Laurie Colwin’s Creamed Spinach With Jalapeño Peppers

Name: Laurie Colwin’s Creamed Spinach With Jalapeño Peppers
Total time: 1 h 10 min
Yield: 8 servings
Ingredients: 2 10-ounce packages whole-leaf frozen spinach (do not thaw); 4 tablespoons butter, additional for buttering pan; 2 tablespoons all-purpose flour; 2 tablespoons chopped onion; 1 clove garlic, minced; 1/2 cup evaporated milk; Black pepper; 3/4 teaspoon celery salt; 6 ounces Monterey Jack cheese, cut into cubes; 1 pickled or fresh jalapeño pepper, chopped, or more to taste; 1/2 cup soft buttered bread crumbs (see note)

Recipe from Laurie Colwin

Adapted by The New York Times

Laurie Colwin’s Creamed Spinach With Jalapeño Peppers — Joshua Bright for The New York Times

Total Time: 1 hour 10 minutes
Rating: 5(378)
Comments: Read comments

This recipe is from the celebrated food writer Laurie Colwin, and in some ways it is quintessentially hers. There’s the delicious richness of the dish, its unfussiness and nostalgic value. There is the constant awareness of the plight of the busy home cook, those who would just as soon use a package of frozen spinach if the results are just as good as if you washed and chopped an untold number of bunches of fresh spinach yourself. And there is a twist: the jalapeños, which are a preventative measure against the gloppy blandness of steakhouse creamed spinach, adding sharpness to the dish but not too much heat. You can use either fresh or pickled jalapeños here — the latter add nice zing — and panko bread crumbs are a good substitution for fresh if you don’t have them (or a few pieces of stale bread) in the pantry. (The New York Times) —The New York Times

Featured in: Laurie Colwin: A Confidante in the Kitchen

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Ingredients

Yield:8 servings

210-ounce packages whole-leaf frozen spinach (do not thaw)
4tablespoons butter, additional for buttering pan
2tablespoons all-purpose flour
2tablespoons chopped onion
1clove garlic, minced
½cup evaporated milk
Black pepper
¾teaspoon celery salt
6ounces Monterey Jack cheese, cut into cubes
1pickled or fresh jalapeño pepper, chopped, or more to taste
½cup soft buttered bread crumbs (see note)

Ingredient Substitution Guide

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Preparation

Step 1
Heat oven to 300 degrees. Meanwhile, cook spinach according to package directions. Drain, reserving 1 cup of liquid, and chop finely.
Step 2
Butter a shallow 8-inch-square casserole dish or other shallow 4- to 6-cup baking dish. Melt remaining 4 tablespoons butter in a saucepan and add flour. Blend and cook 2 to 3 minutes. Do not brown. Add onion and garlic.
Step 3
Add the spinach liquid slowly, then add evaporated milk, some black pepper, celery salt and cheese. Mix well and add jalapeño and spinach. Cook until all is blended.
Step 4
Turn into the casserole dish, top with buttered bread crumbs and bake until lightly browned, about 45 minutes.

Tip

To make buttered bread crumbs, combine ½ cup fresh soft bread crumbs with 1 to 2 tablespoons melted better and toss well.

Ratings

5 out of 5

378 user ratings

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Comments

Chris Amidon7 years ago

I adored Laurie Colwin and was devastated by her untimely demise. I was so pleased to see Jeff Gordinier write about her, and even more pleased and that he posted these wonderful recipes of hers. She was one of a kind--warm, funny, generous, and her stories about food are my favorites.

Megan NYC4 years ago

More than 30 years ago, Laurie Colwin’s creamed spinach recipe was printed. I bought all the ingredients and promptly lost the recipe.I looked Laurie Colwin up in the phone book and explained my predicament. She said she would tell me the recipe if I bought her cookbook. I made the creamed spinach and have been making it every Thanksgiving since. I bought her cookbook and sent her the receipt with a thank you note. She sent me a lovely postcard, which I still have. What a special lady.

Memphis girl7 years ago

I only used 1 tbs butter, added more garlic, and two jalapeños. Fantastic winter dish!

Maureen4 months ago

I used 2 jalapeño -- one I cut up and combined with the onion and butter; the second I cut up and added when I added the spinach. I also added some red pepper flakes to the butter. Be sure you taste as you go (heheh) because it does need salt. Yeah. That's why :).

soft serve6 months ago

This is a smart and delicious dish. It is easy to accomplish and forgiving. I've made it countless time with differing levels of attention and various substitutions and every time, everybody loves it.

Lisa Cannon1 year ago

Apprehensive of the evaporated milk but went with it- This is great!!

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