Whooooooooo wants a 21 Day Fix friendly recipe for Creamed Spinach?! I mean, cheesy, melty, sauteed spinach. Nom nom nom. Get in my belly!! It’s just too wonderfully simple to be this darn delicious! And I could literally eat this all day every day.
But let me just be real for a minute here…how in the freaking world, does sooooo much raw spinach only amount to such a little tiny bit once it’s all wilted down? It’s one of the great mysteries of life, my friends, because it absolutely blows my mind every single time. I’m always like ‘I’m gonna make the WHOLE container of spinach and that way I’ll have leftovers and it will be glorious’, and then I go on to dump the entire 5oz container of spinach into the pan and it’s like oh God, this doesn’t even fit!
And then it starts to wilt down a little bit and you’re like ‘yessss, this is perfect! I’m a genius! Time to add the cheese!’ And everything is all well and good, right?
Wrong….I swear, no matter how much spinach you start with in the beginning, you’ll never have enough of it. It just disappears and I don’t like it. Because I want a big ass bowl of wilted spinach. And this is what I’m left with!
Honestly though, even a small amount really is super filling. I mean, you’d NEVER be able to eat this much spinach at once in it’s raw form (yes, I see you, person who just thought ‘challenge accepted’. And more power to you!) so sauteing it is an awesome way to fit in a ton more greens into your life.
And speaking of Greens, this is totally 21 Day Fix friendly and should be eaten often in my opinion! I’m counting half of this entire recipe as one Green. Because once it’s wilted down, it’ll more than fit into your green container and Autumn does say that you should measure as it will be consumed (aka measure once it’s cooked!) and then it’ll also cost you 1 tsp and 1/2 of your blue container! Pretty awesome, right?! To me, this is an awesome way to use a blue container (so, you know, if you end up eating the entire batch rather than just half, you’re good in my book!).
But seriously, guys, this is such a simple side dish to make, but it’s so delicious and satisfying. Plus, spinach is just so damn good for you!
And take the basic idea and customize it anyway you’d like! You can use any sort of cheese really! It’d be great with some crumbled feta or even a soft cheddar! The sky is the limit when it comes to different seasonings too! Throw some garlic or onion powder or even some cayenne pepper to heat things up a bit! In fact, you could even try this recipe using kale too…hmmm…I’m gonna need to do that pretty soon! Because I bet that would be equally as wonderful.
See what happens when I write these blog posts? My brain starts swirling with more possibilities for recipes to try and then I impatiently wait until I have the time to try them all! If I’m being honest, I kinda feel bad for Nick because I’ll make a recipe that he really really really loves, and then I won’t make it again for another year because I just have too damn many new recipes that I need to try first! Oops. #foodbloggerlife …am I right?!
Anyways, before I get any more big ideas, I’m gonna get you guys this recipe!
- 5 oz container baby spinach leaves
- 1 Tbs olive oil
- 1/4 cup crumbled Gorgonzola cheese
- Sea Salt & Cracked Black Pepper to taste
- In a large saute pan, heat the olive oil over medium heat.
- Add in the spinach and toss until mostly wilted. Add in cheese and continue to toss until cheese is melted.
- Remove from heat, taste and season with salt if needed (I didn't add any because my cheese was nice and salty!). Season with freshly cracked black pepper on top!