With the addition of Swiss Chard and Beet Greens, your classic creamed spinach gets a nutritional upgrade without skimping on flavor!
What? A post about Thanksgiving side dishes AFTER Thanksgiving is over?! Well, to be honest, I couldn’t get my act together to post this BEFORE Thanksgiving. I have published some of these recipes in the past WAY BACK when I first started blogging.
So, as you can imagine, the pictures were truly AWFUL! I refused to post them in the coming years because, well, the pictures were awful and who wants to look at awful food pictures when so many people have gorgeous food pictures – right?
I’ve been slowly replacing some of those awful pictures, especially since the darling hubby redid my office/studio. I’ll show you pictures of this room once I clear out the junk that’s typically thrown in there when guests come over, as they did last week.
Now, back to Thanksgiving.
I don’t know about you, but I love the Thanksgiving meal. Specifically, MY Thanksgiving meal. I love the flavors, the colors and the combinations. I don’t typically rework my turkey leftovers for too many crazy dishes because I make sure I have plenty of healthy Thanksgiving side dish leftovers to go with it.
I love it THAT much!
And, I typically make the same menu again for Christmas, hence why I’m posting you my favorite side dishes AFTER Thanksgiving, but BEFORE Christmas.
Makes sense to me, so let’s go with it, shall we?!
I love the classic flavors of thanksgiving, but I have made them more nutritious. So here are some of my favorite healthy thanksgiving side dishes:
I adore creamed spinach. And this year, I was able to update with some fabulous greens that Cut ‘n Clean Greens sent me to sample. I used a combination of their Euro Greens, which includes chard, collard greens, mustard greens and oodles of other yummy greens as well as their Spinach and Beet Greens.
Everyone kept asking me what my secret ingredient was to make this such a delicious dish. No one seemed to notice that it was made with healthy vegetables. You can find the recipe for Creamed Spinach with Swiss Chard and Beet Greens at the end of this post.
I make my own stuffing with real bread. It doesn’t come as croutons. My mom made stuffing this way, so I love moist stuffing. Psychologically speaking, you can ask yourself why is bread soaked in turkey broth and mixed with celery such a big deal?
I don’t know, but it screams Thanksgiving. I used a combination of white and wheat bread and mixed in some more of Cut ‘n Clean Swiss Chard blend. I’ve got the last of it in my fridge. It’s lunch! You can find the recipe here for Moist Stuffing with Swiss Chard.
I do not drown my squash in sugar or marshmallows. ICK! We prefer sweet and salty. Too simple? Not for my crowd.
You really can taste and savor the squash when it’s simply baked, mashed and rebaked with salt and pepper. A dash of fresh thyme was my garnish. Sorry, no chard in this dish! You can find the recipe for Twice Baked Butternut Squash here.
I wasn’t sure if my crowd would like my boozy Mai Tai Cranberries with Mango and Rum, so I made my other favorite, Pomegranate Cranberry Sauce. Both were devoured. I need to make more, actually, for my leftovers. Sorry, no chard in this dish either!
How did your Thanksgiving meal go? Try anything new?
- 1 TBS unsalted butter
- 1/2 cup diced onion
- 12 oz chopped swiss chard
- 2 oz chopped spinach
- 2 oz chopped beet greens
- 1 cup half-and-half
- 4 oz cream cheese
- 2 TBS grated Parmesan cheese
- 1/2 cup shredded mozzarella cheese
- 1 tsp hot sauce
- 1/4 tsp ground nutmeg
- 1/2 tsp salt
- 1/2 tsp ground black pepper
- 1/3 cup crushed crackers
- Preheat oven to 375ºF.
- Heat a large non-stick skillet over medium-heat and add butter.
- When the butter has melted, add onion. Sauté for 5 mins until onions soften.
- Stir in Swiss chard, chopped spinach and beet greens. Cook until softened, about 5 minutes.
- Add half and half, stirring constantly to prevent lumps.
- Reduce heat to medium-low and simmer sauce for 1 minute.
- Stir in cream cheese a little at a time until fully incorporated.
When mixture is smooth and creamy remove from heat.
- Stir in Parmesan cheese, mozzarella cheese, hot sauce, ground nutmeg, salt and pepper.
- Transfer mixture into a shallow 4-cup baking dish and top with crushed crackers.
- Bake for 30 minutes until top is lightly browned.