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1 cup thawed, chopped frozen spinach. 1 1/2 cups thawed, chopped frozen artichoke hearts. 6 ounces cream cheese. 1/4 cup sour cream. 1/4 cup mayonnaise. 1/3 cup grated Parmesan. 1/2 teaspoon red.
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Remove the stems from the spinach and wash, drain and pat dry thoroughly. Place into a large mixing bowl and set aside. Place the eggs into an electric kettle and cover with cold water by at least.
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Step 1. Squeeze as much liquid out of the spinach as possible with a a clean dishtowel or paper towels. Melt butter in a large pan over medium-high heat. Sauté shallot until soft, 3-5 minutes.
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Drizzle with a 2-count of oil, add the butter, and stir it around so it melts. Saute the onion and garlic until soft, about 5 minutes. Add the spinach in batches, pushing it down with a wooden.
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Procedure. Remove the stems from the spinach and wash, drain, and pat dry thoroughly. Place into a large mixing bowl and set aside. Place the eggs into an electric kettle and cover with cold water by at least 1 inch. Turn the kettle on. Once the water comes to a boil, the kettle will turn itself off.
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Heat oil in a large, high-sided skillet over medium-high heat. When the oil is hot, add the onion. Cook until soft but not brown. Add the flour and stir until the onions are coated. Cook for a few minutes until the flour begins to turn a golden brown. This is a roux, which will thicken the cheese sauce.
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In a pot on medium heat, melt 2-3 tablespoons of butter, then put spinach in and stir. Cover for a minute or two. Add 2-3 tablespoons of flour and stir until the white dissolves. Really make sure white dissolves! Add a little salt and pepper and grate nutmeg for 9 seconds. Stir.
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Remove from the heat; whisk in the milk, 2 teaspoons salt and the nutmeg. Return to medium heat and bring to a boil, whisking. Remove from the heat again; stir to cool slightly. Heat a deep.
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Chop each egg into eighths and put aside. Fry the bacon until crisp and set aside to drain on paper towels; set aside 3 tablespoons of the drained grease while the eggs cook. Separate the bacon and crumble it. Whisk the red wine vinegar, sugar, and Dijon mustard into the melted fat in a small saucepan over low heat.
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Add the shallot and garlic and cook, stirring, for about 30 seconds. It will start to crisp and brown quickly, so don't let it burn. Add the spinach in handfuls, stirring to wilt the leaves and fit it all in the pot. Cover and cook for about 2 minutes, until it's wilted down. Add the coconut milk, vinegar, and miso and stir to combine.
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Bring to a simmer, stirring, then reduce the heat to the lowest possible setting and cook, stirring occasionally, until the spinach is completely softened and the sauce has thickened, about 1 1/2 hours. Stir in nutmeg and crème fraîche and season to taste with salt and pepper. Remove from the heat. If desired, preheat the broiler to high.
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Step. 2 Meanwhile, in a separate pot, melt the remaining 3 tablespoons butter. Add the spinach in increments until all is incorporated, and cook until wilted but not soggy, 4 to 5 minutes. Step. 3 Season the cream sauce with salt, pepper, and nutmeg. Add the spinach to the cream sauce, stirring gently to combine.
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Melt the butter in a medium saucepan over medium heat. Add the onion and cook, stirring frequently, until soft and translucent, 3 to 4 minutes. Mix in the garlic and cook, stirring constantly, for 1 minute more. Stir in the flour. Cook, stirring constantly, for 1 minute more. Pour in the half & half.
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Repeat with the spinach. Heat a 10-inch cast iron skillet over high heat for 2 minutes. Add the olive oil followed by the chopped artichokes, and 1/2 teaspoon of the salt. Stir to combine, then press down with a large spoon or spatula and don't touch for 3 minutes. Then stir, press again, and cook until deeply browned, another 3 minutes.
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Instructions. Wash and dry spinach if using fresh. Remove any tough stems and roughly chop. Cook spinach in a pan with olive oil over medium heat until wilted and cooked through, about 3 minutes. Remove from pan and place in a strainer to drain. Add onion and butter to the pan and cook on medium low heat until onion is softened.
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Don't let the flour brown. Once the flour is sufficiently done, add the cream slowly. As the cream and flour meet over the heat, the mixture will thicken. Add the cream until you have a consistency that is slightly thicker than how you want the creamed spinach. You may need slightly more than 1 cup of cream to achieve this consistency.
