Spicy Cream Spinach with Cheddar Cheese
Jalapenos are the most popular chile peppers in the US. This is probably due to the availability and versatility of the chile. Jalapenos have a balanced combination of flavor and heat.
The demand for these have caused breeders to develop a broad range of varieties. You can now get jalapenos with various heat level and sizes. These can be used in salsas, stuffed, or eaten straight with cheeseburgers (my personal favorite).
Ingredients:
20 oz. fresh or frozen leaf spinach
1 Tbsp. butter
1 white onion, peeled and finely chopped
2 garlic cloves, chopped
1-2 jalapeno chiles, stemmed and chopped
2-1/2 Tbsp. flour
1 cup chicken or turkey stock
1 cup whipping cream
8 oz. sharp cheddar cheese, grated
1 tsp. salt
1/2 tsp. black pepper
Instructions:
Wash the spinach and remove any large stems. Cut or tear the large leaves into small pieces. (Thaw and drain the frozen spinach.)
In a saute pan over medium-high heat, melt the butter and add the onion, garlic and jalapenos. Saute until the onions are translucent (do not brown). Stir in the flour and mix well. Add the stock and bring to boil. In small batches, wilt the spinach in the pan (if frozen spinach is used, add all at once). When all the spinach is in the pan, add the cream and bring to a boil. Lower the heat to a simmer and add the cheddar cheese. Mix well and season with the salt and pepper.
The dish can be made ahead of time and reheated later. Yields 8-10 servings.
Recipe featured in the November 1991 issue of Texas Monthly.