20 ounces fresh or frozen leaf spinach
1 tablespoon butter
1 white onion, peeled and finely chopped
2 garlic cloves, chopped (1 teaspoon)
1 to 2 jalapeños, stemmed and chopped (remove seeds if milder flavor is desired)
2 1/2 tablespoons flour
1 cup chicken or turkey stock
1 cup whipping cream
8 ounces sharp cheddar cheese, grated
1 teaspoon salt
1/2 teaspoon black pepper
Wash spinach and remove any large stems. Cut or tear large leaves into small pieces. (Thaw and drain frozen spinach.)
In sauté pan over medium-high heat, melt butter. Add onion, garlic, and jalapeños and sauté until onions are translucent (do not brown). Stir in flour and mix well. Add stock and bring to boil. In small batches, wilt spinach in pan (if frozen spinach is used, add all at once). When all spinach is in pan, add cream and bring to boil. Lower heat to simmer. Add cheddar cheese and mix well. Season with salt and pepper.
May be made and reheated later. Serves 8 to 10.
Recipe from The Right Stuffing Texas Monthly, November 1991.