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creamed spinach

  • i

will be cooking our big meal Christmas Eve, and trying to simplify my life. looking for recs for superior creamed spinach to-go that I can pick up that morning.

first choice is freshly made that I can warm up later (assuming it's a dish that reheats well). second choice is pre-packaged but preferably not frozen. I've seen one brand in refrigerated cheese/deli section at Ralphs but can't remember the name....Otto's or somesuch.

needs to be Westside, between BH and SM, or Sherman Oaks/Studio City.

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  1. just had an awesome spinach gratin with cream/cheese/spinach and some kind of crisp top. Came hot from Joans on Third. it was dynamite.

    1. Are there any Boston Markets left?

      1. I get the creamed spinach occasionally from the Gelson's deli case in Sherman Oaks (on Van Nuys) and Encino and it's pretty good. (I'm sure the one in Studio City has it also.) You can taste it before buying to see if you like it.

        1 Reply
        1. re: Jwsel

          +1 for the Gelson's creamed spinach. Had it on thanksgiving & it was delish.

        2. I would check with Bristol Farms. They have locations in SM, Westwood and West Hollywood

          3 Replies
          1. re: Ernie

            I'm probably in the minority, but not a BF fan. stopped by the new superduper one in West L.A. a month ago and apart from a cool poke bar, wasn't impressed w/ their hot food selection—all looked lifeless and dried out. also find their prices higher than everyone else's.

            1. re: iOnLa

              I was thinking along the lines of their heat-and-serve selection, not their hot foods which I agree tend to look tired

              1. re: Ernie

                right. I'm doing my main shopping at Ralphs so I'd probably go w/ their heat-and-serve brand. this obviously requires some serious comparison tasting ahead of time, by which time I'll be sick and tired of the stuff.

          2. ok, thanks. it's a toss-up between Gelsons and Joans.

            Boston Market sucked the last time I tried their roast chicken/potatoes/spinach to go.

            2 Replies
            1. re: iOnLa

              Call ahead to order it ahead or confirm it is available that day if Joan's. They rotate their stuff.

              1. re: jessejames

                thx, and good to file away for the future.

            2. Creamed Spinach a la Lawry's from their website:
              2 pkgs. (10 oz. each) frozen chopped spinach, thawed
              4 slices bacon
              1 small onion, minced
              2 cloves garlic, minced
              2 tablespoons flour
              1 teaspoon Lawry's Seasoned Salt ½ teaspoon freshly ground black pepper, or to taste
              2 cups milk

              Drain spinach well and squeeze out excess moisture with hands; chop finely and set aside. Fry bacon in heavy skillet until crisp; remove, drain and chop. Sauté onion and garlic in bacon drippings; add flour, Lawry's Seasoned Salt and pepper and blend thoroughly. Slowly add milk, stirring constantly until thickened. Add spinach and bacon; heat.

              Makes 4 to 6 servings.

              3 Replies
              1. re: wienermobile

                lol. actually thought Pioneer Woman's recipe looked damn near perfect:

                I may resort to making it. It all looks simple until I take into account all the other things I'm juggling. if only Lawry's was open during the day....

                1. re: iOnLa

                  I find her recipes to be very good... which causes great cognitive dissonance because I think her TV show is to vomit...

                  1. re: susiequeue

                    agreed! on one one show she poured heavy cream into ground beef for burgers. made me nauseous just looking. but then she made spring rolls with turkey leftovers that looked fantastic. totally hit or miss.

                1. sorry, koo koo roo, if they still have locations open.

                  1 Reply
                  1. re: kevin

                    the one in SM on Wilshire is still open but haven't been in ages. might take a look while I'm down there next week. not getting very favorable reviews for their sides on yelp. I know...I know...

                  2. You should check with Huckleberry.

                    1 Reply
                    1. re: ipsedixit

                      hmmmm. that wouldn't have occurred to me. thx.
                      stopped by for an apple pie for Thanksgiving but couldn't justify spending $50 on their cranberry/apple croustade or the stunning looking chocolate pumpkin pie.

                    2. Bay Cities has a great creamed spinach.

                      2 Replies
                      1. re: yogachik

                        aha. think you've hit the sweet spot, which is somewhere between Bird's Eye and Huckleberry/Joan's. will call to make sure they have it and will report back after the holidays.

                        1. re: iOnLa

                          I think Joans may have been called a souffle--anyways, it was damn good.

                      2. Another idea would be to get Saag Paneer from your favorite local Indian restaurant.

                        5 Replies
                        1. re: orythedog

                          that's actually a genius idea, and a healthier alternative to all the heavy cream.
                          so now I could use some input on best "decent" Indian in same zone, which probably means one of the joints on Wilshire—Chandni, Nawab, Akbar, India's Oven.....

