Are you getting bored with making dinner? Sometimes I just need something new and exciting to spice up the weekly meals. Enter: creamed spinach and artichoke hearts. Seriously, you will never look at spinach the same again.
Whenever I try creamed spinach, I tend to have higher expectations than I should. There always seems to be something missing, and this recipe has found it. Real cream, butter, Parmesan cheese, sea salt, and plenty of garlic. The artichokes lend a special something, making this side dish reminiscent of a hot bubbly dip.
We love to pair this with simple grilled salmon or roast chicken, but it’s good enough to eat all on its own.
Just make sure to save enough for dinner!
Creamed spinach and artichoke hearts – ingredients
- 24 ounces of fresh baby spinach (or regular spinach already washed and de-stemmed)*
- 1 pound artichoke hearts (I use frozen, but fresh or drained, jarred artichokes would work too)
- 1/2 head of garlic, minced
- 1 1/2 T. sprouted flour (can use coconut flour instead)
- 3 T. butter (from grass fed cows)
- 1 cup cream (from grass fed cows)
- 1 cup shredded Parmesan cheese
- 1/2 teaspoon paprika
- 1 teaspoon unrefined sea salt
- black pepper to taste
*You could certainly used frozen spinach – you will need approximately 12 ounces.
Creamed spinach and artichoke hearts – method
- If you’re using frozen spinach, skip to step 5. Otherwise, fill a large saucepan halfway with filtered water and bring to a boil.
- Submerge spinach in boiling water briefly until spinach wilts.
- Drain spinach into a colander and immediately submerge hot spinach into an ice bath to preserve the bright green color and nutrients of the veggie (a large bowl filled with ice and filtered water).
- When spinach is chilled, remove from the bath and firmly squeeze the liquid out of the spinach.
- Chop the spinach finely and set aside.
- Chop artichoke hearts coarsely and set aside.
- In a large skillet, melt the butter until a white foam begins to form.
- Add the garlic and paprika; stir to combine.
- Sprinkle in the flour, stirring constantly to create a roux.
- Slowly add the cream while continuously stirring.
- When completely combined, add the Parmesan cheese, stirring and simmering until you have a thick sauce.
- If your artichoke hearts are still frozen, add them first and simmer until the mixture is evenly hot.
- Fold in the spinach and serve.