Tyler Florence on Twitter "Spinach Bacon Crepes, Sauce Mornay.


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Fry in the oil until golden brown, 3 to 4 minutes. Transfer to a paper-towel-lined plate to drain. (If desired, keep the fried onions warm in a 200 degrees F oven.) Finely mince the fennel and the.


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Heat a large pot over medium heat. 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 spoon to help it wilt. Keep adding more spinach when there is room in the pot. Cook the spinach until it is dry, then.


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Fry in the oil until golden brown, 3 to 4 minutes. Transfer to a paper-towel-lined plate to drain. (If desired, keep the fried onions warm in a 200 degrees F oven.) Finely mince the fennel and the remaining onion half. Heat a medium saute pan over medium heat and glaze it with the olive oil. Add the fennel, onion, garlic and a few pinches of.


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Directions. Preheat oven to 350 F. Roast the head of garlic in an aluminum foil pouch. Break up head into cloves, season with olive oil, and bake about 20 minutes. Reserve. Wash and drain spinach. In a medium-high skillet, heat butter with olive oil, adding garlic and spinach. Cook until spinach wilts; then remove garlic.


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Cooking Channel serves up this Creamed Spinach recipe from Tyler Florence plus many other recipes at CookingChannelTV.com

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Preparation. Heat a large pot over medium heat. Drizzle with a 2-count of oil, add the butter, and stir it around so it melts. Sauté the onion and garlic until soft, about 5 minutes.


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Drain the spinach but keep some of the water clinging to the leaves. Heat the butter and oil in a large skillet over medium-high heat and add the spinach and garlic. Cook, turning frequently.


Tyler Florence on Twitter "Spinach Bacon Crepes, Sauce Mornay.

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Instructions. Melt 1/4 cup of butter in a medium-sized pot over medium heat. Whisk in the flour and cook for a couple of minutes until light golden. Add in the onion and cook until transparent (about 2-3 minutes), then add the garlic and cook until fragrant (about 30 seconds).


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Pour half of the bechamel into a blender along with 1/2 cup of the spinach. Blend until completely smooth. Add the remaining spinach to the pan with the remaining bechamel, then add the spinach puree.


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