Remember when I told you I tried the most delicious creamed spinach at Stubb's in Austin? Well I gave a homeade version a whirl and I am pretty darn happy with the results. It was actually a problem, because I couldn't stop shoveling it in my my mouth. I'm going to have to make it again soon and maybe I'll just use Thanksgiving as the excuse to do so. You should too, although if you are making it for a bigger group you're going to want to at least double the recipe. It was just the two of us and we had absolutely no leftovers. Maybe that's something I shouldn't admit to all of my imaginary internet friends.
Did I mention it's super easy? And doesn't take up precious oven space on Thanksgiving? My mom has double ovens and she's still not giving any of that space up to me, so the more stovetop recipes I can come up with the better.
1 10 oz. package chopped spinach
3-4 serrano peppers, chopped
3 oz low fat cream cheese (or about 1/3 of a block)
1-2 tablespoons milk
1/4 cup shredded parmesan cheese
1 teaspoon salt
1 teaspoon pepper
1 teaspoon garlic powder
Cook spinach according to package directions, drain and squeeze out excess water.
Place spinach and all remaining ingredients in stovetop pan and heat over medium to medium low heat, stirring occasionally. Cook until heated through and cheese is bubbling.