By Traeger Kitchen
Add this side dish to your arsenal. Spinach is mixed with cream, a generous amount of cheese, topped with crunchy panko, and baked until golden brown and bubbly.
|2||packages frozen spinach, thawed|
|2 Tablespoon||unsalted butter|
|2 Clove||garlic, minced|
|1 Teaspoon||red chili flakes|
|1 1/2 Cup||heavy cream|
|1 Teaspoon||ground nutmeg|
|3/4 Cup||sour cream|
|1/2 Cup||Parmesan cheese, grated|
|1/2 Cup||Romano cheese, grated|
|1/2 Cup||panko breadcrumbs|
When ready to cook, set Traeger temperature to 375°F and preheat, lid closed for 15 minutes.
375 ˚F / 191 ˚C
Place the spinach in a clean tea towel, or cheesecloth and squeeze to remove any excess water. Set aside.
2 packages frozen spinach, thawed
In a saucepan over medium heat, melt the butter and sauté the shallots and garlic for 3 minutes. Add the chili flakes and cook for 2 minutes. Add the cream and nutmeg and bring to a boil. Season with salt, and pepper, to taste.
2 Tablespoon unsalted butter
1 shallot, minced
2 Clove garlic, minced
1 Teaspoon red chili flakes
1 1/2 Cup heavy cream
1 Teaspoon ground nutmeg
To Taste salt
To Taste Pepper
Add the spinach and sour cream, and adjust the seasonings as needed. Remove from heat and stir in the Parmesan and Romano cheese.
3/4 Cup sour cream
1/2 Cup Parmesan cheese, grated
1/2 Cup Romano cheese, grated
Pour the creamed spinach mixture into a baking dish and top with panko.
1/2 Cup panko breadcrumbs
Place the baking dish directly on the grill grates. Close the lid and bake until the top is browned and bubbly, 25-30 minutes.
375 ˚F / 191 ˚C
Remove the creamed spinach from the grill and serve warm. Enjoy!
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