Home Cooking

Creamy Spinach

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Creamy Spinach

Kemal | Jun 30, 2012 01:30 PM

Some fresh spinach leaves ( as much as you want really, a whole bag, like the ones that are sold that are already cleaned)
2-3 shallots, minced
1 clove of garlic ( optional, but I am a bitch for garlic , crushed)
Olive Oil
Butter ( a few knobs )
100 ml of cream
Cayenne
Salt, Pepper
Yogurt
Paper towels

Put some olive oil in a pot over high heat and add spinach leaves. Cook until the leaves are wilted, keep the lid on ! Place the spinach in a colander let it drain, water is our enemy in this recipe. This is a slight variation to a similar recipe from Foodwishes.com. While this is going on melt the butter over medium heat and sweat out the shallots and garlic( after the butter sizzles of course), do not brown them and stir continuously and add the cayenne. Put the spinach on a cutting board and pat it dry with some paper towels and give it a rough chop so it is easier to eat. Place the spinach in to the pan with the butter. After 3 minutes or so add the cream and stir while you raise the heat. This is where you can choose to really reduce down the cream or keep it a bit more on the liquid side, I personally like to reduce it 1/3 of the original volume. Season to your liking.

This is a very fatty dish due to the cream, so if you like to keep it on the low you could saute the spinach with the shallots/garlic in some butter and instead of butter mix it with some fresh yogurt ( not frozen yogurt but real yogurt like Turkish/Greek). This is a very common thing we do in Turkey as the saltiness and the milky aspect of the yogurt tones down the irony and strong flavor of the spinach. This is a great side dish for any steak !

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