Creamed Spinach With Citrus Kosho From 'Maximum Flavor'

1. 1

   Zest the limes, grapefruits, oranges, and lemons into a small bowl. Thinly slice the chiles. Remove the tough outer leaves of the lemongrass to expose the tender hearts. Slice the heart of the lemongrass. Put the citrus zest, chiles, lemongrass, and salt into a mortar. Use the pestle to pulverize the ingredients to a uniform paste.

2. 2

   Juice and strain 1 lime and 1 lemon and add them to the mortar and stir to combine. Add the lemon, lime, and orange oils if using to the mortar and stir to combine. Put the citrus kosho into a small jar and refrigerate for at least 2 days to let the flavors develop. Citrus kosho can be stored in an airtight container in the refrigerator for up to 1 month.

3. 3

   Put the onion, garlic, and citrus kosho in a blender and puree until smooth.

4. 4

   In a large saucepan, melt the butter over medium heat. Add the onion puree, salt, and cook, stirring, for 4 to 5 minutes until the mixture has thickened slightly and lost its sharp, raw flavor. Add the spinach a handful at a time, wilting each new addition before adding the next, seasoning the mixture very lightly with salt after every few additions. Add the creme fraiche and bring the mixture to a simmer. Taste for seasoning and serve immediately.

* Per serving · 4 servings · Values may vary.

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