Laurie Colwin's Creamed Spinach with Jalapeno Peppers

[Suzanne F]

Laurie Colwin's Creamed Spinach with Jalapeno Peppers

Serves 8 as Side.

This is an adaptation of a recipe from Home Cooking. Laurie Colwin had it at a dinner in Dallas, and says it was "so good it made me want to sit up and beg like a dog." I can't believe that you can feed 8 people with this recipe, though, since 2 of us have easily finished a half-recipe.

• 2 pkg (10 ounces each) frozen spinach
  
• 4 T butter, plus extra for topping
  
• 2 T flour
  
• 2 T minced onion
  
• 1/2 tsp (one clove) minced garlic
  
• 1/2 c evaporated milk
  
• black pepper to taste
  
• 3/4 tsp celery salt
  
• 6 oz Pepper Jack cheese, cubed
  
• 1 or more chopped jalapenos, fresh or pickled
  
• bread crumbs
  

Preheat the oven to 300 degrees F.

Cook the spinach. Drain well and reserve 1 cup of liquid. Chop the spinach fine.

Melt the butter, blend in the flour, and cook very briefly. Add the onion and garlic. Cook more, without letting anything brown.

Slowly whisk in the spinach water and the evaporated milk. Add the pepper, celery salt, cheese, jalapenos, and spinach. Cook on low heat until the cheese is melted and the mixture is blended.

Pour into a buttered baking dish or casserole and top with buttered bread crumbs. Bake for about 45 minutes, until bubbly and golden.

Keywords: Hot and Spicy, Vegetables, Tex-Mex, Side, Cheese

( RG592 )