Comments on: Creamed Spinach

By: Phoebe Moore (L&L Recipe Developer)

Phoebe Moore (L&L Recipe Developer) — Fri, 19 Jan 2024 17:51:15 +0000

In reply to Stace. Hi Stace, thanks for your feedback! I'm glad you were able to adjust the recipe to your taste.

By: Stace

Stace — Wed, 17 Jan 2024 19:48:43 +0000

I always either leave a great comment, or none…
Regretfully I can’t do either for this recipe!
Creamed spinach has always been one of my favorites.
I made this as is, by the “done part”, I tasted.
It was definitely subpar.
I reviewed numerous creamed spinach recipes so I had an inkling of what it needed!
Ended up adding:
– doubled the salt (and I’m definitely not a salt person)
– 3 oz cream cheese
Roughly 1 tsp nutmeg (kept adding until it tasted to my liking!)
It now tastes very good!!!
Thank you for the base recipe!!!
🙂

By: Jeanine Donofrio

Jeanine Donofrio — Thu, 11 Jun 2020 21:59:54 +0000

In reply to Eniko. I'm so glad you loved it!

By: Eniko

Eniko — Thu, 11 Jun 2020 13:20:56 +0000

I just made it with frozen spinach…..it’s a flavor bomb! I highly recomend this recipe

By: Jeanine Donofrio

Jeanine Donofrio — Fri, 03 Jan 2020 19:43:32 +0000

In reply to Lindsey. Hi Lindsey, I haven't tried this one with frozen spinach. I think fresh has a better texture and flavor.

By: Lindsey

Lindsey — Mon, 30 Dec 2019 17:58:23 +0000

Can you use frozen spinach?

By: Jeanine Donofrio

Jeanine Donofrio — Sun, 08 Dec 2019 18:09:16 +0000

In reply to Elizabeth. I'm so glad you loved this one as well! :)

By: Elizabeth

Elizabeth — Sat, 30 Nov 2019 20:08:53 +0000

Delicious and very easy. Pulled together at last minute (along with l&l mashed potatoes) for thanksgiving dinner 2019. A really nice, flavorful, easy addition to the dinner spread. A keeper!

By: candy rudman

candy rudman — Thu, 21 Nov 2019 16:55:14 +0000

Im going to try it

By: Jeanine Donofrio

Jeanine Donofrio — Fri, 08 Nov 2019 23:45:00 +0000

In reply to Kristen.

Hi Kristen, I love coconut milk the best – homemade cashew cream could work, if it was blended to the right consistency (not super thick). Store bought nut milk would be too thin here unless it’s simmered down longer to thicken. Yogurt could work but would require a different cook time so that it won’t curdle. In short, I think either would work but wouldn’t be a 1:1 swap without adjusting some of the method. I hope that helps!