Serves 8
Ingredients:
- Olive or avocado oil
- 1 medium purple onion, finely chopped
- 2 Tbsp garlic, minced
- 10 oz malabar spinach, chopped
- 1 cup finely chopped chives
- 1/2 cup milk
- 6 oz cream cheese
- 1 1/2 cups pepper jack cheese, divided
- 1 1/2 cups shredded monterey jack cheese
- 1/4 tsp worcestershire sauce
- Ground black pepper to taste
- 1 cup finely shredded parmesan cheese, for top after cooking
Directions:
- Preheat oven to 400 degrees. Grease an 8″x8″ baking dish with 1 teaspoon olive oil.
- Heat 2 teaspoons olive oil in sauté pan over medium heat. Saute’ onion in hot oil until lightly browned, 4 to 7 minutes. Add garlic and chives, sauté mixture for an additional 7 minutes.
- Steam radish greens and stems for 12 minutes. Drain any liquid from the mixture and transfer to a bowl. Mix in pepperjack cheese, onion, garlic, and chives.
- Pour milk into the pot and return it to medium heat. Melt cream cheese into milk; cook and stir together, about 5 minutes. Add worcestershire sauce and ground pepper.
- Mix into spinach/pepperjack cheese mixture. Fill 8″x8″ dish.
- Put into oven. After 10 minutes, sprinkle monterey jack cheese on top. Return to the oven. Cook until the cheese is melted and lightly brown, approximately, 7-10 minutes.
- After removing from the oven, sprinkle with parmesan cheese
- Serve over steamed potatoes chunks, pasta, chicken, or as a dip for corn chips or veggie sticks.