A group of friends was chatting about the holidays and of course that quickly turned into a conversation about food and recipes. One clever gal said she always served a new dish at Thanksgiving and that seemed like such a fun thing to try. Most everyone has lots of tradition surrounding holiday dinners and for my family that basically means you get the same – although bountiful and delicious meal twice over the course of about a month or so. There’s nothing wrong with that. The holidays wouldn’t feel right without my sister’s green beans, my son’s macaroni and cheese, my mom’s dressing recipe- now my responsibility, homemade cranberry sauce, potatoes- sweet or not, and a big fat perfectly roasted turkey. That being said, it couldn’t hurt to add a little something to the menu and that’s what got me experimenting with a perfect recipe for creamed spinach.
I thought I had it down, but that was before my friend Mary G. showed up with a marvelous little dish of creamed spinach that included artichoke hearts. It was easy to fall head over heels in love with that tasty addition, but her recipe, as many are, was just throwing in this and that and giving it a taste. It definitely contained creamed cheese which was a good idea. Parmesan might have made it feel more like a dip. It needed to be creamy and the cream cheese adds a nicer texture without a lot of taste or a bunch of heavy cream. The spinach had to be “real.” Frozen is okay for some things, but not as the star of the dish. Plus, we know that any respectable spinach requires a little garlic and nutmeg to go to a party. And if it is indeed a party, how could a small splash of sherry hurt? Further experimentation revealed that this recipe can be made at least a day ahead and heated in the oven for a few minutes. Leftover possibilities, should any exist, are endless from stuffed mushrooms, to omelets, to a quick bite straight from the fridge when no one is looking. This will be the “new dish” at the table this year, but I think it’s going to enjoy year-round success. Grilled steak and creamed spinach for New Year’s Night anyone? You’re going to love this. Enjoy!
Delicious Creamed Spinach and Artichoke Hearts
(Serves 4- 6 as a side dish. Easy to double)
Ingredients
2 bags (20-24 oz) fresh spinach, large stems removed
1 can artichoke hearts, tough outer leaves removed, centers chopped
1 ½ Tbsp butter
3 garlic cloves, minced
1 Tbsp flour
1/3 cup half & half
3 oz cream cheese (could use Neufchatel)
½ tsp salt
¼ tsp nutmeg
1 Tbsp sherry (optional)
Directions
Steam spinach in boiling water till tender. This should only take a couple of minutes.
Drain and allow to cool while making sauce.
Melt butter over medium high heat in a large sauce pan.
Add garlic, cooking for about one minute until it is soft.
Stir in flour and cook about 30 seconds.
Add half & half and stir. (hint: if you warm it in the microwave it makes for easier combining.)
Add cream cheese and stir to thoroughly combine. Remove from heat.
Using your hands or a towel, squeeze spinach to remove as much water as possible and lightly chop.
Add spinach and artichokes to the cream mixture.
Stir in salt, nutmeg, and sherry.
Pour mixture into a casserole dish 8 x 8 or equivalent size.
· You may bake immediately at 350 degrees for about 15 minutes or cover with plastic wrap, refrigerate and bake as needed.
