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The Spinach That's Been Delighting Vegophobes for Years
Much more appealing to the veggie-averse than a leafy green salad: this steakhouse classic—a perfect balance of spinach and cream. It's as easy to cook as tossing spinach in a big pan until it's wilted and tender; draining it; and, using the same pan to make a rich-tasting sauce with butter, flour, half-and-half and a pinch of nutmeg (a natural for creamy dishes). Then, you add the spinach back to the pan and stir in Parmesan cheese for a salty kick.

Get the recipe: Creamed Parmesan Spinach