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Reviewed: Jan. 12, 2008

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.

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misspamci


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Reviewed: Dec. 30, 2007

this recipe has the basic ingredients to get you started, but it needs a little half and half to get the cream flavor.

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Valerie


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Reviewed: Dec. 21, 2005

This was met with mixed reviews. My husband and I couldn't even swallow our first spoonful (yuck!), but our 2 yearold couldn't get enough. He finished his, then cleaned off our plate as well. I'll make this again......for him.

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Siria www.monsterinlaws.com


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Reviewed: Apr. 4, 2005

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.

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LINDA MCLEAN

	Cooking Level: Expert Home Town: Livingston, New Jersey, USA Living In: Flanders, New Jersey, USA
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Reviewed: Oct. 27, 2004

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!

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6 users found this review helpful

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JuiceMom

	Cooking Level: Expert Home Town: Toronto, Ontario, Canada Living In: Chicago, Illinois, USA
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Reviewed: Feb. 27, 2004

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.

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RACHAEL

	Cooking Level: Expert Home Town: Minneapolis, Minnesota, USA Living In: Palm Springs, California, USA
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Reviewed: Jan. 24, 2004

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

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8 users found this review helpful

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awesome in tummy


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