How To Make Frozen Spinach Cubes for Green SmoothiesEasy. Gluten Free. Learn how to make Frozen Spinach Cubes that are perfect for green smoothies with this quick and easy recipe. Theyre so simple, and theyre the perfect way to use up leftover greens A few weeks ago, I shared a quick vid on my Instagram story about blending up a bunch of leftover spinach into ice cubes for a week ahead of green smoothies. And all of a sudden poof   my phone blew up with questions. Whoa, how do you make thoseWhat else goes in there besides spinachHow many do you add to a smoothieHow long do they lastI tried to respond to as many of you as a could. But for anyone I may have accidentally missed and anyone else out there today who might also be interested in some creepy green yet life changing frozen spinach cubes I thought Id pop in today and share how I make these little guys. They only take a few minutes to make, theyre the perfect use for leftover greens, and if you happy to love green smoothies as much as I do, theyre a total lifesaver. Oh, and the best thing about them No recipe required. Just toss a bunch of leftover fresh baby spinach or whatever greens you love to add to your smoothies, like kale or Romaine or arugula or chard in the blender. Then add in a generous splash of liquid I prefer coconut water, with all of those natural electrolytes, but water would also do. And pure the mixture until its nice and smooth, adding in extra liquid as needed if its too thick. Then pour the mixture into some ice cube trays. Freeze until solidthen voilaHow To Make Spinach Dip RecipeA delicious batch of spinach ice cubes will be ready to add to your smoothies I recommend storing them in a nice thick freezer bag. Then you can just grab a few whenever youd like to use them As far as portions go, I recommend starting with 1 or 2 per smoothie, then give it a taste and add more if youd like. Spinach-Black-eye-peas.jpg' alt='How To Make Spinach Soup' title='How To Make Spinach Soup' />The amount of spinach in each cube will probably differ from batch to batch, depending on how thick your spinach mixture is. But after a smoothie or two, youll figure out what amount tastes good. So whether you happen to have a surplus of spinach in the fridge common in my house, since I often buy it at Costcoor if you have a batch of spinach on its last leg that you need to use quicklyor if youre just looking for an easy hack to make more green smoothiesthis recipe may just be a game changer. Happy freezing Yield About 1. Learn how to make frozen spinach cubes with this easy method Theyre perfect for green smoothies, or any other recipe that calls for pureed spinach. Total Time 3 mins. Prep Time 3 mins. How To Make Spinach QuicheWatch how to make this recipe. Preheat the oven to 425 degrees F. Melt the butter in a heavybottomed saute pan over medium heat. Add the onions and saute until. How to Make Cream Spinach. Cream spinach is a great addition to any meal or a meal in itself. There are many ways to prepare it, but below youll find how. This mushroom and spinach lasagna is the ultimate comfort food creamy, cheesy, and full of flavor Easy to make in advance and freeze. Makeahead Feta and Spinach Breakfast Wraps make life easy Great for weekend brunches or breakfast during the week. Frigo Feta Cheese and spinach make. Best Way To Eat Sardines. Keep a few phyllo rollups in the freezer and pop one in the oven for a quick appetizer later. Enjoy MakeAhead Spinach Phyllo RollUps sooner or laterCook Time 0 mins. Ingredients 5 ounces fresh baby spinach23 cup coconut water or waterDirections Add spinach and coconut water to a blender, and puree until smooth. If the mixture seems too thick, add in extra coconut water. Pour the spinach mixture into ice cube trays and freeze until solid. Use immediately, or transfer to a freezer bag and store in the freezer for up to 3 months. Romaine, arugula, chard, or other greens you like to add to smoothies in place of spinach or combined with spinach. Prep time does also not include freezing time. This depends on your freezer, but mine generally take about 4 hours to completely freeze. Difficulty Easy. Category Gluten Free. All images and text Gimme Some Oven. If you make this recipe, be sure to snap a photo and hashtag it gimmesomeoven. Id love to see what you cookHow To Make Creamed Spinach. There are two types of people in the world people who love creamed spinach and people who havent had good creamed spinach yet. Fortunately, I fall into the former and plan to convert everyone into the latter. Thats because good creamed spinach is nothing like the spinach you find wilting in a buffet tray. Good creamed spinach is pure luxury for your taste buds. Its tender cooked spinach swathed in a gentle sauce of aromatics and fresh spices, with just enough creamy half and half