Description

This creamy spinach madeline (Emerald Cream With Red Pepper) is a delightful and vibrant side dish, perfect for busy families seeking a flavorful veggie boost. It offers a rich taste and easy preparation, bringing warmth and color to any meal.

Ingredients

Scale

20 oz frozen chopped spinach
4 oz cream cheese
2 tbsp unsalted butter
2 tbsp all-purpose flour
1.5 cups milk or half-and-half
0.5 cup yellow onion, finely diced
2 cloves garlic, minced
0.25 cup red bell pepper, finely diced
0.5 cup Parmesan cheese, grated
0.5 cup Monterey Jack cheese, shredded
0.5 tsp salt
0.25 tsp black pepper
Pinch nutmeg

Instructions

Prep the Spinach: Thaw frozen spinach completely and squeeze very dry. If using fresh, blanch briefly, cool, then squeeze dry. Chop the spinach well after draining.
Sauté Aromatics: Melt 2 tbsp butter in a large skillet over medium heat. Add 0.5 cup diced onion and 2 minced garlic cloves. Cook until onion is softened and translucent (3-4 minutes). Stir in 0.25 cup diced red bell pepper; cook 2-3 minutes more until slightly tender.
Make the Roux: Sprinkle 2 tbsp all-purpose flour over the sautéed veggies. Cook, stirring constantly, for 1 minute to create a pale paste.
Create the Cream Sauce: Gradually whisk in 1.5 cups milk or half-and-half until smooth. Bring to a gentle simmer, stirring frequently, until the sauce has thickened (3-5 minutes).
Melt in Cheeses: Reduce heat to low. Stir in 4 oz cream cheese until melted and smooth. Add 0.5 cup grated Parmesan and 0.5 cup shredded Monterey Jack cheese. Stir until fully incorporated and glossy.
Combine and Season: Gently fold in the drained, chopped spinach into the cream sauce. Season with 0.5 tsp salt, 0.25 tsp black pepper, and a pinch of nutmeg. Taste and adjust seasonings.
Bake (Optional but Recommended): Transfer mixture to a greased 9×13 inch baking dish. Bake at 375°F (190°C) for 20-25 minutes, or until bubbly and slightly golden on top.

Notes

To save prep time, use pre-minced garlic and pre-shredded cheese. For a lighter version, use skim milk and reduced-fat cream cheese. Consider a dash of hot sauce for a subtle kick. Store leftovers covered in the refrigerator for up to 3 days.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Side Dish
Method: Baking, Stovetop
Cuisine: American

Nutrition

Serving Size: 0.75 cup (170g)
Calories: 200 calories
Sugar: 5 g
Sodium: 450 mg
Fat: 15 g
Saturated Fat: 9 g
Unsaturated Fat: 5 g
Trans Fat: 0 g
Carbohydrates: 10 g
Fiber: 3 g
Protein: 8 g
Cholesterol: 40 mg

Keywords: creamy spinach, madeline, red pepper, easy side, veggie, comfort food, cheesy, baked