Sure, you could have regular old garlic bread.
It's warm, garlicky, and of course, buttery.
But why not throw some creamed spinach into the mix, creating a garlic bread with a creamy, spicy base that also gives you a Popeye’s dose of spinach?
Everyone loves creamed spinach, but when you layer creamed spinach on crunchy bread, add a kick of garlic, and smother the top in cheese, you will not just be in love--you will be obsessed!
And that's okay, because this recipe is easy and you can say you've had your greens today!
Granted, your greens were smothered in cheese and garlic, but hey, it's still spinach!
I'm not going to take that away from you!
Creamed Spinach Garlic Bread
servings: Makes 8-10 pieces of garlic bread
- ½ sourdough bread loaf (about 5- by 10-inches)
- 1 teaspoon olive oil
- 4 garlic cloves, sliced
- 5 ounces baby spinach (about 5 cups loosely packed)
- 1½ ounces shredded Parmesan cheese
- 3 tablespoons cream
- ½ teaspoon kosher salt
- ⅛ teaspoons nutmeg
- Cracked black pepper, to taste
- 2 ounces shredded mozzarella
- ⅛ teaspoon red pepper flakes
- Turn on the broiler, to high if you have that option. Slice the sourdough open lengthwise and set aside.
- In a medium pan over medium heat, add the oil and garlic and cook until the garlic is fragrant, about 3 minutes.
- Add the spinach to the garlic and cook until it is wilted, about 3 minutes more.
- Add the Parmesan and cream to the spinach and cook until the cheese has melted, about 3 minutes. Then add the salt, nutmeg, and pepper.
- Remove the spinach mixture from the heat and top both halves of the cut-side of the bread with it. Then add the mozzarella to each half, and finally the red pepper flakes. Place the halves on a baking sheet and broil on high until the cheese is melted and slightly brown--3 to 7 minutes.