Cook the Book: Creamed Spinach

Name: Cook the Book: Creamed Spinach
Prep time: 15 min
Cook time: 15 min
Total time: 15 min
Yield: 4
Cuisine: Global
Ingredients: 3 Tbsps butter; 6 cloves garlic; 1 5-inch finger fresh ginger, peeled and chopped; 59 milliliters heavy cream; 4 servings Really good extra-virgin olive oil; 1 potato, peeled and diced; 4 servings Salt; 4 servings Salt and pepper; 454 grams washed young spinach

Cook the Book: Creamed Spinach might be just the side dish you are searching for. This gluten free and vegetarian recipe serves 4. One portion of this dish contains roughly 5g of protein, 29g of fat, and Head to the store and pick up really olive oil, garlic, heavy cream, and a few other things to make it today. From preparation to the plate, this recipe takes roughly 15 minutes.

Instructions

For the Ginger-Garlic Paste, pulse the ginger, garlic, and a pinch of salt in a food processor or blender until smooth.

Ingredients you will need

Ginger Garlic Paste

Garlic

Ginger

Salt

Equipment you will use

Blender

Add a little water to thin the paste. Store in a covered container with a little olive oil on the surface. Keeps for about a week.

Ingredients you will need

Olive Oil

Water

For the spinach, melt the butter in a large pot over medium heat.

Ingredients you will need

Spinach

Butter

Equipment you will use

Pot

Add 1 big tablespoon Ginger-Garlic Paste and cook for a minute, swirling it in the butter.

Ingredients you will need

Ginger Garlic Paste

Butter

Add the potatoes and stir until well coated. Season with salt and pepper. Reduce heat to medium-low, cover, and cook until tender but not browned, about 10 minutes.

Ingredients you will need

Salt And Pepper

Potato

Add the cream and pile the spinach into the pot, pressing it down so that you can fit it all in. Cover and cook until the spinach wilts, about 10 minutes. Fold the spinach into the potatoes and cream, and serve.

Ingredients you will need

Potato

Spinach

Cream