Prep 10 mins
Cook 30 mins
I don't know who Madeline is but her spinach is pretty good.
- 2 packages chopped spinach
- 4 tablespoons butter
- 2 tablespoons flour
- 1 medium onion, chopped
- 2 -4 cloves garlic, minced
- 1⁄2 cup evaporated milk
- 1⁄2 teaspoon pepper
- 3⁄4 teaspoon celery salt
- 6 ounces jalapeno jack cheese, cut into small cubes
- 1 teaspoon Worcestershire sauce
- Cook spinach according to directions.
- Drain and keep liquid.
- Melt butter in saucepan over low heat.
- Add onion and garlic and cook until soft but not brown.
- Add flour, stirring while blending.
- Add 1/2 cup reserved spinach liquid and evaporated milk, stirring constantly to avoid lumps.
- Cook until smooth and thick.
- Continue stirring.
- Add pepper, celery salt and cheese.
- Stir some more till melted.
- Combine with cooked spinach.
- Top with buttered bread crumbs if desired.
This recipe is so simple to make, and it tastes absolutely fantastic. So many people overlook spinach as a side dish, but it is one of the best veggies to serve. The idea of using Jalapeño Jack Cheese was a wonderful additon. It gave the dish another layer of flavor that was wonderful and unexpected. I will definately keep this recipe in my t&t cookbook. Thanks for sharing.
Hooray for Madeline! I made this tonight for dinner with baked fish and it was great. I make the sauce and then place fresh spinach leaves on top and covered it, when they were wilted I blended them in with the sauce. Since we are trying to put more fiber in our diet I put in a can of well drained garbanzo beans,too. Very nice side dish, but I will add more flour next time to take up the liquid from the spinach. Thanks, Carole in Orlando
Spinach delish!!! I substituted cream for the evap milk and I didn't have monterey pepper jack, so I used a cheddar/jack cheese combo and diced a jalepeno. I also added a couple of tablespoons of crispy bacon--WOW! I think the cheddar, cream, and bacon made this recipe a keeper! YUM!