Indian Creamed Spinach - Palak Not Paneer

1. 1

   Boil about a quart of water and add salt liberally. Once the water comes to a rolling boil, add the spinach and reduce heat to medium . Cook for 8 minutes, then drain and set aside. Chop when cooled.

2. 2

   In a medium saucepan, add 1 tablespoon butter or ghee. Sautee shallots and garlic until soft, about 5 minutes.

3. 3

   Add the spinach and cook for two minutes or until the juices release. Then add the spices and the rest of the butter and stir, allowing about 30 seconds to a minute for them to begin releasing their flavor into the mixture. Add the cream and raise the heat, continuing to stir. Reduce the liquid to half so the mixture has a creamy rather than soupy consistency.

4. 4

   Allow to cool, pour into bowls and sprinkle with the cheese. Then enjoy. Or just throw it in the trash or see if your dog will eat it.

* Per serving · 4 servings · Values may vary.