Tastiest Way I Know To Eat Spinach!
When I was a kid, spinach was right up near the top of my list of hated veggies. As I recall, Brussels sprouts were at the very top of that list. Then my great-grandfather showed me how he like to eat his spinach, with a dash of apple cider vinegar and a dollop of horseradish. Picture me, if you will, swigging apple cider vinegar and eating horseradish until my eyes watered, just to choke down a small serving of spinach. I was about 7 years old.
Thus began my lifelong love affair with condiments of all varieties. If you would look in my refrigerator right now, I daresay you would find more condiments than any other single item in there, except for those two dozen eggs I just bought. Sometimes, I have to laugh at myself about this idiosyncratic behavior of mine.
As I have aged, I have come to love spinach, if it is prepared halfway decently. I eat it raw as my preferred salad greens and as the lettuce in my BLT sandwiches. I like it sautéed with a splash of lemon and garlic. I will eat it in any way, except boiled. That just brings back far too many unpleasant memories.
You’ll love this recipe! As Christy says, “It’s almost like spinach dip, but baked.” That says it all.
USE THE RED NEXT PAGE LINK BELOW FOR THE RECIPE AND INSTRUCTIONS.
Quick Tip: You can use fresh spinach leaves in this recipe, but you will need to cook them down a little bit before you add them to the casserole, so that they will match the nature and textures of the other ingredients.
Recipe and image courtesy of Christy at The Girl Who Ate Everything
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