Creamed Beet Greens (or Spinach)

This is a classic creamed spinach recipe (pictured below using beet greens...hence the slightly pink hue...you can use any leafy green you would like) that is quick and easy to make.  I like to entertain with it because it is a great make-ahead dish that only needs to be popped in the oven prior for 15 minutes prior to serving.

Creamed Beet Greens (or Spinach)

Ingredients

• 2 Tbsp. butter
• 2 cloves garlic, grated
• 1 small onion, minced
• 1 cup cream
• 1/2 cup milk
• 1/4 tsp. nutmeg
• 20-30 oz. frozen chopped spinach, thawed and rung out to excess remove liquid
• 1/4 cup sour cream
• 1/4 cup grated Gruyere
• 1/4 cup panko
• Salt & pepper, to taste

Serves 8 - 10
Cook time: 45 minutes

Preheat the oven to 400.
Melt the butter in a large saucepan over medium heat. Add the garlic and onion and cook, stirring occasionally, until softened, about 6 minutes. Add the cream, milk, and nutmeg and bring to a simmer. Simmer, stirring occasionally, until slightly thickened, about 5 minutes. Mix in the spinach and artichokes.  Add the sour cream and stir until melted in. Season with salt and pepper to taste.
Transfer the mixture to a 4-quart casserole dish; combine the panko and Gruyere, and sprinkle on top. Bake until bubbling and light golden on top, about 15 minutes.
This can be served immediately or will keep at room temperature, covered, for about 20 minutes.