Cook The Book: Creamed Spinach

1. 1

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

2. 2

   For the spinach, melt the butter in a large pot over medium heat. Add 1 big tablespoon Ginger-Garlic Paste and cook for a minute, swirling it in the 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.

3. 3

   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.

* Per serving · 4 servings · Values may vary.

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