Reviewer:

Reviewed: Jun. 8, 2013

We all loved this recipe! Even my boys who initially snubbed their noses at "the green stuff" on their plates admitted that it was "...actually really good, Mom!". No leftovers at all.

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healthymama

Reviewed: Jun. 7, 2013

A little too lemony. Lots of garlic.

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Cy's Girl

Reviewed: Jun. 5, 2013

I added a little sugar (about 2 tablespoons) to cut the bitterness.

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DOODLEJR

Reviewed: May 6, 2013

Very good... my only change is that the 6 cloves of garlic are a little much... I just use two of the big cloves and that's usually enough. Melt the butter and cook the garlic in first then put the spinach in. Very nice side dish for quick week night meals.

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Reviewer:

R8DERMAN

Cooking Level: Expert

Home Town: Atlanta, Georgia, USA

Living In: Cumming, Georgia, USA

Reviewed: Apr. 20, 2013

Sauteed mushrooms and garlic in butter first then added fresh spinach and a splash of white wine

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Allison

Reviewed: Apr. 19, 2013

Added a bit more lemon juice and topped with garlic and herb feta. MMMM Good.

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Reviewer:

Susan Lee

Cooking Level: Expert

Living In: Austin, Texas, USA

Reviewed: Apr. 9, 2013

Very good! My bad for not measuring out the lemon juice - came out a bit sour. But that's my fault. Otherwise, very good.

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Reviewer:

purplegin

Reviewed: Apr. 8, 2013

Easy, fast and delicious.

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Reviewer:

LJOY

Reviewed: Mar. 16, 2013

Im not a fan of cooked spinach, but my husband absolutely loved this! I think the recipe should be doubled if you are cooking for a crowd or large family since 2 bags of spinach really wilts down to almost nothing! Made the house smell yummy, and the spinach was very flavorful without having to add table salt.

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