*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
This recipe gets 5 stars for taste, but only 3 for clear instructions. The instruction assume you know how to make a roux. Luckily I did so it was easy enough. I added two cloves of garlic to the roux...yummmm. I steamed the spinach, and used that water to make the roux, but it was not enough so I also added enough milk to make the 1/2 cup. It was GREAT! next time I might add some chopped onion. Garlic and onion make just about everything wonderful!
Thank you for uploading a recipe using fresh spinach and a roux! Almost all of the recipes on here just microwave frozen spinach and add fat free milk (bleck!). I doubled the amount of spinach and added a few crushed cloves of garlic to the butter when I was melting it to make the roux and about 1/2 cream after the roux had thickened to make it a bit creamer. You can also add 1 cup diced cooked artichoke hearts (or even the kind packed in water/oil) to make a spinach artichoke dip. Instead of garlic it is also really good with some nutmeg to make it taste Swedish.
I make this with a small package of frozen chopped spinach. Drain after cooking and make my roux with a little more butter and flour. Until a creamy consistency then salt and pepper. Should cook roux a couple minutes to get rid of flour taste. It is pretty good. Thanks Terry
This was very tasty. I made a couple of changes after reading the other reviews. First I steamed my spinach in vegetable broth and used that in my roux as well. I also added a tsp of garlic. I will definitely make this again.
I'm only giving this three stars because to me this wasn't the creamed spinach I'm used to eating. Where was the milk or cream? I kept reading the recipe thinking that maybe I just wasn't seeing it. After I made my roux I added milk to the pan stirred until thickend and then added in my spinach.
I had a craving for creamed spinach, and I have never made it before so wasnt sure what to look for in a recipe. I was craving something along the lines of boston market creamed spinach, so maybe its because I was wanting something specific that I didnt think this was great. Kind of bland, I did saute some onion in the butter before making the roux, but would like a little more flavor. Definately edible, just not memorable.
This was met with mixed reviews. My husband and I couldn't even swallow our first spoonful (yuck!) but our 2 yearold couldn't get enough. He finished his then cleaned off our plate as well. I'll make this again......for him.