The Perpetual Spinach Parlor Dish / Le Plat de Salon à l’Épinard Perpétuel

 

Creamy Perpetual Spinach Chard-Artichoke Casserole with Bacon, Smoked Gouda, Hatch Chile, and Coconut Milk

A freezer-friendly, smoky-savory garden casserole with a lush, creamy twist

Ingredients

 (Makes one 9x13 casserole or two 8x8 dishes)

• 2 lbs perpetual spinach (or mature chard), stems removed, leaves chopped
• 4 slices bacon, chopped
• 1 small onion, diced
• 1 large sweet pepper, seeded and diced
• 1 Hatch chile, seeded and finely chopped (adjust heat to taste)
• 2 cloves garlic, minced
• 1 (14 oz) jar artichoke hearts, drained and chopped
• 3 tbsp all-purpose flour
• 2 tbsp butter (or additional bacon fat as needed)
• ¾ cup canned coconut milk
• ¾ cup evaporated milk
• ½ cup grated Parmesan cheese
• 1 cup shredded smoked Gouda
• ½ tsp Dijon mustard (optional, for depth)
• ½ tsp smoked paprika or cayenne (optional, for warmth)
• Salt and black pepper, to taste

Topping

• ¾ cup breadcrumbs (panko or fresh)
• 1 tbsp olive oil or melted butter
• Extra Parmesan or smoked Gouda, for sprinkling

Instructions

1. Prepare the Chard
   Remove and discard (or save for another use) the tough stems. Bring a large pot of salted water to a boil, add chopped leaves, and blanch for 2–3 minutes until tender. Drain well, press out excess moisture, and chop again if needed. Discard the blanching water.
2. Cook the Bacon & Veggies
   In a large skillet over medium heat, cook bacon until crisp. Remove with a slotted spoon and set aside. Leave about 2 tbsp of bacon fat in the pan (add butter if needed).
   Sauté the onion, sweet pepper, and Hatch chile in the bacon fat for 5 minutes, until softened. Add garlic and cook for 1 more minute.
3. Make the Roux & Sauce
   Sprinkle flour over the sautéed vegetables and stir to coat. Cook for 1 minute, stirring constantly to form a light roux.
   Slowly whisk in the evaporated milk and coconut milk, stirring until smooth. Simmer gently, stirring often, until thickened—about 3–5 minutes.
   Stir in Dijon mustard (if using), paprika or cayenne (if using), Parmesan, smoked Gouda, chopped artichokes, the cooked chard, and reserved bacon. Mix thoroughly. Season to taste with salt and black pepper.
4. Assemble the Casserole
   Transfer the mixture into a greased 9x13” baking dish (or two 8x8” dishes for freezing).
   In a small bowl, toss breadcrumbs with olive oil or melted butter. Sprinkle over the top, then add a bit of extra Parmesan or Gouda.
5. Bake or Freeze
   
• To bake now: Bake uncovered at 375°F (190°C) for 20–25 minutes, until bubbling and golden.
• To freeze: Let cool completely, then wrap tightly and freeze. From frozen, bake covered at 375°F for 45–60 minutes, then uncover and bake 15 more minutes until browned and hot throughout.
6.