This is a membership forum. As a guest, you can click around a bit. View 5 pages for free. If you would like to participate, please join.

[ Pitmaster Club Information | Join Now | Login | Contact Us ]

There are 4 page views remaining.


No announcement yet.

Looking for a Creamed Spinach recipe

  • Filter
  • Time
  • Show
Clear All
new posts

    Looking for a Creamed Spinach recipe

    Got the kids all home for a night next week and am going to serve a small rib roast. Want to serve it with creamed spinach. Anyone have a good creamed spinach recipe they'd like to share?

    Thanks in advance.

    Fresh spinach -- I prefer baby spinach leaves -- wash and spin dry

    Melt about a tablespoon of butter in a large skillet (you'll need a lid for this).
    add some chopped onion (optional) cook til soft. Low to medium heat.
    Add chopped garlic, cook until just soft and fragrant.
    Add spinach to pan and cover. Stir once and a while to mix the leaves.

    When everything is wilted, add chunks of cream cheese. Stir to melt. Salt and pepper to taste.


    • TripleB
      TripleB commented
      Editing a comment
      Would never think cream cheese. Gonna buy fresh, bagged spinach...so about 2? Also, one package cream cheese, 1/2 a package....?? I can approximate butter, onion and garlic. Thanks.

    CandySueQ I am gonna make this tonight! Love me some spinach. Thanks!


      I have made this several times and it is a hit.

      Creamed Spinach Deluxe

      Yield: 6 servings

      • ½ cup water, divided
      • 36 oz baby spinach leaves
      • 2 tablespoons (¼ stick) butter
      • ⅓ cup onion, chopped
      • 1 bay leaf
      • ⅛ teaspoon dried red chile flakes or ¼ to ½ tsp Aleppo pepper
      • ¼ teaspoon cracked black pepper
      • ¼ cup all purpose flour
      • ¼ teaspoon salt
      • 1 cup whole milk
      • ¾ cup heavy cream
      1. Bring ¼ cup water to boil in large pot. Add ½ of spinach to pot; toss until wilted but still bright green, about 3 minutes. Add remaining water and spinach one bag at a time and toss until just wilted. Transfer spinach to strainer set over large bowl. Press on spinach to release all liquid. Transfer spinach to work surface; coarsely chop. (Can be prepared 1 day ahead. Cover and refrigerate)
      2. Melt butter in heavy medium saucepan over medium heat. Add onion, bay leaf, dried chile flakes, and pepper; sauté until onion is soft but not brown, about 3 minutes. Whisk in flour and salt. Cook until mixture is pale gold and has nutty aroma, whisking constantly, about 3 minutes. Gradually whisk in milk. Boil until thick, stirring constantly, about 2 minutes.
      3. Add cream to béchamel; whisk until mixture is smooth and begins to simmer. Removebay leaves. Add spinach and stir until heated through.
      4. Season to taste with salt and pepper. Serve
      Note: Be sure to remove as much water as you can from the cooked spinach (otherwise the finished dish may be watery, rather than creamy).
      Alternate: Add spiced bread crumb; Heat 3 tbsp butter in a 12" skillet over med-high heat. Add ½ cup bread crumbs, ¼ tsp paprika, and salt and pepper to taste; cook, stirring, until golden brown, about 2 minutes. Set aside and then sprinkle on top to serve.

      Modified Epicurious: Bon Appétit | March 2006 by Suzanne Tracht


      • TripleB
        TripleB commented
        Editing a comment
        Bon Appetit is always a great source. I have tried many recipes from them. Thank you.

      I use similar to what CandySueQ does but i also add some sour cream and omit the onion.

      If you can get cream cheese that is, lol.


        The best creamed spinach I ever had was at the Berghoff Restaurant in Chicago. Your inquiry got me to wondering if anyone had come up with a recipe that mirrored it. This is what I found: https://www.food.com/recipe/berghoff...spinach-158490 . I haven't tried it yet so I can't give any assurances. But if it is half as good as the original, it is heavenly.


        • TripleB
          TripleB commented
          Editing a comment
          Nutmeg.....interesting. Nutmeg is an engaging spice and compliments cream based recipes well. Again interesting ingredient. Thanks for providing the link.

        • SheilaAnn
          SheilaAnn commented
          Editing a comment
          Draznnl love the berghoff! Especially their root beer.

        This is the basic recipe for Lawry's The Chop House in Dallas that I use every Christmas. The only thing I do differently is I don't waste the bacon grease and use heavy cream instead of milk because I am gluten fat bacon sucking pig.. I fully confuse to being a gravy sucking pig...

