Creamed Spinach with Hearts of Palm

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Despite the fact that I’m home now more than I used to be (read: all of the freaking time), and have more time for cooking, my interest, in all honesty, has waned. As a consequence, I tend to make dishes that I know can do double duty at a variety of meals, and in a variety of ways. Case in point is this delicious Creamed Spinach with Hearts of Palm vegetable side dish that became the next morning’s (and the next, and the next) toast topper. It may sound strange, but don’t knock it until you’ve tried it, because this is delish! I am not a sweet breakfast eater, far preferring savory, and I tend to opt for things that aren’t generally looked upon as breakfast foods, grilled cheese sandwiches come to mind.

After the wonderful Beach Bread that I enjoyed last week, I was keenly interested in finding other similar things to make for breakfast. This is a tasty way to start the day, as well as a satisfying one. If you have something that is delicious and substantial right off the bat, you will remain alert for a much longer time, and won’t be running on empty come late morning. Give this recipe a try for dinner this evening; it goes very well with meat and potato, or all on its own as a vegetarian main dish, and is excellent on toast the next morning.

Creamed Spinach with Hearts of Palm

1 T. butter
¼ c. chopped Melissa’s shallots
1 T. flour
Few gratings fresh nutmeg
½ c. heavy cream
½ c. of milk
1 10-oz. pkg. frozen chopped spinach, thawed, squeezed dry
½ c. chopped Melissa’s hearts of palm (about 3)
¼ c. freshly grated Parmesan cheese
Pinch of kosher salt
Few gratings freshly ground black pepper
¼ c. grated Gruyere cheese

Preheat oven to 425° F. Spray a 1-quart baking dish with Pam; set aside.

In a 9-inch sauté pan, melt butter, and cook shallots until translucent, 5 to 7 minutes. Whisk in flour and nutmeg, and continue to cook, whisking occasionally, for two more minutes. Slowly add cream and milk, and cook, stirring, until thickened. Fold in spinach, hearts of palm, and half of the Parmesan. Season to taste with salt and pepper.

Turn mixture into prepared baking dish, and sprinkle the remaining Parmesan cheese and Gruyere on top. Bake for 20 minutes until hot and bubbly. Allow to cool on the counter five minutes before serving. 

To make spinach toasts:

2 slices rustic bread, lightly toasted
Olive oil
1 c. leftover Creamed Spinach with Hearts of Palm, divided
1 T. freshly grated Parmesan cheese, divided
1 small tomato, seeded and chopped

 Preheat oven to 425° F. Line a baking sheet with parchment.

Brush both sides of toast with olive oil. Place toast onto baking sheet and top with spinach mixture, spreading to the edges. Scatter tomato on top and sprinkle with Parmesan cheese. Bake in the oven for 10 minutes. Switch your oven from heat to broil, and broil until the cheese is brown and bubbly.