Another Yanked Recipe

And what a great one this turned out to be! I love the combination of Parmesan cheese, yogurt and cornbread adorning this festive side dish to any Holiday dish. Once you read the ingredients list, you will probably scratch your head and ask “why the green beans”. I just wanted a separation, of sort, between all the spinach. The addition of just a few green beans alters this recipe perfectly and gives it just another sweetness and texture I found wonderful.

NEW Creamed Spinach
Taking a timeless classic such as Creamed Spinach and revamping it so more people will try it is one of the joys I have as a chef. Although Creamed Spinach is great on its own, adding levels of texture with a little “oomph” doesn’t hurt either. And that is exactly what this recipe does, gives you “oomph”. (Now to make sure I am being politically correct while you try this side dish)

4 tablespoons butter or margarine
Nonstick cooking spray
1/2 red onion, chopped
Salt and black pepper
1 teaspoon minced garlic in oil
1/2 red bell pepper, cut into small strips
3 fresh green beans
1 3/4 cups heavy cream
1 cup shredded or shaved Parmesan
1 teaspoon ground nutmeg
1/2 cup plain yogurt
2 (10-ounce) packages frozen chopped spinach, thawed and squeezed dry
1 1/2 cups crumbled, prepared cornbread

Preheat the oven to 375 degrees F. Spray an 8 by 8-inch baking dish with nonstick cooking spray. Melt the butter in a large skillet over medium-high heat. Snip the green beans then cut into 1-inch segments. Now take the side of a large knife and flatten the green beans so they are no longer round.  Add the onion, green beans and a pinch of salt, saute for 3 minutes. Add the garlic, red bell pepper strips and saute for 2 more minutes. Add the heavy cream, Parmesan, and nutmeg. Heat, and blend, until the cream is just beginning to bubble, stirring often. Turn the burner off and stir in yogurt and spinach. Adjust the seasoning with salt and pepper, to taste. Pour into the prepared baking dish and sprinkle the top evenly with crumbled corn bread. Bake until golden and bubbly, 15 to 20 minutes.