Recipe + Poem – Creamed Spinach

It has been a while since I made something extremely hearty and somewhat healthy. So, I went with Creamed Spinach, because the climate has been shifting from hot to cool and back again the last couple of days. Creamed Spinach is a classic American dish. Believe it or not, this was my first ever solo dish that I made during Thanksgiving way back in 2014. It was actually delicious, and that’s when I got hooked on enhancing the flavor of a simple ingredient and making it look colorful. It also made me realize that you can develop new flavors by combining not-so-seemingly apparent elements.

Thanksgiving – 2014

In any case, you can have Creamed Spinach as a side for Steak or Moroccan style lamb, or with any spicy food, and even as a snack if you add some star anise to it. It is a simple dish that can be whipped up in less than 10 minutes, which is always a plus for me.🤩

June

It’s a combination of summer
And spring – everything
In between lush green
With rain and the
yellow of the scorching
Sun. And when I young
The end of voracious reading

This meal consisted of a salad with Cabbage, Tomato, and Basil, and Rice, Soon Dubu, Orange, and Creamed spinach. Finish off with a cup of tea, and it is one satisfying brunch!!

Recipe

Ingredients

• 2 bunch of Spinach (stems removed)
• 100 – 200 mL of Heavy Cream (depending on how creamy you want it to be)
• 30 grams of Garlic
• 2 Star Anise (if you want it slightly sweet)

Method

1. Add Spinach to a pan (feel free to start in small quantities) and switch on the heat to medium – high
2. Let it start wilting and add more of the Spinach (2-5 minutes)
3. Now start adding the cream and the garlic. Let the cream start boiling (2 minutes)
4. Bring the heat to a simmer, and simmer away for 3-4 minutes, until the color of the spinach has steeped into the cream
5. Serve hot

I hope you enjoy this creamy dish 😁

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