Add flour to the butter/onion mixture and blend thoroughly. When perfectly blended, smooth, and free from lumps (but not in the least browned), add salt and pepper. Gradually stir in the milk; reduce heat to low and cook, stirring constantly, until sauce boils (may use some spinach juice in place of milk). Remove from heat.
In a large bowl or bowls, mix together Cream Sauce and chopped spinach.
Season with salt and pepper and garnish with hard-cooked egg slices. Serve warm.
Makes 10 to 12 servings.
and my favorite looking recipe:
Spinach and Garlic Penna Pasta
1 (16-ounce) package uncooked penna pasta
8 slices bacon, diced
1 tablespoon minced garlic
2 tablespoons butter
1/3 cup extra-virgin olive oil
1 pound fresh spinach, washed, dried, stemmed, and shredded
Freshly grated parmesan cheese
Cook pasta according to package directions; drain and return to pan to keep warm.
In a large frying pan over medium-high heat, fry bacon until crisp; remove bacon to a plate with paper towels to drain. Remove and discard all but 2 tablespoons of bacon fat.
Reheat frying pan; add butter and olive oil and heat. Stir in garlic until aromatic. Add spinach, stirring until spinach is cooked. Add pasta and stir until blended. Remove from heat and transfer onto individual serving plates. Scatter bacon over top and sprinkle with parmesan cheese.
Makes 4 servings.
