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Spinach- Spicy Cream Spinach with Cheddar Cheese

Source of Recipe

Featured in the November 1991 issue of Texas Monthly


Recipe Introduction

Chopped jalapeños give a lift to normally ho-hum spinach.

List of Ingredients

20 ounces fresh or frozen leaf spinach
1 tablespoon butter
1 white onion, peeled and finely chopped
2 garlic cloves, chopped (1 teaspoon)
1 to 2 jalapeños, stemmed and chopped (remove seeds if milder flavor is desired)
2 1/2 tablespoons flour
1 cup chicken or turkey stock
1 cup whipping cream
8 ounces sharp cheddar cheese, grated
1 teaspoon salt
1/2 teaspoon black pepper







Recipe

Wash spinach and remove any large stems. Cut or tear large leaves into small pieces. (Thaw and drain frozen spinach.)

In saute pan over medium-high heat, melt butter. Add onion, garlic, and jalapeños and saute until onions are translucent (do not brown). Stir in flour and mix well. Add stock and bring to boil. In small batches, wilt spinach in pan (if frozen spinach is used, add all at once). When all spinach is in pan, add cream and bring to boil. Lower heat to simmer. Add cheddar cheese and mix well. Season with salt and pepper.

May be made and reheated later. Serves 8 to 10.