Reviewed: Oct. 12, 2009

this was a really good recipe, i used fresh spinach, fat free milk, chopped onion, and 2 crumbled pieces of turkey bacon in them. it turned out great!

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duhnille

Cooking Level: Intermediate

Living In: Milwaukee, Wisconsin, USA

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Reviewed: Oct. 7, 2009

A really nice and easy way to use frozen spinach. I made it entirely on the stove top and added more milk as it was a little dry for my tastes. I also added a shallot.

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honey chile

Cooking Level: Intermediate

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Reviewed: Sep. 11, 2009

This was the best creamed spinach we've ever had!! I used cream instead of milk and fresh spinach instead of frozen. We'll be using this recipe from now on.

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Lace

Cooking Level: Expert

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Reviewed: Sep. 5, 2009

It was okay, and I will probably make again. My family felt it had too much nutmeg and could've used more salt. Which I added quite a bit to begin with.

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Cookin Mom

Cooking Level: Expert

Home Town: Cedar Hill, Texas, USA

Living In: Grapevine, Texas, USA

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Reviewed: Aug. 7, 2009

This is really good.

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SARAVERONICA

Cooking Level: Expert

Home Town: Pima, Arizona, USA

Living In: Bangalore, Karnataka, India

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Reviewed: Jun. 30, 2009

My favorite coffee shop recently stopped offering creamed spinach as a veggie option on their menu and I was devastated! I had never made creamed spinach from scratch at home, so I was looking for a simple recipe. This was exactly what I was looking for! The only thing I did differently was to skip the microwave step, sauteeing the garlic in the butter before making the roux in my dutch oven, and I used a pound of fresh baby spinach instead of frozen (next time I'll use a pound and a half). Even my daughter, who doesn't like cooked spinach, ate hers without complaint! Thanks for a great recipe that will absolutely be a regular in my kitchen :-)

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Keri

Cooking Level: Intermediate

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Reviewed: May 10, 2009

I made the cream spinach and it was very good!! I think this recipe is better than the cream spinach from Ruth Chris Steak House. I also saved some money and had plenty of left overs!!

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marj

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Reviewed: Apr. 12, 2009

I made this dish to accompany a prime rib I made for my family. I did make one change to my version. Less nutmeg for us...its so overpowering. Besides that, it was a lovely side dish.

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misskatie

Cooking Level: Expert

Living In: Valley Springs, California, USA

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Reviewed: Apr. 3, 2009

Pretty yummy. I'd never had spinach this way before. This recipe makes BIG servings.

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DetectiveL

Home Town: Toronto, Ontario, Canada

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Reviewed: Mar. 26, 2009

Very tasty, and I used canned spinach (if you do, just drain it well and use 2 cans). I did have to add a few more spices and some more milk to make my sauce creamy, but it turned out well. Even my toddler liked it, so I'll be making it again.

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SilverNBlack

Cooking Level: Expert

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Reviewed: Feb. 21, 2009

Wow! If you want me to describe how this tastes, it's almost like a light Alfredo sauce. I made chicken meatballs, rice and this creamed spinach recipe with fresh spinach. Can't wait to eat, I'm about to set the table but had to say "wow" and "yummy" first.

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SHIELALYNN

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Reviewed: Feb. 1, 2009

As did others, I used this as a base recipe, following the method exactly. I added in chopped green onion with the garlic, used 2 cups milk instead of part spinach liquid, added another 1/4 c. Parm. and 2 T. cream cheese.... and it was great!

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Fyona

Cooking Level: Intermediate

Living In: Knoxville, Tennessee, USA

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Reviewed: Dec. 27, 2008

I doubled the garlic for my family. It tasted great, but was rather thick. I'm used to more liquid in my creamed spinach.

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YVONNE J

Cooking Level: Expert

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Reviewed: Dec. 14, 2008

Mine didn't have a creamy flavor at all

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XYTHEX

Cooking Level: Intermediate

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Reviewed: Dec. 2, 2008

this was good but it did not come out very creamy but rather like a casserole-solid dorm. the taste was fine but it was not the consistency I was expecting.

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LYNN39SCAF

Cooking Level: Expert

Home Town: Philadelphia, Pennsylvania, USA

Living In: Phoenixville, Pennsylvania, USA

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Reviewed: Nov. 26, 2008

easy to prepare, and yummy. ai used fat free half and half and left out the cheese. Still tastes great and great consistancy.

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Andrea

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Reviewed: Nov. 11, 2008

Wow! My 11 and 9 yr olds fought over the last of this. It's that good and very easy. I didn't read the directions, but having cooked for a number of years, I figured out the method. OK, it wasn't as written but I had fabulous results. So I melted the butter in a saucepan, then gently cooked the garlic. Then I made this into a white sauce of sorts w/ the flour and milk. I squeezed my spinach dry as I don't care for that liquid in the spinach (tastes like the freezer), so I added more milk. It got a little dry while waiting to serve it, so I threw in some fatfree half and half (what a wonderful invention!!!). Add the nutmeg - freshly ground if you have it. It adds just the right touch to a creamed dish. I used white pepper and sea salt and plenty of fresh parm.. YUMMMMMMM!!!

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TOYMOMMY

Cooking Level: Intermediate

Home Town: Grosse Pointe, Michigan, USA

Living In: Troy, Michigan, USA

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Reviewed: Nov. 8, 2008

I only had skim milk onhand, so I added a couple tablespoons of whipped cream cheese to give it a creamier texture. I think the lack of "zing" a few have noticed comes from using frozen rather than fresh spinach. This is a good basic recipe, but I'll saute fresh spinach when making it next time.

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Jamie

Cooking Level: Intermediate

Home Town: Burke, Virginia, USA

Living In: Lorton, Virginia, USA

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Reviewed: Nov. 5, 2008

This was an excellent recipe!! I used fat-free milk and Asiago cheese... YUM!!

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LAURALLYNN

Cooking Level: Expert

Home Town: Manhattan Beach, California, USA

Living In: West Los Angeles, California, USA

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Reviewed: Oct. 29, 2008

I think this is terrific with a few changes. I sauteed fresh spinach and drained well. I cooked garlic in butter with about a half a cup of minced onion,flour until blended & then added the milk to make a cream sauce. I scraped maybe an pinch of nutmeg and zapped it up with a little cayenne. I used a little bit more parmesan & threw in a bit of swiss cheese. Delicious! Thanks so much for this recipe

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