Easy Creamed Spinach

This is by far the easiest and the best creamed spinach recipe. . Don’t chase change thing! It’s perfect, thank you Martha!

Easy, fast and perfect as written!

Come on, you don't need that giant pot of boiling water to cook the spinach. Just put the spinach into a pot, spay it with water and cover and cook. Easier. Don't ask me how much water...just give it a spray from your sink, or if you washed fresh spinach, that's enough water. Great recipe, otherwise, though.

I added yoghurt and milk. It worked well.

This is the easiest and best tasting cream spinach recipe I have found. We absolutely love it and I always have to double it as nothing is leftover. It is very important to drain and squeeze cooked spinach so it's very creaming when mixed with sauce or sauce is too liquidy

I made this recipe for 14 people, and doubled it. It was delicious, and most of it was gone, but had a little left over. I found that the recipe did not come out as creamy as shown in the photo. So, after following the recipe (and doubling it), I did the following: in a separate pot, I melted 4 tbsp. butter, 6 ounces of cream cheese, and a half cup of milk. I then poured it over the spinach and it made it really nice and creamy. There was no need to add more onions or garlic -- that was fine. You could adjust these measurements, or just add the extra sauce a little at a time until it is the consistency you like. Overall, good recipe that I will make again!

Easy and Excellent! I made this with 1 lb of spinach and adjusted proportions. I've tried a LOT of creamed spinach recipes and this is by far the easiest and best tasting. I think it's the cream cheese that makes the difference. I used more onions and garlic, and grated some fresh nutmeg over it. I didn't use salt or pepper, except for salting the water. This was more than enough for 3 of us for dinner, with leftovers for today. This will now be my go-to creamed spinach recipe.

Great recipe! I used a box of frozen spinach, squeezed. The amount was perfect.

We love this recipe; but we are following the keto way of eating and I cannot find the nutritional information. Can anyone provide it?

Only use 1.5 lbs of spinach; 2.5 lbs is way off. Squeezing the water out of the spinach is very similar to squeezing water out of tuna. Don’t worry about the stems on the spinach leaves; they cook down and are quite edible. Recommend you shred the spinach as you are squeezing the water out. Don’t waste time trying to cut it up beforehand. Wasn’t crazy about the nutmeg. Someone else suggested adding pepper jack cheese; I think that’s a better suggestion.

The measurements were way off! 2.5 pounds of spinach is at least 8 servings, not 4, so I had to increase everything to get it to resemble a 'creamed' recipe. The batch of spinach shown in the video was about 1/3 of what I ended up with. Misleading!!

Super easy and delicious! I did make a few slight modifications just based on preference. I swapped the milk for heavy whipping cream which makes it a bit thicker. We are cheese lovers so I added a bit of monterey jack and fresh parmesan melted into the mixture as well. A little bit of red pepper flake adds a nice kick if you like to spice things up a bit. I make mine ahead of time and reheat in a ceramic dish in the oven on about 350 degrees for about 20 minutes. I like to experiment so I doctored this excellent basic recipe. It is fabulous as is as well so you can't go wrong with this one. It would make a nice appetizer with pita or tortilla chips.

I found it interesting to read great reviews about this recipe and another where one family decide to throw away the leftovers. I still decided to make the recipe exactly as it was written and this is what I discovered: TASTE Delicious. The white sauce was extraordinary and very easy to make. TEXTURE Terrible. The spinach turned out tough, rough, hard to chew and swallow. WHY? Just letting the spinach wilt in the boiling water for 1 minute is not enough and will not soften the spinach's fiber. WHAT TO DO Let the boiling water soften the spinach before removing and cutting. Since I did not want to throw away everything I added a cup of milk, covered the pot and let it simmer for 20 minutes until the spinach softened. It turned out excellent. Hope this helps!

This was my first time making creamed spinach and I had some sliced button mushrooms that I needed to use,so I sauteed them in butter and garlic and added them. It was delicious!! I loved that this recipe was so easy to follow. I making it again tonight to add with some steaks on the grill. Yum!

I made the cream spinach for the first time and it was great. I got it right by following the receipe and everyone enjoyed it even the ones who claim they didn't like spinach.

I felt like this recipe was kind of lacking... I cooked it exactly as it said to, but when it was finished it was much too milky and watery and the flavor wasn't that great... so what I did was take the whole mixture, spinach and all and put it in a sauce pan cooked it down so it wasn't as water, added a little garlic powder and bacon and when I got it to where it was kind of stringy looking I took it out and it was great! :)

This turned out terrible for me. I made the recipe exactly as instructed, and I believed it turned out how it should have. However, the flavor was terrible. My household doesn't have picky eaters, but none of us could even finish eating our helpings of this. Everyone agreed this recipe was "not a keeper" and we threw away the whole bowl of leftovers. I do not recommend.

Oh my gosh! This is the BEST creamed spinach i've ever had. My husband loved it too and he's a picky one! Thanks Martha!

Super yummy! All of the kids gobbled it up!

This recipe was really easy to make and absolutely delicious.