Super creamy and packed with flavor, this Pepper Jack Creamed Spinach makes a fantastic side for many a menu. With the added benefit of being easy to toss together, there’s no real reason not to make it. And to all my readers who hear “pepper jack” and think it’ll be super spicy: it’s not. There’s so much cream, garlic, and brininess going on here that the pepper jack really just adds some great flavor notes, not heat.
The idea and / or plan for this dish came when I was making a different and (in my opinion) much more involved creamed spinach recipe. Part way through, I realized that I was short on the called for amount of cheese. What I did have more of was some slices of pepper jack. As I was adding it to the mixture, I was mentally smacking myself in the forehead and wondering why I’d bothered with all of the other steps and ingredients when what I was looking for was really solved by pepper jack cheese.
Live and learn. (And try this recipe.)
What You Need to Make Pepper Jack Creamed Spinach
Equipment
- Cutting Board
- Chef’s Knife
- Measuring Cups
- Measuring Spoons
- Large Sauté Pan or Skillet
- Rubber Scraper
- 8×8-inch Casserole Dish
- Nonstick Cooking Spray
Ingredients
- Fresh Spinach
- Avocado Oil – This is just for wilting the spinach. You could also use regular olive oil if you prefer.
- Minced Garlic – You can either mince it yourself or buy the pre-minced kind. I buy the pre-minced kind in bulk.
- Heavy Cream
- Kosher Salt
- Ground Black Pepper
- Artichoke Hearts
- Pepper Jack Cheese – You can either buy it in a hunk or slices and shred or chop it yourself or buy the pre-shredded version. Just be aware that the anti-caking agent used in many pre-shredded cheeses adds about 1 gram of carbs per ¼ cup of shredded cheese in the recipe.
- Crushed Pork Rinds – This is just for the topping. You could also use Keto Bread Crumbs if you prefer or skip the topping altogether, though that sounds sad.
Getting Started with Making Pepper Jack Creamed Spinach
This one is pretty straightforward. We’re essentially going to do a quick cook of everything in a skillet and then dump it into a casserole dish with a topper to get completely gooey with some crispy sprinkles.
Prep and Pre-Cook
First things first, we’ll chop up 1 (14-ounce) can of Artichoke Hearts and set them aside.
Then, in a large sauté pan or skillet, heat 1 – 2 tablespoons of Avocado Oil over medium high heat and add the 32 ounces of Fresh Spinach. Cook it until it is just wilted. For me, this takes about 2 – 3 minutes.
After that, we’ll add in 1 teaspoon Kosher Salt, 1 teaspoon Ground Black Pepper, 1 tablespoon Garlic (minced), and the chopped Artichokes and sauté it for another 30 – 60 seconds or until fragrant.
From there, we’ll pour in 1 cup of Heavy Cream and stir until it just begins to thicken (about 5 minutes). Next, we add in 6 ounces Pepper Jack Cheese (chopped or shredded) and stir until it is melted and fully incorporated. Great! We’re almost done.
Baking the Pepper Jack Creamed Spinach
To bake the Pepper Jack Creamed Spinach, we’ll preheat the oven to 350°F and thoroughly grease an 8×8-inch casserole dish. Then you just pour the entire mixture into the casserole dish and top it with ½ cup of Crushed Pork Rinds.
We’ll bake it at 350° for 30 minutes or until it is bubbly and the Crushed Pork Rinds have started to brown. Serve warm.
Related Recipes
Are you interested in some more Spinach & Artichoke yumminess? If so, you might like my:
If you’re wondering what to serve alongside this Pepper Jack Creamed Spinach, check out my Friendsgiving Food Ideas for some suggestions.
Pepper Jack Creamed Spinach
Ingredients
- 14 ounces Artichoke Hearts Chopped. 1 (14-ounce can.)
- 1 tablespoons Avocado Oil
- 32 ounces Fresh Spinach
- 1 teaspoon Kosher Salt
- 1 teaspoon Ground Black Pepper
- 1 tablespoon Garlic Minced
- 1 cup Heavy Cream
- 6 ounces Pepper Jack Cheese Chopped or shredded
- ½ cup Crushed Pork Rinds For topping
Instructions
- Chop 14 ounces Artichoke Hearts. Set them aside.14 ounces Artichoke Hearts
- Heat 1 tablespoons Avocado Oil in a large sauté pan over medium high heat. Cook 32 ounces Fresh Spinach until it is just wilted. About 2-3 minutes. Add in 1 teaspoon Kosher Salt, 1 teaspoon Ground Black Pepper, 1 tablespoon Garlic (minced), and the chopped Artichokes and sauté for another 30 – 60 seconds or until fragrant.1 tablespoons Avocado Oil, 32 ounces Fresh Spinach, 1 teaspoon Kosher Salt, 1 teaspoon Ground Black Pepper, 1 tablespoon Garlic, 14 ounces Artichoke Hearts
- Pour in 1 cup Heavy Cream. Stir until it just begins to thicken. About 5 minutes. Add in 6 ounces Pepper Jack Cheese (chopped or shredded) and stir until it is melted and fully incorporated.1 cup Heavy Cream, 6 ounces Pepper Jack Cheese
- Preheat the oven to 350°F. Pour the entire mixture into a greased 8×8-inch casserole dish and top with ½ cup Crushed Pork Rinds.½ cup Crushed Pork Rinds
- Bake at 350° for 30 minutes or until it is bubbly and the Crushed Pork Rinds have started to brown.
- Serve warm.
Equipment
- Measuring Cups
- Measuring Spoons
- Nonstick Cooking Spray
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