Culinary Cannabis

Stoner Spinach Casserole Story
Hello Every One,
Thanks for stopping by today to talk about a fabulous side dish, spinach casserole. This is my smash up
of steakhouse-style creamed spinach and a frozen spinach souffle side dish from my local mega-mart.
It’s very rich, so it’s best served with simply grilled chicken, pork or steak. Since the casserole can be
assembled and cooked in about 30 minutes (assuming the spinach is thawed and the cream cheese
softlened), it’s great for a quick weeknight side.
This casserole would be equally good either with sautéed Tuscan (black) kale instead of spinach or in
combinaƟon with the spinach. If you grow your own cannabis, feel free to throw some fan leaves into
the mix. Despite Popeye’s love of canned spinach, I would not use canned spinach. I have always found
it to have a very ‘tinny’ taste.
I used “Jealousy” strain in this recipe this Ɵme. A more asserƟve strain such as garlic cookies wouldn’t be

Stoner Spinach Casserole
12 oz package of frozen, thawed chopped spinach, wrung dry
¼ c finely diced celery
¼ c finely diced onion
2 oz cream cheese, room temp
½ c infused mayonnaise
¼ c sour cream
½ c shredded parmesan cheese
1 t dried Italian seasoning
2 cloves garlic, pasted
½ t black pepper
¼ t nutmeg
2 eggs, beaten
Preheat oven to 350F. Lightly buƩer 1 quart casserole and set aside.
In large bowl, combine cream cheese, mayonnaise, sour cream, parmesan, Italian seasoning, garlic, black
pepper and nutmeg. Stir until thoroughly mixed. Add beaten eggs and sƟr unƟl incorporated.
Add spinach, celery and onion to bowl and mix again. Pour into casserole dish and place in oven.
Bake for 25-30 minutes or unƟl golden brown. Garnish, if desired, with a sprinkle of paprika and red bell pepper.

As with all of cannabis infused food start with a small portion till you learn your tolerance. Keep out of reach if children and pets.

Culinary Yours in Cannabis.

Mary Ann