Creamed Spinach

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Tasty and healthy too.

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just ok, I would start with frying onions and garlic in the butter, leave out the eggs and nutmeg. This is much better, my mother made this for us as we were growing up. Salt to taste. Yummy!!

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For those of you who commented that the spinach was too salty, perhaps you didn't use 'kosher salt' as indicated in the recipe. This makes a big difference. Because of its fine grain, a teaspoon of regular table salt contains more salt than a tablespoon of kosher salt whose granules are far larger and more coarse. A teaspoon of kosher salt would be the equivalent to a little over a quarter teaspoon of table salt.

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less salt,nutmeg & egg...taste good

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i followed the recipe and it was good. i, personally, will ease back on the nutmeg or take it out all together next time. i will hold off on all the salt, too, so i can add parmesan, and use the salt to taste. also, i didn't like that you had to keep going back and forth from a hot to a cooler surface, just streamline it.

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This is a very good recipe for very good (but not excellent creamed spinach. The best part about this recipe is that it is ridiculously easy to follow/make. I followed previous raters' advice and did not kill the spinach by over-salting. The seasoning turned out perfectly. The only slight change is I will add a bit less egg the next time - it turned out very "eggy" for my taste.

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This was so delicious and easy! I used 3 packs of frozen spinach and no eggs and it was creamy and really tasty.

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Absolutely fabulous! I have made this three times and every time my family rants and raves. There are never any leftovers. Love it!!!!!

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Its average as nutmeat is missing and it is not actually that creamy! Not terrible however, its just my recipe is better!

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fabulous!