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My Mother used to crumble up Soda Crackers or Saltines in her creamed spinach. If you try that then eliminate the salt in the recipe. It’s also a good way to get rid of stale crackers. I’m from the 1950’s so I ate Whatever was put in front of me at the dinner table—-or else!!! I’ve got younger friends who have looked at creamed spinach and actually said they wouldn’t eat that green slime. If I tried that back when I was young I would get a dirty look from my Father and so I ate it and I’m here to tell you that I not only survived but I’m healthy to this day and I will darn near eat Anything at least once to give a try.
I made this and it tastes very heavy. Is that what is supposed to taste like? I had it once before and the flavor was similar but not so heavy. Is there something to substitute to make it lighter? Hope that makes sense
I think the actual high-end steak houses use rendered beef fat from the steaks in with the butter. If you don't have 30-day aged prime steaks, this is about as good as you are going to get. Unless you just add some bacon fat instead.
Your recipe makes no sense. First you're dropping the spinach into a pot that has a tablespoon of butter so that it will wilt. Then you set the spinach to drain on a colander. Then afterwards you blot the spinach on paper towels to remove moisture. Don't care how much the spinach has drained. The leaves are coated with butter, and blotting and squeezing the spinach, to remove moisture is going to be an oily mess. Then you drop a clove of garlic into the butter with the onions so that it will give it a hint of flavor. Then remove the clove, so that it will not be too overpowering. Then you throw in chopped garlic into your butter/flour rue!? What gives? Who filmed this?
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I use this recipe when I don’t have heavy cream.
Another winner from Chef John. Thank you!
Hey it looks like the link is broken can you post the amounts for the recipe in the comments?
CJ was that video designed to be out of focus or was your studiotte invaded be intergaliactical beings?
Hella salt lmao
My Mother used to crumble up Soda Crackers or Saltines in her creamed spinach. If you try that then eliminate the salt in the recipe. It’s also a good way to get rid of stale crackers.
I’m from the 1950’s so I ate Whatever was put in front of me at the dinner table—-or else!!!
I’ve got younger friends who have looked at creamed spinach and actually said they wouldn’t eat that green slime.
If I tried that back when I was young I would get a dirty look from my Father and so I ate it and I’m here to tell you that I not only survived but I’m healthy to this day and I will darn near eat Anything at least once to give a try.
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perfect, thanks !
I made this and it tastes very heavy. Is that what is supposed to taste like? I had it once before and the flavor was similar but not so heavy. Is there something to substitute to make it lighter? Hope that makes sense
I wish the li k to the written recipe worked
Made this for Thanksgiving this year. I've always loved creamed spinach, and now I know a delicious recipe! Thanks video from 12 years ago!
Where are the measurements 😢
Where are the measurements??
I think the actual high-end steak houses use rendered beef fat from the steaks in with the butter. If you don't have 30-day aged prime steaks, this is about as good as you are going to get.
Unless you just add some bacon fat instead.
I made this for the first time today using this recipe it was delicious I will definitely make it again
Why use jar garlic? Just chop some fresh damn garlic.
Why western exposure for draining?
I just made this spinach and it is delicious, thank you for sharing.
very most effordable recipe
I thought creamed spinach also has cheese
What? No cream?
Where can I find measurements?
I see. Creamed spinach is thickened spinach soup
Your recipe makes no sense. First you're dropping the spinach into a pot that has a tablespoon of butter so that it will wilt.
Then you set the spinach to drain on a colander. Then afterwards you blot the spinach on paper towels to remove moisture. Don't care how much the spinach has drained. The leaves are coated with butter, and blotting and squeezing the spinach, to remove moisture is going to be an oily mess.
Then you drop a clove of garlic into the butter with the onions so that it will give it a hint of flavor. Then remove the clove, so that it will not be too overpowering. Then you throw in chopped garlic into your butter/flour rue!?
What gives?
Who filmed this?
I didn’t understand what is the secret ingredient you out in for 2min? Thanks
Wow yummy food
My mom made this is a stand-alone dish either served with eggs sunny-side up or with mashed potatoes. Delicious & healtjy!