Creamed Spinach

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I was very disappointed with this recipe. I read most of the reviews before trying it, and knew ahead of time that I needed to make sure that I wrung the spinach out well before cooking. I also took the time to let the milk and chicken stock reduce. While the finished product was definitely edible and not overly disgusting, it certainly left a lot to be desired. I imagine the root of my disappointment stems from not using fresh spinach-it seems that frozen spinach really loses quite a bit of its flavor and while it works in a pinch as a minor ingredient in some recipes, it really shouldn't be used as the main star of a dish. Or...perhaps my disappointment just comes from a lack of the creamy, cheesy quality that I look for in creamed spinach. Just a note for those searching for the perfect creamed spinach recipe-this is not it. Sometimes the health factor is simply outweighed by the lackluster flavor element.

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This was good and healthy and there's a lot you can do to add to the flavor. I followed the recipe pretty closely, just used fresh spinach instead of frozen, and used the one percent milk and added 2 grated cloves of garlic, and a bit of grated parmesan cheese, no broth and no evapourated milk.The use of fresh spinach eliminates the green ooozy liquid some people had, next time I will add maybe some tumeric or ground mustard for extra flavor, it tends to be bland.

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Simply delicioso!!!! My husband loved it and definitively I will make it again!!! I did not add the flour as I am pre-diabetic and it was delicious!!!!

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First I want to say that they should change the picture on this recipe. It looks very unappetizing and it doesn't come out looking like that. I used recipe because it was healthy and because I had most of the ingredients at hand. I must admit that I used some herbed bursin cheese in place of the evaporated milk that I did not have, so mine wasn't quite as healthy, but instead of olive oil I used PAM, so that should even out (maybe. Anyway, I was very impressed with how good it was. I would definitely make it again!!!

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This was surprisingly rich and delicious. I could not believe how close it was to the usual steakhouse-with-cream version while being so relatively low fat. I used 2 big shallots and did not use the canned milk. We served it with Easter dinner. Will definitely be a keeper!

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Like some other reviewers, you MUST wring out the spinach as best you can. you will not have any problems with "lime green liquid" oozing on to your dinner plate! With that being said, this recipe was super easy, but did need much more salt and pepper than i anticipated. I think i'll add some garlic next time. It needed just a hair more "zip".

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I halved the recipe and used FF half and half instead of milk and condense milk. I also used cornstarch to thicken (gluten free. I also sauteed the onion/shallot in veggie spray (so no fat. It was delicious and I ate it all myself!!

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I was surprised to read the other reviews with not so favorable results. I made this last night and it was wonderful! I made it with skim milk and it was still delicious. I think the key is the simmering before adding the spinach---if you don't allow the milk and broth to thicken long enough, I can understand how this might turn out watery for folks. It is also important to tightly squeeze out excess water from the spinach. I plan to make this often as it is a great way to prepare a low fat side dish that is filling, yummy and so good for you!

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That dosent exactly look like creamed spinach.It looks like something you really dont want to eat.

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This is the worst creamed spinach I have ever eaten. It is tasteless, boring and a huge disappointment.