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Prep Time: 10 Minutes Cook Time: 16 Minutes |
Ready In: 26 Minutes Servings: 6 |
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I have been playing with recipes for about a year and finally came up with this. It's perfect for stuffing in mushrooms (bake at 375 degrees for 15 minutes), serving as a side, or even baking in a dish with artichokes alongside crackers at a dinner party (bake at 350 degrees for 20 minutes)! Ingredients:
1 (10 ounce) package spinach (frozen) |
2 cups water |
2 tablespoons butter |
1/4 onion (minced) |
3 garlic cloves (minced) |
1/3 cup half-and-half (or cream) |
1/4 cup parmesan cheese (grated) |
1/8 cup monterey jack cheese (shredded) |
salt |
pepper |
Directions:
1. Heat the spinach and the water in a saucepan over high heat.
2. Melt the butter in a skillet on medium heat and saute onions.
3. Take the spinach off of the heat and strain in a mesh colander pressing the spinach to drain all of the water. Set aside.
4. Cook the onions until translucent, about 10 minutes. Add the spinach, the garlic and continue sauteing for 1 minute.
5. Add the half and half and brink to a low boil. Add the parmesan cheese and stir to incorporate. Once the spinach has come to a low boil again add the monterry jack cheese and stir to incorporate. Salt and pepper to taste. Cook on a low boil for an additional 2 minutes.
6. If the mixture gets too thick you can add half and half a tablespoon at a time until the spinach is the consistency you like.
7. Enjoy!
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