Laurie Colwins Creamed Spinach
Try this Laurie Colwins Creamed Spinach recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 6
vegetarian
white meat free
tree nut free
nut free
contains gluten
red meat free
shellfish free
contains dairy
pescatarian
- 1 clove garlic minced
- 4 tablespoons butter
- 1/2 teaspoon black pepper
- 2 tablespoons flour
- 2 tablespoons chopped onion
- 1/2 cup evaporated milk
- 2 10- ounce packages frozen spinach
- 3/4 teaspoon celery salt
- 6 ounces monterey jack cheese cubed
- one or more jalapeã±o peppers chopped (fresh or pickled)
- buttered bread crumbs (i used 1/2 cup breadcrumbs
- Carbohydrate 8.28113700421403 g
- Cholesterol 57.8073922343873 mg
- Fat 19.5239920144977 g
- Fiber 0.114958334579797 g
- Protein 10.0371163381485 g
- Saturated Fat 12.2099374263175 g
- Serving Size 1 1 Serving (88g)
- Sodium 251.899043838484 mg
- Sugar 8.16617866963424 g
- Trans Fat 1.15615552482879 g
- Calories 246 calories
Cook the spinach. Drain, reserving one cup of liquid, and chop fine. Melt the butter in a saucepan and add the flour. Blend and cook a little. Do not brown. Add onion and garlic. Add one cup of spinach liquid slowly, then add evaporated milk, black pepper, celery salt, and cheese. Add one or more jalapeño peppers (how many is a question of taste as well as what kind. Colwin used the pickled kind, from a jar. I used one fresh), and the spinach. Cook until all is blended. Turn into a buttered casserole topped with buttered bread crumbs, and bake for about 45 minutes at 300° F until the top is crisp and golden. If you want to speed up the browning, toast under the broiler.
