Spinach Madeline

Country music group Little Big Town's Kimberly Schlapman shares her recipe for baby spinach baked in a Monteray Jack-pepper cheese sauce.
Related To:

Kimberly meets with the Mast Brothers, Rick and Michael, to learn their bean-to-bar secrets, then cooks up some decadent items in her own kitchen with the help of special guest Kacey Musgraves, as seen on Season 2 of Great American Country's Kimberly's Simply Southern.

Cook time: See recipe | Yield: 4 servings


  • 20 ounces baby spinach
  • 4 tablespoons butter
  • 1/4 cup onion, finely chopped
  • 3 tablespoons flour
  • 1/2 cup evaporated milk
  • 1/2 cup spinach liquor
  • 1/2 teaspoon black pepper
  • 1 teaspoon celery salt
  • 1 teaspoon garlic powder
  • 1 teaspoon worcestershire
  • 2 tablespoons hot sauce (chalula)
  • Salt
  • 4 ounces Jack-pepper cheese, shredded


Preheat oven to 375 degrees.

In sauté pan cook the spinach until it wilts. Remove and place in a mesh sieve over a bowl to strain the spinach juices. Reserve 1/2 cup of spinach juice. If it doesn't yield 1/2 a cup add water to make up for it.

In the same pan melt the butter. Add the onion and cook until tender, about 5 minutes. Add the flour and stir to incorporate. Let it cook for 5 minutes. Add the milk, spinach liquor, pepper, celery salt, garlic powder, Worcestershire and hot sauce. Stir well. Add the cooked spinach and mix. Season with salt. Evenly pour the spinach mixture into 4 7-ounce ramekins. Top with cheese and cook at 375 degrees until golden brown.

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