Le Food Snob

20140124-211850.jpgMy friend Jennifer hosted a happy hour at her house this week where the theme was grey hounds, short ribs and shellac manicures. She suggested I bring a vegetable to go with the short ribs she was making. In discussing veggies with our other friend, Kyna, I decided I would bring the acorn squash that sits atop my counter begging to be eaten. When I got home from work that evening, I noticed how incredibly small my acorn squash was – not nearly enough to feed four hungry girls.

So instead I decided to find a suitable dish using frozen spinach, which until Tuesday night was in abundance in my freezer. I found a simple and elegant looking recipe at Huff Post Taste. Sadly I didn’t have any creamy, delicious Havarti cheese so I had to find a substitution. See my adaptation of the recipe below:

ingredients.

  • 3 T.  butter
  • 3 T. all-purpose flour
  • 3 c. whole milk
  • 1 tsp. kosher salt (or to taste)
  • 1/2 tsp. freshly ground black pepper (or to taste)
  • 1 large yellow onion, finely chopped
  • 3 10-oz. packages frozen chopped spinach, thawed and drained
  • grated Romano and parmesan cheeses

directions.

  1. Preheat the oven to 400 F.
  2. In a heavy-bottomed large saucepan, melt the butter over medium heat. Add the onion and cook, stirring occasionally, until translucent, about 5 minutes. Add the flour and cook, stirring constantly, for 2 additional minutes. Add the milk and cook, stirring occasionally, until thickened – about 5 minutes. Season with salt and pepper. Add the well-drained spinach to the sauce and toss well to coat.
  3. Pour half the mixture into a buttered square baking dish (8×8-inch or thereabouts); evenly top with cheeses. Pour the remaining spinach mixture into the pan; evenly top with the additional cheese.20140124-211837.jpg
  4. Bake uncovered for 25 minutes until the cheese has melted and turned golden brown. If necessary, broil the dish for the last two or three minutes to brown the cheese. Serve immediately.

20140124-211859.jpg

We had so much food at Jen’s house that night, it turns out the acorn-squash-for-one would have been just fine. After a few rounds of greyhounds made with fresh squeezed grapefruit juice (yum!) we dug into the food, barely making a dent in the spinach.

I ended up taking most of the remaining spinach in to work today and reheated it in the toaster oven. My coworker Coleen helped me devour the remaining amount, while my boss and our other coworker, Sarah, each had a bite.

This dish was so supremely easy to make and delicious, too, it inspired me to eat more greens. I made a green smoothie for dinner tonight!

Recipe rating: 

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