Recipe by terry
"A spinach dish, creamed with a roux of butter, flour and water. It's very easy to make, but slightly time consuming on account using fresh spinach. It is well worth the effort though!"
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
butter or margarine
This recipe gets 5 stars for taste, but only 3 for clear instructions. The instruction assume you know how to make a roux. Luckily I did so it was easy enough. I added two cloves of garlic to the roux...yummmm. I steamed the spinach, and used that water to make the roux, but it was not enough so I also added enough milk to make the 1/2 cup. It was GREAT! next time I might add some chopped onion. Garlic and onion make just about everything wonderful!
I'm only giving this three stars because to me, this wasn't the creamed spinach I'm used to eating. Where was the milk or cream? I kept reading the recipe thinking that maybe I just wasn't seeing it. After I made my roux I added milk to the pan, stirred until thickend and then added in my spinach.
this recipe has the basic ingredients to get you started, but it needs a little half and half to get the cream flavor.
Thank you for uploading a recipe using fresh spinach and a roux! Almost all of the recipes on here just microwave frozen spinach and add fat free milk (bleck!). I doubled the amount of spinach and added a few crushed cloves of garlic to the butter when I was melting it to make the roux and about 1/2 cream after the roux had thickened to make it a bit creamer. You can also add 1 cup diced cooked artichoke hearts (or even the kind packed in water/oil) to make a spinach artichoke dip. Instead of garlic it is also really good with some nutmeg to make it taste Swedish.
I make this with a small package of frozen chopped spinach. Drain after cooking and make my roux with a little more butter and flour. Until a creamy consistency,then salt and pepper. Should cook roux a couple minutes to get rid of flour taste. It is pretty good. Thanks Terry
This was very tasty. I made a couple of changes, after reading the other reviews. First, I steamed my spinach in vegetable broth and used that in my roux as well. I also added a tsp of garlic. I will definitely make this again.
I had a craving for creamed spinach, and I have never made it before so wasnt sure what to look for in a recipe. I was craving something along the lines of boston market creamed spinach, so maybe its because I was wanting something specific that I didnt think this was great. Kind of bland, I did saute some onion in the butter before making the roux, but would like a little more flavor. Definately edible, just not memorable.
As far as creamed spinach goes... this is the best creamed spinach I've had. However, it's still creamed spinach. :)
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
** Calories: 37
** Calories from Fat: 13
New for spring! Good-for-you food you’ll love to eat.
The best ways to enjoy what’s in season right now.
Delicious recipes, party ideas, and helpful cooking tips! Get a year of Allrecipes magazine for just $9.99!
See a few simple shortcuts for making easy creamed spinach.
See how to make simple homemade creamed spinach.
Watch how to make this top-rated Spanish recipe.