By Leslie Brenner

Looking for a green vegetable dish to make your holiday dinner shine? Look no further! Our recipe, which uses whole milk rather than cream, makes creamed spinach that’s gloriously lush, but not overly rich or heavy. It’s wonderful with fish or fowl, with prime rib or leg of lamb, — or as a key player in a fabulous assortment of vegetarian dishes. (Sweet Potato and Vegetable Picadillo Tamales! Warm French Lentil Salad!)

We first wrote about it nearly three years ago; it never goes out of style. Here’s the recipe:

RECIPE: Perfect Creamed Spinach

Happy holidays!

Looking for something stupendous to go with the spinach? Try these on for size:

RECIPE: Lacquered Roast Duck (depending on how this is accessorized, it can feel Chinese or French)

RECIPE: Dry-Brined Roast Turkey with Really Good Cognac Sauce

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