You know those days when you wake up craving creamed spinach, and you absolutely cannot rest until you’re able to scarf down a big old bowl of it? No? Anyone?
Well, that happened to me this week. Thankfully, I ordered not one but two large bags of organic spinach in this week’s GreenBean bin. And, wouldn’t you know, the friendly folks at GreenBean also blogged a recipe for Southern Creamed Spinach, shared by a fellow who lives in Nashville. (So meta.)
So, last night, I got to work on the recipe. I paired it with a big ol’ batch of crispy BBQ chickpeas, one of my other favorites, and voila! Before I knew it, I had a quick and delicious dinner. It was honestly one of the tastiest meals I’ve made in the last few weeks. (Truth be told, I had intended on roasting a generous portion of gingered beets to serve on the side, but after a long day of work, I was way too hungry to wait one minute longer. The beets have lived to see another day.)
This picture may not look like much, but that’s because this is literally a photo of the bowl I was in the middle of eating out of. Even Bryan loved the meal. Bryan, the beardliest of all the carnivores, loved a meal of chickpeas and spinach!
Lucky for me, I left for work this morning before Bryan even got out of bed, so I swiped all of the leftovers for my lunch today. Sorry not sorry.
You can find a recipe for the BBQ chickpeas in this previous post.
You can find the delicious creamed spinach recipe here. (While this meal was a bit of a caloric splurge for me, I did opt to use half and half instead of cream. That made it a tad healthier, but the spinach was still creamy and delicious, probably due to the fact that it called for gouda, which I would never cut out of any recipe ever under any circumstances.)