Yesterday when I was making my Anglo-Indian lunch, I was looking for a proper second veg. I have always been a big spinach fan and as far as I'm concerned, one of the best sides to serve with any sort of roast dish is a nice creamed spinach. I usually make a Kashmiri-style spinach, creamy with lentils and fiery hot. This time, I was looking for something a little milder since the roast would be well spiced. I decided on a simple chop-house-style creamed spinach... except I didn't have any cream. What to do?
The answer was Half and Half. I know. Had I thought harder, I most likely could have come up with another solution, but Half and Half is what I had and that's the way I went. This dish cooks up very fast so it's something that can be made right before serving.
Here's what to do:
Steam 1 lb of fresh spinach.
When it's cooked, press excess water from it and chop it finely.
In a skillet or kadhai, heat 1 Tbs of unsalted butter.
When the butter has melted add in 1 chopped shallot.
the chopped spinach
1/4 cup of Half and Half
a pinch of nutmeg
salt and pepper to taste
I always like to add in a bit of garam masala at the last minute for a bit of flavor enhancement, but it's just fine without. This recipe serves 2 people only but can easily be multiplied.