Have any of you ever bought frozen creamed spinach? Is it fit to eat?

M

melissa-dallas

Well-known member
I'm not sure where to even find it here, but saw a quickie dinner recipe that looked intriguing that was just a 1/2 pound of pasta cooked and combined with rinsed drained & quartered artichoke hearts and a thawed package of creamed spinach, then topped with a bunch of cheese and baked. I know homemade creamed spinach is easy, but was just curious about the frozen.

 
I have used the frozen regular spinach, and while it is not nearly as good as fresh,

it has its place. Give it a try first.

 
DH is a creamed spinach fan - brands vary wildly, and Green Giant is UGH. Chowhound recommends

White Rose or Boston Market.

Epinions likes Seabrook Farms

Here is Mark Bittman's recipe:

Mark Bittman’s Creamed Spinach
from How to Cook Everything- Page 326-327.

Serves Four

This recipe is actually a variation of the Creamed Onions recipe and so you have to read the variation and then make the changes to the original recipe. I will just write out the changed recipe below, but note that you would look on page 327 to start.

1 1/2 Pounds trimmed and well cleaned spinach (cheat…I used Trader Joe’s Chopped Organic Spinach because that is all I had when I had a craving for this!)

1 Cup Cream (I used raw cream but you can use regular or organic but not ultra pastuerized if being traditional)

2 Tbs Butter (I used raw spring pasture butter, but a brand like Presidente or Kelligold would work great!)

Pinch freshly ground nutmeg (I eliminated this and added some garlic powder. My family does not like nutmeg in non-sweet dishes)

Fresh ground pepper to taste

 
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