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Best Creamed Spinach Recipes?

Tom P Nov 14, 2007 11:06 AM

Would love to hear your favorites

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  1. Candy RE: Tom P Nov 14, 2007 12:05 PM

    Chop a large shallot and sautee in about 2 Tbs. butter until softened. Add chopped fresh spinach or frozen choped spinach that has been defrosted squeezed dry and then heavy cream and S&P to taste. Sometimes I add sauteed sliced mushrooms.

    1. s
      Springhaze2 RE: Tom P Nov 14, 2007 12:11 PM

      Tyler Florence's recipe on one of his shows was excellent. Check the Food Network website.

      1. s
        smartie RE: Tom P Nov 14, 2007 12:47 PM

        cooked spinach, well drained, then add to a bechemel sauce with a little nutmeg. Put under the grill with some parmesan and cheddar on top till brown.

        1. b
          bananie RE: Tom P Nov 14, 2007 05:07 PM

          This is the recipe I always use and it is really good. I often make it the day before and then reheat.


          1. coll RE: Tom P Nov 15, 2007 01:32 AM

            Besides nutmeg, I think granulated garlic is essential.

            6 Replies
            1. re: coll
              alkapal RE: coll Nov 15, 2007 04:27 AM

              what is granulated garlic? vs. garlic powder? how are they different in flavor/use?

              1. re: alkapal
                coll RE: alkapal Nov 15, 2007 04:57 AM

                Powder is powdery! Granulated is rougher, like salt crystals, and has more flavor than powder.

                1. re: coll
                  alkapal RE: coll Nov 15, 2007 05:33 AM

                  sub granular for powder one-for-one?

                  1. re: alkapal
                    coll RE: alkapal Nov 15, 2007 12:16 PM

                    Sure why not! I never measure it anyway, just taste it until it seems right. But granular might be a little stronger.

                    1. re: coll
                      alkapal RE: coll Nov 15, 2007 04:36 PM

                      thanks, will look for it.

                      1. re: alkapal
                        chef chicklet RE: alkapal Nov 21, 2007 09:15 AM

                        I use it a lot, it does help boost flavor!

            2. b
              burlgurl RE: Tom P Nov 15, 2007 04:06 AM

              Ruth Chris Steakhouse has their menu online..I enjoy this side more than my steak!
              Recipe Yield
              7 1/2 cups
              Equipment Needed: Kitchen Measuring Utensils
              Kitchen Spatula / Spoon
              2 qt sauce pan
              Wire Whisk
              Serving Bowls
              Ingredients: 3 lbs Frozen Chopped Spinach
              1/2lb Salted Butter
              1/2 cup All Purpose Flour
              1/2 tbsp Salt
              1/2 tbsp White Ground Pepper
              1 cup Half & Half Cream
              Step 1 Place thawed spinach into strainer and squeeze out all water. Squeeze water until the spinach yields 1 1/2 lbs.

              Step 2 Melt butter in sauce pan on medium temperature.

              Step 3 Add flour and cook on medium heat for about 5 minutes stirring constantly with a wire whisk. Cook until Roux is light tan. (An undercooked Roux will be floury tasting).

              Step 4 Add salt and pepper to the Roux and mix well.

              Step 5 Add half volume of the Half & Half Cream, bring to a boil stirring well. Add in drained spinach and mix well, then add the other half of the cream.

              Step 6 Lower the heat and simmer for 10-12 minutes until spinach is tender, remove from heat.

              Step 7 Serve immediately.

              4 Replies
              1. re: burlgurl
                MysticYoYo RE: burlgurl Nov 21, 2007 03:22 AM

                "1/2 tbsp White Ground Pepper"

                What's the diff between white and black ground pepper? Is it taste, or just the aesthetic appeal?

                1. re: MysticYoYo
                  coll RE: MysticYoYo Nov 21, 2007 03:43 AM

                  Both! I use white in anything light colored (like potato salad or cream sauce for example) and it also has a slightly milder taste. I also use it in spinach, and tomato gravy and probably as much as black now that I think about it.

                  1. re: MysticYoYo
                    chef chicklet RE: MysticYoYo Nov 21, 2007 09:18 AM

                    i love white pepper, it does have its own taste very different ( to me than black). It is hotter, has bite. Hot and sour soup, that is the ingredient that makes it "hot".
                    In certain dishes, I bloom it, treating it like any other spice that needs to have heat and a little oil to bring it all out. I use it in mac and cheese, bechamel sauce and seafood dishes. You have to try it, you'll see the difference.

                    1. re: chef chicklet
                      Clarkafella RE: chef chicklet Nov 21, 2007 03:12 PM

                      Someone once told me that white pepper is the only pepper that is digestable, but I have no idea if that is true or not...

                2. alkapal RE: Tom P Nov 15, 2007 04:29 AM

                  i love love love spinach dishes, too. not to hijack the thread, but please include any recipes for something like stouffer's spinach souffle. please? ;-)

                  4 Replies
                  1. re: alkapal
                    toodie jane RE: alkapal Nov 16, 2007 09:16 AM

                    You'll find this much lighter than Stouffer's, but use the above recipe. Just work 4 egg yolks and some parmesan into the cream sauce off the heat, and then fold stiffly-beaten egg whites into the sauce. Bake in ungreased high-sided container at 350 till puffy and slightly golden. Serve at once.

                    **add a tiny pinch of cream of tartar and salt for each egg white beated--helps egg whites hold their volume.

                    1. re: toodie jane
                      alkapal RE: toodie jane Nov 16, 2007 11:48 AM

                      toodie jane, use burlgurl's recipe from ruth'schris? whew! ;-D'

                      1. re: alkapal
                        toodie jane RE: alkapal Nov 16, 2007 11:56 PM

                        well, that amount of butter and flour for 1 cup liquid is a bit overkill, but basically make a nice thick cream sauce (you could use milk rather than cream because of the richness of the egg yolks) maybe add some thyme and plenty of nutmeg for flavor, then add in the eggs, etc.

