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Feb 13, 2007 03:20 PM

Creamed spinach recipe

All the ones I've looked at so far look gross -- I'll cook with cream of mushroom soup on pain of death, I'm afraid. Any ideas?

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  1. gross how? If I know that then maybe I can suggest something less disgusting to you. I lvoe creamed spinach

    1. There was a long thread on how to make good creamed spinach in late December. I've linked it here for your reference:

      It seems like the recipes break down on two sides of the coin -- frozen spinach/canned soup or frozen spinach/bechamel sauce. Personally, I like the Lawry's recipe, which is linked below and uses a bechamel sauce:

      A couple of posters in the original thread made theirs with fresh spinach and whipping cream. While I'm sure such a preparation is decadent and delicious, I guess I always felt that if I had the fresh spinach, I'd rather serve it in a preparation that allowed it's freshness to shine rather than loading it up with a cream sauce, but to each their own.

      1. Unless creamed spinach isn't really your thing, this recipe is delicious:

        1. I make creamed spinach without using cream. I make a white sauce (bechamel) with shallots and garlic and and chopped frozen spinach. Season with nutmeg, salt and pepper. Also very good with ground coriander.

          1 Reply
          1. re: bolivianita

            I do a bechamel and then add a cup of milk. Garlic, nutmeg, salt and white pepper. I add parmesan sometimes too. Can't remember what else. The best I ever made was last spring with local spinach, I always wondered how Michael Jordons got theirs to a souffle quality and the answer is really good fresh spinach, but don't know exactly why though.

          2. this sounds crazy but it's really simple and tastes delicious.

            chop a bag of fresh spinach
            heat some olive oil and butter in a pan...i use a non-stick wok
            add some minced onion and a clove of garlic
            add spinach
            add a few spoons of TempTee whipped chive cream cheese, a few spoons of sour cream and a few spoons of parmesean cheese.


            I assure you, it's tastes delicious.

            2 Replies
            1. re: jenniebnyc

              I do something very similar on the rare occasions of making creamed spinach--drain the cooked spinach very well and then add some Boursin herbed cheese and stir over medium heat til incorporated...very tasty and quick and not swimming in a goopy unhealthy sauce--I think that's what bothers me about creamed spinach.

              1. re: Val

                Agree. I think that's why I like it too. Also, b/c it is very easy!