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Spinach Artichoke Bake
YIELD Serves 6
Skipping the meat can be a truly green way of life. According to a 2005 University of Chicago study, a vegetarian emits far less greenhouse gas than an individual adhering to the standard, meat-rich American diet—the difference is equivalent to around 1.5 metric tons of carbon dioxide per year, assuming the same daily caloric intake. (The study's authors thus claim that going vegetarian has the same effect on carbon dioxide emissions as switching from a Chevrolet Suburban to a Toyota Camry.) So giving up meat even on turkey day could be worth it for the planet. And it's not that hard with my spinach artichoke bake.
INGREDIENTS
| 32 oz | of fresh local spinach, chopped |
| 2 | cloves garlic, chopped |
| 1 tbsp | organic olive oil |
| 1/2 | local onion, chopped |
| 1/4 cup | local butter |
| 1/2 cup | organic sour cream |
| 1/2 cup | high quality parmesan cheese, grated |
| 1/4 tsp | salt |
| 2 dashes | red pepper flakes |
| dash of freshly cracked pepper | |
| 2 cans | of organic artichokes, drained and halved |
PREPARATION:
- Preheat oven to 350 degrees.
- Saute spinach with garlic in olive oil until it fully wilts.
- Remove the spinach from the skillet and begin to sauté the onion in the butter until softened.
- Add spinach back in along with sour cream and the parmesan, slat, pepper flakes, and pepper, stirring well.
(Leave half of the parmesan cheese for later.)
- Line the bottom of an 8-inch square baking pan with artichokes and spoon the spinach mixture on top.
- Sprinkle with remaining cheese.
- Bake for 25 to 30 minutes.
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