Like the Spinach Supreme at Del Frisco’s in Fort Worth, this spinach casserole is a recipe that provides the texture and flavor of classic creamed spinach without being quite as rich. In this recipe, sour cream replaces heavy cream and panko bread crumbs add just the right amount of crunch. Bob’s Steak & Chop House, also in Fort Worth and another one of my favorite restaurants, does a more traditional creamed spinach recipe, which is also quite good. I’m willing to try new and classic ways of doing creamed spinach; it is still my favorite side dish to accompany a perfectly cooked medium-rare filet mignon.
SERVES 6
PREP TIME: 15 MINUTES
COOKING TIME: 25 TO 35 MINUTES
1 tablespoon vegetable oil
3 pounds fresh spinach, stemmed and chopped
2 garlic cloves, minced
2 cups sour cream
1 teaspoon garlic powder
1 teaspoon onion powder
1 to 2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
½ cup grated Parmesan cheese
½ cup panko bread crumbs
2 tablespoons unsalted butter, melted
1 Preheat the oven to 325°F.
2 Heat the oil in a large saucepan over medium-high heat. Add the spinach and garlic and sauté the spinach until soft, 1 or 2 minutes. Drain the spinach in a colander, and run under cold running water until cool.
3 In a large bowl, mix the sour cream, garlic powder, and onion powder until fully combined.
4 Add the spinach, salt, pepper, and cheese and mix thoroughly.
5 Transfer the mixture to a 9- by 13-inch baking dish, cover with foil, and bake until the top is bubbly, 20 to 25 minutes.
6 Increase the oven temperature to 425°F. Combine the bread crumbs with the melted butter and sprinkle over the top of the casserole.
7 Finish baking until the crust turns golden brown, another 5 to 10 minutes.