and grated Parmesan cheese to hold the leaves together in an irresistibly savory sauce. Good creamed spinach is a life changing revelation. Heres how to make it so you wont have to reserve it for steakhouse dinners and holiday feasts. The Best Spinach for Creamed Spinach. Fresh baby spinach is best for making creamed spinach. Because it is already tender and less bitter than full grown spinach, it requires less cooking and adds a creaminess to the finished dish. I also prefer to use baby spinach, as most bagged varieties are 1. If youve got full sized leaves, feel free to use them just chop them into bite sized pieces before preceding. Spinach shortcut Thaw a 1. Make the cream sauce and add the thawed and drained spinach until heated through. Cooking the Spinach for Creamed Spinach. The spinach for creamed spinach needs to be cooked before making the cream sauce. Blanching, a quick dip in a boiling water followed by a cool ice bath, is the preferred method for locking in color and tenderizing the spinach. You could saut or even steam the spinach, but Ive found that blanching cooks faster and more evenly especially if you are cooking a large batch of spinach. However, since both the boiling and the ice bath make the spinach wet, this moisture needs to be squeezed off to ensure a creamy, not watery, creamed spinach. Use the same colander you drained the spinach in to press out the excess moisture before adding the spinach to the cream sauce. Do I really have to cook the spinach first The short answer is yes. You might be thinking, Oh, the spinach will just wilt in the cream sauce, I dont really need to cook it first Unfortunately, having thought the same thing myself, I have found the cooking and draining of the spinach before making the cream sauce to be critical. The spinach releases more water than you might think and makes a soupy, rather than creamy, sauce. No Cream in Creamed Spinach. You were expecting cream in this recipe or maybe even cream cheese, but both of these ingredients make for a dense, rather than smooth and creamy, creamed spinach. Instead, a combination of half and half and grated Parmesan cheese both thickened with the help of a little flour combine to make a sauce that is both luxuriously creamy and still light. You could certainly try another hard, salty cheese here such as Pecorino Romano or an aged Manchego if you have either of those on hand. As for the other flavorings, onions and garlic are quintessential creamed spinach aromatics, but you can play around a bit with the dried spices. I love a little nutmeg brings out the nuttiness of the cheese, and the dry mustard and cayenne make the dish taste brighter with their touch of acidity, but you can certainly skip or substitute any of these as desired. Makes 4 servings What You Need. Ingredients. 10 ounces baby spinach. Parmesan cheese. 14 teaspoon freshly grated nutmeg. Pinch of cayenne pepper. Equipment. Large pot. Colander. Hot mitts. Small saucepan. Spoon. Measuring cup and spoons. Instructions. Cook the spinach Bring a 4 quart pot of salted water to a boil. Add the spinach in large handfuls until all the spinach is added, and cook for 1. Drain and cool the spinach Drain the pot of spinach in a colander in the sink and immediately run the spinach under cold water to halt the cooking. Shake as much of the water off the spinach as you can by shaking the colander. Dry the spinach Using your hands, press the spinach against the sides of the colander in large handfuls, squeezing to remove as much excess moisture as possible. Set aside to drain further while making the cream sauce. Make the cream sauce Melt the butter in a medium frying pan over medium high heat. Add the onion and garlic, and cook for 1 minute. Sprinkle the flour over the onion mixture and cook, stirring frequently, for 3 minutes. Stir in the half and half. Cook the mixture, stirring slowly and continuously, until the sauce comes to a boil and thickens enough to coat the back of the spatula, about 5 minutes. Reduce the heat to low and continue cooking until the sauce is thickened, about 2 minutes more. Add the cheese and spinach Stir in the cheese, nutmeg, mustard, cayenne, salt, and pepper. Add the spinach and mix well. Keep warm over very low heat. Recipe Notes. Spinach shortcut Instead of blanching fresh spinach, thaw a 1. Make the cream sauce and add the thawed and drained spinach until heated through. Make ahead You can make the creamed spinach up to 1 day ahead. Press plastic wrap or parchment paper directly onto the surface to prevent a skin from forming. Cool to room temperature and then refrigerate. When ready to proceed, remove the plastic wrap and reheat over low heat until it just begins to bubble. Storage Store leftover creamed spinach in the fridge for up to three days. Reheat gently over low heat.