Creamed spinach is something we crave. Everyone else seems to love it too, because it’s soulfully satisfying. Another great thing about creamed spinach is that its high fat content allows it to freeze extremely well. Go ahead and make a double batch (and see if the other half actually makes it into the freezer). Swiss chard works just as well as spinach in this recipe. While this side is incredible on its own, wait until you try it with Chicken Meatballs (page 12).

　　

Ingredients

Serves 4 to 6

　　Two 12-ounce bags baby spinach leaves

　　1 1/2 cups Parmesan Cream Sauce (page 60)

　　1/4 cup bread crumbs

　　1/4 cup grated Parmesan cheese

　　Freshly ground black pepper

　　

Step 1

Preheat the oven to 425°F. Fill a large bowl halfway with water and ice. Set aside.

　　

Step 2

Bring a large pot of salted water to a boil over high heat. Add the spinach and cook for 30 seconds, stirring once or twice. Drain the spinach and plunge it into the bowl with the ice water. Stir to cool. Drain the spinach again, squeezing out any excess water.

　　

Step 3

Mix the spinach and Parmesan cream sauce in a large bowl. Spoon the mixture into 6 small ovenproof casseroles and top with the bread crumbs, Parmesan, and a healthy grating of pepper.

　　

Step 4

Bake until bubbling and browned on top, about 35 minutes. Remove from the oven and serve warm.

　　Reprinted with permission from The Meatball Shop Cookbook by Daniel Holzman and Michael Chernow with Lauren Deen. Copyright © 2011 by Daniel Holzman and Michael Chernow; photographs copyright © 2011 by John Kernick. Published by Ballantine Books, an imprint of The Random House Publishing Group. All Rights Reserved.Daniel Holzman is executive chef at The Meatball Shop. He is an alum of Le Bernadin, San Francisco's Fifth Floor, and Aqua, among other highly acclaimed restaurants. He attended the Culinary Institute of America, where he received a full scholarship from the James Beard Foundation.Michael Chernow runs the front-of-house operations and the beverage program at The Meatball Shop. He has worked extensively in restaurants in New York and Los Angeles. He is a graduate of the French Culinary Institute, where he earned degrees in culinary arts and restaurant management. He and Holzman met as teenagers when they worked together as delivery boys at the New York vegan restaurant Candle Café. Needless to say, the vegan thing didn't really stick.Lauren Deen is the author of the New York Times bestselling Cook Yourself Thin series and Kitchen Playdates. She is an Emmy award—and James Beard award— winning television producer and director. She is currently executive producer of food(ography) on the Cooking Channel.