        • 20 ounces frozen chopped spinach 2 packages
        • 4 slices finely chopped bacon
        • 1/4 cup minced onion
        • 4 tablespoon all-purpose flour
        • 2 teaspoon Lawry's seasoned salt
        • 1 teaspoon black pepper
        • 3 teaspoons minced garlic
        • 2 cups warmed milk
        • Cook the spinach according to the package directions and drain well. Fry the bacon bits until crisp and set aside. Remove most of the bacon drippings from the pan (NO!).
        • Sautée the onion in the remaining pan drippings until very tender (about 10 minutes). Add the bacon to the onion mixture for the last couple of minutes of cooking.|
        • Remove the onion/bacon mixture from the heat and stir in the flour, salt, pepper, and garlic and blend thoroughly - it will be a thick paste roux.
        • Add the warmed milk all in one step (USE Heavy Cream!). Return the mixture to medium heat and stir continuously until thickened and smooth.
        • Add the spinach and mix thoroughly. Keep the finished dish warm until ready to serve.


        • TripleB
          TripleB commented
          Editing a comment
          Thank you. I thought the same thing when I read the recipe....needs something heavier than milk. Appreciate your emphasis on heavy cream.

          Lawry's originated in Los Angeles. It's prime rib cart is legendary (in Los Angeles). I grew up with Lawry's seasoned salt in the house and use it in my rubs today. I went to look up the Lawry's history on their website and was surprised on a few things.

        • bbqLuv
          bbqLuv commented
          Editing a comment
          Frozen Chopped spinach got my vote for creamed spinach.


      No announcement yet.
      Rubs Promo


      These are not ads or paid placements. These are some of our favorite tools and toys.

      These are products we have tested, won our top awards, and are highly recommend. Click here to read how we test, about our medals, and what they mean.

      Use Our Links To Help Keep Us Alive

      A big part of this site is our unbiased equipment and product reviews. We love playing with toys and we have no problem calling them the way we see them. Some companies pay a finder’s fee if a reader clicks a link on AmazingRibs.com and buys a product. It has zero impact on our reviews, zero impact on the price you pay, and the sites never tell us what you bought, but it has a major impact on our ability to keep this site alive! So before you buy, please click our links. Here’s a link that takes you to a page on Amazon that has some of our favorite tools and toys: https://tinyurl.com/amazingribs

      Bring The Heat With Broil King Signet’s Dual Tube Burners

      3 burner gas grill

      The Broil King Signet 320 is a modestly priced, 3-burner gas grill that packs a lot of value and power under the hood. Broil King’s proprietary, dual-tube burners get hot fast and are able to achieve high, searing temps that rival most comparatively priced gas grills. The quality cast aluminum housing carries a Limited Lifetime Warranty.

      Click here to read ourcompletereview

      Our Favorite Backyard Smoker

      The amazing Karubecue is the most innovative smoker in the world. The quality of meat from this machine is astonishing. At its crux is a patented firebox that burns logs above the cooking chamber and sucks heat and extremely clean blue smoke into the thermostat controlled oven. It is our favorite smoker, period.
      Click here for our review of this superb smoker

      Surely you know somebody who loves outdoor cooking who deserves a gift for the holidays, birthday, anniversary, or just for being wonderful. There he is, right in the mirror! Here are our selections of best ideas, all Platinum or Gold Medalists, listed by price.

      Click here to see our list of Gold Medal Gifts

      The Pit Barrel Cooker May Be Too Easy

      The PBC has a rabid cult following for good reason. It is absolutely positively without a doubt the best bargain on a smoker in the world. Period. This baby will cook circles around the cheap offset sideways barrel smokers because temperature control is so much easier.

      Click here to read our detailed review and the raves from people who own them

      Masterbuilt MPS 340/G ThermoTemp XL Propane Smoker

      This is the first propane smoker with a thermostat, making this baby foolproof. Set ThermoTemp’s dial from 175° to 350°F and the thermostat inside will adjust the burner just like an indoor kitchen oven. All you need to do is add wood to the tray above the burner to start smokin’.

      Click here to read our detailed review

      Is This Superb Charcoal Grill A Kamado Killer?

      The PK-360, with 360 square inches of cooking space, this rust free, cast aluminum charcoal grill is durable and easy to use. Four-way venting means it’s easy to set up for two zone cooking with more control than single vent Kamado grills. It is beautifully designed, completely portable, and much easier to set up for 2-zone cooking than any round kamado.

      Click here to read our detailed review of the PK 360

      Click here to order directly and get an exclusive AmazingRibs.com deal

      Grilla Pellet Smoker proves good things come in small packages

      We always liked Grilla. The small 31.5″ x 29.5″ footprint makes it ideal for use where BBQ space is limited, as on a condo patio.
      Click here for our review on this unique smoker