Reviewed: May 24, 2012

Very Good!

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Reviewer:

Dee

Cooking Level: Expert

Living In: Atlanta, Georgia, USA

Reviewed: May 20, 2012

Tasted as good as spinach can taste. Many people liked it.

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Reviewer:

azarret114

Reviewed: May 16, 2012

Oh my, this is DELICIOUS!! I have been a big fan of Boston Market's creamed spinach, but as I have gotten older, it just has not pleased my taste buds as it did before. I have tried at least 20 different recipes, including my own concoctions, and this is the only one that I LOVE. It is cheesy, creamy, and oh so perfect. I did, however, ROUGHLY follow the directions. I needed to alter the recipe to serve only myself and my daughter (hubby was at work). I used a 12oz bag of frozen spinach that I cooked and drained COMPLETELY (this makes all the difference for those who said it was too watery). Then I sauteed the onions and garlic and added the cream. I also added a heaping spoonful of cream cheese and a pinch of nutmeg before adding the other cheeses. I did not have provolone so I used Montery Jack and Parmesan and a bit of super sharp aged cheddar; I did not measure but it was probably about what the recipe called for. This was SO GOOD! Thank you so much for finally satisfying my desires for an awesome creamed spinach. If it were not for the lack of nutmeg, cream cheese, and sharp cheddar (which it needed) in the recipe, then I would have rated it a five star.

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Reviewer:

sarazion

Cooking Level: Expert

Living In: Garden City, Michigan, USA

Reviewed: May 11, 2012

I think this will be awesome with tweaks. I agree w/another reviewer 3, 10 ounce bags are pretty intimidating so I only used 2. A stock pot is better suited at least until wilted; but I'll personally use frozen chopped spinach the next time. And even though I cut back the heavy cream there was still this surplus that never absorbed. That being said it was better than another recipe I've tried, and closer to the taste I love at a major restaurant chain. Will try to make again to get the texture down. Husband loved it.

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Reviewer:

SMURPHETTE75

Cooking Level: Intermediate

Home Town: Durham, North Carolina, USA

Living In: Atlanta, Georgia, USA

Reviewed: May 6, 2012

After trying and trying to get this right, this recipe did it. I added a touch of nutmeg. YUM

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Reviewer:

Carol

Reviewed: Apr. 22, 2012

Of course I had high hopes for this and thought it would be delicious or I wouldn't have tried it...but I was let down. I didn't have provolone on hand (Hubs detests it with a passion) but I did have a good Italian Fontina. Unfortunately it was, "rich, heavy, and creamy."

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Reviewer:

naples34102

Supporting Member (Click to learn more about Supporting Membership)

Cooking Level: Expert

Home Town: Milwaukee, Wisconsin, USA

Living In: Mequon, Wisconsin, USA

Reviewed: Apr. 21, 2012

made just like the recipe.... except used 1 cup of cream instead of 1 1/4 cup and used a whole purple onion diced and 4 cloves of garlic minced. it was delicious!

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Reviewer:

lisamarie78

Cooking Level: Expert

Home Town: Porterville, California, USA

Living In: Tulare, California, USA

Reviewed: Apr. 8, 2012

Mmmmm :) I wish I made more of this! It was SOOOO good. I didn't exactly measure my parmesan, and just threw in a 6 oz package of provolone (8 slices). I like a little nutmeg in my Creamed Spinach so I put a little touch of that. Yum yum. I could eat this stuff all day. Serve with some bread to soak up all of that cream.

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Reviewer:

SunnyRJ

Cooking Level: Intermediate

Living In: Albuquerque, New Mexico, USA

Reviewed: Apr. 6, 2012

I took this to our Christmas dinner and my Gram and Aunt specifically requested it again for Easter. A snap to make and delicious to boot!

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Reviewer:

Aunt B

Reviewed: Mar. 26, 2012

This is soo good..and I am a harsh critic. The only things I changed are, I added more garlic and used a hand grater on fresh garlic and the onion so it melts into the butter and you dont bite into any chunks and I used a shredded blend of cheeses, parm-provolone-asiago and fontina. I brought this to a dinner party and everyone was asking for the recipe. Delish!

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