                            1. re: jessejames

                              one recipe I looked up (Aarti's) had mostly spices and the cheese w/ yoghurt. then I checked another and it had the same heavy cream etc. etc.

                              it was a good suggestion but I'm going to stick w/ my original plan—better fit w/ the menu and the crowd.

                              1. re: iOnLa

                                If you ever want a low-calorie creamed spinach recipe, consider this one: http://www.bigoven.com/recipe/463651/...

                                It's a very good recipe that relies on light cream cheese instead of heavy cream. I make it for Thanksgiving and people don't even know it's low-calorie. I also rarely add the butter or the full amount of cream cheese it calls for, though I add salt and pepper to taste.

                                The recipe sometimes disappears from the web, so I'll repeat it here:

                                1 head Roasted garlic
                                1 teaspoon Olive oil
                                1 large Vidalia onion
                                10 ounces Frozen spinach
                                1/4 teaspoon Nutmeg
                                14 ounces Chicken broth
                                3 tablespoons light Cream cheese
                                1 teaspoon Butter
                                1/2 Lemon; juiced
                                1 1/2 teaspoons Salt
                                1/2 teaspoon

                                Creamed Spinach Preparation

                                Preheat oven 350 degrees F.

                                Place garlic on a piece of aluminum foil and lightly spray the garlic with olive oil cooking spray once. Wrap aluminum foil around the garlic to form a tight package. Roast for 45 minutes. Once garlic is cool enough to handle, remove from aluminum foil and set aside.

                                In a nonstick 10-inch saucepan, heat 1 teaspoon olive oil over medium-high heat. Add onions and saute until translucent, about 1 1/2 minutes. Add spinach and nutmeg and saute for 1 minute. Add chicken broth and bring to simmer; simmer for 1 minute. Pour mixture into a food processor, and then squeeze the garlic cloves from the head of roasted garlic, discarding the skin. Add all remaining ingredients. Pulse until creamy. Serve warm.

                                1. re: Jwsel

                                  have you ever tried this w/ fresh spinach. I've never had any luck w/ frozen spinach—never manage to squeeze all signs of life out of it.

                        2. I love the creamed spinach at Gabby's Express. They for sure will make it to go.


                          2 Replies
                          1. re: Dommy

                            What, where, is Gabby's Express?

                            1. re: OCEllen

                              They are on the Westside, in Culver City and MDR. Most of their items are okay, especially for fast food... but that creamed Spinach is wonderful. Not too creamy. Not too over cooked. Great flavor aside from the cream and the spinach.



                          2. Frozen spinach can be dull and woody tasting, and baby spinach has weak flavor and turns slimy when cooked. So, say the folks at Cooks Country, use the mature, thick curly spinach leaves.


                            4 tablespoons unsalted butter
                            8 slices (thin) prosciutto, chopped fine
                            2 (10-ounce) bags curly-leaf spinach, stemmed and torn into bite-sized pieces (do not use baby spinach as it turns slimy when cooked)
                            1 small onion, chopped fine
                            2 teaspoons minced fresh sage
                            4 garlic cloves, minced
                            1/8 teaspoon ground nutmeg
                            2 tablespoons all-purpose flour
                            1 3/4 cups whole milk
                            3/4 cup grated Parmesan cheese
                            Salt and pepper

                            1. Melt 1 tablespoon butter in large Dutch oven over medium heat. Cook half of prosciutto until lightly browned and crisp, about 5 minutes; transfer to paper towel-lined plate. Add spinach to pot in handfuls, stirring to allow each batch to wilt slightly before adding next. Continue to cook until spinach is uniformly wilted and glossy, about 1 minute. Transfer spinach to colander set over bowl and press with wooden spoon to release extra liquid.

                            2. Wipe out Dutch oven and melt remaining butter over medium heat. Add onion, remaining prosciutto, and sage and cook until onion is softened, about 5 minutes. Stir in garlic and nutmeg and cook until fragrant, about 30 seconds. Stir in flour and cook until golden, about 1 minute. Whisk in milk and simmer, stirring constantly, until thickened, about 3 minutes.

                            3. Return spinach to pot and stir until heated through, about 1 minute. Off heat, stir in 1/2 cup Parmesan and season with salt and pepper. Transfer to serving bowl, sprinkle with remaining Parmesan, and top with crispy prosciutto. Serve.

                            Mr Taster

                            1 Reply
                            1. re: Mr Taster

                              curly spinach leaves—you're killing me.
                              oh, the heat-and-serve brand at Ralphs is Harry's—if anyone's tried it, would love feedback.