When I was a kid, I used to beg my mom all the time to make creamed spinach with dinner. I’m, of course, talking about the frozen kind that you just had to heat up in the microwave. Mom made some things from scratch, but a fancy steakhouse side like this was not one of them. I was happy to eat what I considered a super tasty treat, and mom was just as happy to see me eat a vegetable, even if it was covered in cream.
To this day, creamed spinach remains one of my all time favorite sides. The cream really mellows out the more acrid elements of spinach and is overall just a lovely pairing. In the wintertime, I go full traditional with plenty of reduced heavy cream and freshly grated nutmeg, but now that the weather is warming up, I’m craving something a bit lighter. For this version, I added in a few extra veggies and swapped out the heavy cream for some light Greek yogurt instead. It’s still rich and creamy, with a little extra tang thanks to some Dijon mustard.
I have some spinach in my garden that overwintered from the fall, and I was tempted to use it for this recipe, but it just wasn’t quite ready yet. If you’re thinking about starting your first vegetable garden this year (and you SHOULD!), spinach and other leafy greens are great starter crops. They grow really quickly and easily, as long as the weather isn’t too hot where you are.
Growing your own food is one of the most soul satisfying practices on the planet. Not to mention, leafy greens like spinach, kale and swiss chard are the gifts that keep on giving. Once you snip off a few leaves, they’ll grow new ones until the weather becomes too hot to handle (these crops prefer cooler weather). You get to have a regenerating supply of food without having to do a whole lot to maintain it. Magic is real you guys. It just more commonly goes by the name of “nature.”
One Year Ago: Olive Oil and Honey Face Mask
- 2 teaspoons olive oil
- 1 shallot, thinly sliced
- 1-2 cloves garlic, thinly sliced
- 1/4 red bell pepper, thinly sliced into 1 inch strips
- salt and pepper to taste
- 2 teaspoons Dijon mustard
- 3/4 cup 2% Greek yogurt
- 8 ounces baby spinach
- Heat the olive oil in a large saucepan over medium high heat. Add the shallots, red pepper and garlic and saute until softened and lightly golden, about 2-3 minutes. Season with salt and pepper, then stir in the mustard and yogurt until the yogurt melts into a saucy consistency. Add the spinach and toss until it just wilts and is fully coated in the sauce, about 2 minutes. Taste and adjust the seasoning as needed. Transfer to a bowl and serve immediately.