Creamy Spinach Bake

Everybody loves creamed spinach, even folks who hate spinach! Here’s a luxurious baked version that I love serving with oven-roasted pork tenderloin, though it pairs just as well with steak, pork chops, or any other protein on your plate. Splurge on a little mid-week comfort food and make this with your dinner tonight!

This spinach bake is a cross between creamed spinach and a spinach soufflé, and in my opinion it’s the best of both worlds. While it seems like the kind of side you’d only serve for special occasions, it makes a dull weeknight oh-so-much better.

I particularly love this recipe because, thanks to a couple of shortcuts, it’s super quick and every bit as good as a fancy steakhouse version. I much prefer using frozen spinach because it’s much easier than buying pounds and pounds of fresh spinach, only to have it cook down to nothing. Just be sure to squeeze out every bit of water after thawing (I use a couple of clean kitchen towels to wring it within an inch of its life.)

Instead of going through the hassle of making a béchamel with flour and milk, I find that cream cheese makes a fine substitute. It doesn’t overpower the spinach, and it provides a wonderfully rich texture. To add even more flavor and some welcome crunch, I like to sprinkle some breadcrumbs and grated Parmesan on top and finish it off in the oven. A little contrast (and extra cheese) is always welcome.

If you’re looking for an excuse to eat your veggies (or just clean out your freezer), I’d say this recipe’s a very good place to start.

→ Serve This With: Bacon-Brown Sugar Pork Tenderloin