Recipe: Creamy Spinach and Dill
Less creamy than creamed spinach but just as luxurious, this is the simple spring side you need.
Serves4
Classic creamed spinach is good in the same way that mashed potatoes or mac and cheese is — it’s usually all cream and flour, with the spinach adding only color. This is a different dish, and that’s why I call it creamy (not creamed) spinach.
The cream’s function here is to mingle with the garlic and nutmeg, adding just enough richness to elevate things above straight-up sautéed spinach. And the dill stands as a green, too, combining with the spinach to make something like spanakopita in a bowl.
Creamy Spinach with Dill
Less creamy than creamed spinach but just as luxurious, this is the simple spring side you need.
Serves 4
Nutritional Info
Ingredients
- 1 tablespoon
unsalted butter
- 1/4 cup
finely chopped onion
- 1 pound
spinach, large stems removed, coarsely chopped
- 1/3 cup
heavy cream
- 1
clove garlic, minced
- 1/4 teaspoon
grated nutmeg, preferably fresh
- 1/4 teaspoon
kosher salt
Freshly ground black pepper
- 1/3 cup
coarsely chopped fresh dill
Instructions
Melt the butter in a large pot over medium heat. Add the onion and cook, stirring often, until soft and translucent, 3 to 5 minutes. Add the spinach, cover, and cook, stirring once or twice, until wilted, 2 to 3 minutes. Using a slotted spoon, transfer the spinach and onions to a bowl. Pour off and discard any liquid left in the pot.
Return the pot to medium heat and add the cream, garlic, and nutmeg. Let the cream come to a low simmer, and cook, stirring often, until it thickens and reduces slightly, 2 to 3 minutes. Stir in the salt and several grinds of pepper.
Give the spinach a squeeze to remove any excess liquid and return it to the pot, tossing to coat it in the reduced cream. Remove the pot from the heat and stir in the dill. Taste and season with more salt or pepper as needed.
Recipe Notes
Storage: Refrigerate leftovers in an airtight container for up to 4 days.
Reprinted with permission from Eating from the Ground Up: Recipes for Simple, Perfect Vegetables by Alana Chernila, copyright (c) 2018, Clarkson Potter.
