Recipe by Larry Jamison
"This recipe, as are most I have, was given to me by my mother, and is really simple and very tasty as a creamy citrus addition to fish or chicken."
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fresh spinach, rinsed and stemmed
cream cheese, softened
Delicious! I didn't have cream cheese so I substituted 1/2 cup parmesan cheese and added 1/2 tsp. minced garlic. It was delicious alongside baked cod.
Reviews were mixed in the family. Way too much lemon, 1 tsp should be plenty. Definitely needed more salt but left that up to everyone else to add to their preference. 1 BUNCH is not a good quantity description and you really need more than that as fresh spinach cooks down tremendously. It would be better to make the sauce on the side and allow everyone to add how much they want on to their individual portions. WIth those changes it would work better. It still lacked flavor for the majority of us. I like the concept but it needs tweaking. Will not make again as the recipe is.
This really couldn't have been any easier to make and a great way to use up lots of extra fresh spinach since it cooks down a lot. I added some garlic and it really wasn't necessary at all. The lemon juice made it taste really bright and clean, and reduced fat cream cheese made it taste indulgent. I served it with brown rice and grilled chicken. I had enough extra sauce that it tasted great over the rice. This isn't a really pretty side dish, but a completely delicious one to accompany a super quick mid-week meal. From pulling ingredients out of the refrigerator to sitting down to eat this was done in under 15 minutes including grilling the chicken.
i didnt have any fresh spinach so I used frozen (good but will defiently use fresh next time) added 1 tsp of garlic and cut the lemon juice and cream cheese in half (though I would like to play with thoes measurements a little more) over all great recipe even my picky eater was happy
I was looking for a quick side dish recipe that would use up a box of frozen spinach & this was it! I defrosted the spinach with 1/4 c. water in a small saucepan, then proceeded as directed. I did reduce the lemon juice slightly, as suggested by previous reviewer, though not by half - maybe halfway between 1/8 and 1/4 cup. Also added about 1/2 tsp. white pepper and a tiny pinch of nutmeg - just enough to cut the tang a bit. The dish was still very lemony & my husband LOVED it!
Loved it and so quick and easy. Made it twice this week. Love the taste of lemon in it. Thanks submitter.
This was an absolute hit with my family and guests. Everyone who ate wanted the recipe. It has become a staple in my home. We eat spinach, now, once or twice a week. If I could give more than 5 stars I would.
I had a 10 oz bag of spinach on hand and was looking for a new recipe, so I thought I'd give this a try. As written, it is very good, but the next time I tried adding one clove of pressed garlic with the water, and used garlic salt instead of the the plain salt. With the addition of the garlic I would definitely rate this as a "5 Star" recipe. Also, I have to double this recipe when I make it, because we can't get enough...even my picky 12-year old loves it!
* 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: 88
** Calories from Fat: 63
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