                        This method works for almost any veg, pureed. Try eggplant if you like that veg. Tasty!

                        1. re: toodie jane
                          alkapal RE: toodie jane Nov 17, 2007 04:20 AM

                          thanks, i think i've got a master recipe then!

                  2. s
                    Shunick RE: Tom P Nov 15, 2007 05:45 AM

                    I wish someone could come up with the recipe from Peter Luger's Steak House in NYC. They claim there is no cream in it.

                    1. NYchowcook RE: Tom P Nov 15, 2007 06:23 AM

                      In my view, creamed spinach should be simple, and mine is from Deborah Madison, I believe:
                      Clean fresh spinach. Remove stems and tear into pieces. Heat in covered pan for several minutes until wilted.
                      Gently heat cream w/ one clove smashed garlic. Remove garlic and stir in cooked spinach. Sprinkle w/ nutmeg, S&P.
                      I would only add shallot if using frozen spinach to liven up the taste, which is not needed w/ good fresh spinach.

                      1. m
                        mdepsmom RE: Tom P Nov 16, 2007 08:29 AM

                        I love Ina Garten's spinach gratin. Soooo good. I'm making it for Thanksgiving.


                        1. s
                          SonyBob RE: Tom P Nov 16, 2007 08:55 AM

                          There's a lot of people that don't like Brennan's but they do make a good creamed spinach. This is directly copied from their cookbook. I hope I don't get sued.
                          3/4 cup (1 1/2 sticks) butter
                          10 ounces fresh spinach leaves washed, stemmed and chopped
                          1 1/2 cups onion, finely chopped
                          1/4 cup all-purpose flour
                          2 cups scalded milk
                          1 teaspoon salt
                          pinch of white pepper
                          pinch of nutmeg
                          Melt 1/2 cup butter in a large saute pan; add the spinach and cook over medium heat a few minutes until wilted.
                          In a large saucepan, melt the remaining 1/4 cup butter. Add the onion and cook over medium heat until tender. Using a whisk, blend the flour into the mixture, then gradually pour in the milk. Stir until smooth, then add the spinach. Season with salt, white pepper, and nutmeg. When the mixture is thick and warmed through, remove it from the heat and serve.

                          1. c
                            Clarkafella RE: Tom P Nov 17, 2007 06:00 AM

                            My ex-sister-in-law used to make Spinach Madeline for special occasions, and that stuff was incredible! She never would give me the recipe, and now she has moved on, but I got my nephew (her son) to do some spying for me. He couldn't give me the exact recipe, but he did find out that the secret ingredient was hot velveeta! I know, I know- most people turn up their noses at velveeta. Which is probably why it is the "secret" ingredient. But I never would have guessed that it was included in this dish if my nephew hadn't told me!

                            Here is a recipe from cooks.com that seems like it might be pretty similar to my ex-SIL's:

                            SPINACH MADELINE

                            20 oz. pkg. chopped spinach
                            4 oz. evaporated milk
                            4 tbsp. butter
                            1/2 onion, chopped
                            2 tbsp. flour
                            3/4 tsp. garlic salt
                            3/4 tsp. celery salt
                            1 tbsp. Worcestershire sauce
                            3/4 c. milk
                            6 oz. Velveeta hot cheese
                            4 oz. spinach liquid
                            Lemon juice
                            Bread crumbs
                            1/2 tsp. pepper

                            Defrost spinach and save liquid. Squeeze dry. Make white sauce by melting butter and adding flour. When cooked, add onion. Cook until tender, not brown. Add evaporated milk and spinach liquid. Add spinach and the juice of one squeezed lemon. Add remaining ingredients. Fry bread crumbs in butter. Bake in oven for 20 minutes.

                            1. Rubee RE: Tom P Nov 17, 2007 10:40 AM

                              We like it rich and creamy so I always add a little mascarpone.

                              1. OysterHo RE: Tom P Nov 17, 2007 02:07 PM

                                This is the easiest you'll ever make:

                                2 boxes of frozen chopped spinach
                                cream cheese
                                rondele garlic cheese spread or boursin cheese spread
                                salt to taste

                                Cook spinach, but not all the way. Drain.
                                Put some butter, cream cheese and a package of cheese spread in the cooked spinach over very low heat and stir until heated through.

                                1. alkapal RE: Tom P Nov 21, 2007 01:41 AM

                                  this indian creamed spinach is out of this world delicious. i could eat it every single day!


                                  be sure and look at variations and serving suggestions.

                                  you will love it -- i ga-ron-tee! ;-)

                                  1. Tom P RE: Tom P Nov 21, 2007 07:10 AM

                                    Thanks everyone. I decided to go with the Ruth's Chris version, as I actually worked as a waiter there for many years and loved their creamed spinach. After a shift, we would all gather in the kitchen and inhale the remaining creamed spinach.

                                    One note if you ever do this version: we all added worstershire and tabasco to it, and it made it even better. So when I make it today (one day ahead) I will add those ingredients.

                                    I am going to try a lot of these others, though, thanks!

                                    1. c
                                      craiger1ny RE: Tom P Nov 21, 2007 02:45 PM

                                      Hi Everyone,

                                      Never been much of a Spinach fan, but tried some Creamed Spinach with Black Truffle & Parmesan from Dishes at Grand Central a few weeks ago, and I loved it. I would really be appreciative of anyone who might have a recipe that would fit the above description.


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