Comments on: Creamed Spinach

By: Patricia

Patricia — Sun, 13 Mar 2016 20:40:11 +0000

Before I saw this one I used the one on all recipe for frozen spinach. Only had one box. Cut ingredients in half. It was awesome. Yours is very much the same. Held up well and even better leftovers. Served two/twice.

By: Linda Weber

Linda Weber — Mon, 16 Mar 2015 17:27:23 +0000

Does this reheat well? Best way to do it? Thanks Linda
—Reply posted by DJ on 3/16/2015
Hi Linda, I don’t know. Probably not. I think what you COULD do is blanch the spinach in salt water, then shock it in ice water. Squeeze out the water. From there, you can probably store the spinach for a few days, and probably even freeze it (something like vacuum pack would work well, I think). Then, if you want to re-heat it, just get a hot pan, add some cream and onion and when it’s getting thick, add your spinach and warm it up, season and eat. I think this is your best bet. Literally refrigerating and reheating this “may” work within a 24 hour period, but I think the spinach will turn brown and the cream may “break” when being reheated. All in all, it’s a pretty quick thing to throw together, but … you could process a lot of the spinach and just have it lying around, ready to go. I think that’s a good “middle ground’. I hope this helps! 🙂

By: Janet

Janet — Thu, 29 Jan 2015 03:43:32 +0000

Just starting on a ketogenic lifestyle. Made this tonight to pair with a steak.OMG, it's heavenly. I added a little grated parmesan on top.

I halved the recipe, and I wish I didn't! Thanks!

---Reply posted by DJ on 1/28/2015
Oh, I like the parmesan idea! Thanks for the thought! :)

By: DJ Foodie

DJ Foodie — Wed, 06 Aug 2014 04:00:26 +0000

Glad to hear it, Norma! Yep, frozen spinach is pretty compact. A little goes a long way. Next time just splash a bit more cream in there! 😉

By: Norma Edwards

Norma Edwards — Sun, 03 Aug 2014 19:44:09 +0000

I tried this this weekend for my granddaughter who loves creamed spinach! It was really good, even my husband who doesn’t like greens at all loved it. I think I had a little too much spinach, I used two bags of frozen spinach, so I didn’t have a lot of cream in relation to the amount of spinach, but it was delicious.

By: DJ Foodie

DJ Foodie — Mon, 09 Jun 2014 20:44:52 +0000

Hi Mindy. I haven’t tried it, but … I honestly see no reason why not! I’d say go a bit light on the cream cheese to start. My concern is that it’s so fatty that it might break, resulting in a broken mess of protein globules floating in a sea of fat. It’ll still taste good, but … it may look a bit weird. If you just add a bit at a time and keep it moving while the cheese melts into it, it should stay nice and creamy. I hope this helps! 🙂

By: Mindy

Mindy — Sun, 08 Jun 2014 21:55:18 +0000

Could this be done with frozen spinach? Maybe even some cream cheese? 😉
Thanks!

By: DJ Foodie

DJ Foodie — Mon, 24 Feb 2014 01:29:33 +0000

Julia … WOW! That’s quite low! The problem is … there are only 3 macro nutrients. If you take from one, another needs to go up. If you want to eat low-carb AND low-fat, then really all that’s left is protein. I don’t want to cause troubles and I don’t know WHY your doctor has suggested you cut your fats so low, but I do know that many doctors come from very outdated nutritional information. They’re there to fix the problem, but have very little training in preventative measures … like diet and nutrition. I might suggest talking to another doctor, or finding a support group to wrap your head fully around the topics. I can’t imagine a low-fat cream as being anything other than a Frankenfood. My mind goes to alternatives like cream cheese or coconut milk, but both are filled with fats. Usually low to no fat products are high in carbs. I really wish I had a better answer for you!

By: Julia

Julia — Sun, 23 Feb 2014 23:09:06 +0000

I love your recipes b/c they use ingredients I have on hand. But my dietician has suggested I eat 48 grams of fat or less in a day. Is there any decent low carb lower-fat substitution for heavy cream in sauces?

By: DJ Foodie

DJ Foodie — Tue, 23 Jul 2013 02:35:16 +0000

Oh Fiddlesticks, Alice! I’m sorry! I even remember the moment where I meant to add it, but … didn’t! It’s what I like to call a "heaping cup" of cream. A cup, plus … a little more. Thank you for pointing it out! 🙂