Jalapeño Creamed Spinach
Jalapeño Creamed Spinach
This is the TWR Southwestern take on the delicious and rich side dish that is Creamed Spinach. Mine’s got Peppers, Garlic, Cream Cheese, and plenty of Spinach. It’s very easy to double up if you need more.
10 oz Spinach
1/4 Sweet Vidalia Onion chopped
1/4 Red Bell Pepper julienned & halved
1 Jalapeño finely chopped
1/2 Jalapeño sliced into rounds
1 Stalk Celery sliced & chopped
2 Cloves Garlic minced
3/4 Cup Half ‘n’ Half
2 oz Cream Cheese
1/4 Cup Parmesan grated
Shake Cayenne Pepper
Shake Smoked Paprika
Butter
The first step is to bring a large pot of salted water to boil. Once it’s frothing, drop in the Spinach and let them cook for 30 seconds to a minute.
Once the time is up, drain them in a strainer, and drown them in a bowl of ice cold water. After a few minutes, pour em through the strainer again. Then, squeeze the Spinach leaves of most of their excess and green water and then throw em in a bowl for later.
Now get a Dutch Oven good and hot on medium before plopping in some Butter. Once it’s all melted and bubbly, drop in the Red Bell Peppers, Jalapeños, Celery, & Onion. Let that cook and get soft.
Once the Veggies are soft and cooked, throw in the Garlic and cook for just a minute or so more.
Next up add the Half’n’half & Cream Cheese and stir and stir and stir until the Cream Cheese is all melted.
Now’s the time to dash in the Cayenne, Paprika, & any other Spices you’d like to add.
After stirring for just a brief moment, add the drained Spinach, stir some more, and then add the grated Parmesan Cheese. Then, of course, stir some more.
Finally, plate the delicious Creamed Spinach and place some beautiful Jalapeño rounds on top. Add some extra Paprika shakes if desired. Enjoy as a great side dish to some Bison, Swordfish, or Tuna steak!
