A rather exotic Indian-style creamed spinach

This a wonderful Indian-style twist on that great American classic. It is great with any roast meat, salmon or shrimp.

Serves 4

2lbs fresh spinach (pre-washed is so much easier to deal with!)
2 tbsp plus 1 1/2 tsp kosher salt
2 tbsp butter
1/4 cup finely chopped onion
1 tbsp finely chopped fresh ginger
1/2 jalapeno pepper, seeded and chopped
3/4 cup creme fraiche or heavy cream
1/8 tsp freshly ground pepper
1/2 tsp Garam masala

Bring about 2 gallons of water to a boil with 2 tbsp salt.
Add the spinach and cook, stirring occasionally, until the water just returns to a boil.
Drain in a colander, refresh under cold running water, then press the spinach against the sides of the colander to press out as much water as possible.
Pulse in a food processor until finely chopped, but not pureed; reserve.

Melt the butter in a large skillet over medium heat. Add the onion, ginger and jalapeno and cook, without coloring, stirring occasionally, until tender, about 5 minutes.

Add the creme fraiche or heavy cream and bring to a boil.
Add the spinach and 1/4 cup water and stir until the spinach is heated through.
Season with the 1 1/2 tsp salt, the pepper and Garam masala and serve

The creamed spinach recipe from the famous Lawry’s restaurant





This is the exact recipe from that wonderful Lawry’s restaurant and is delicious!
Serves 4

1 10oz bag package of frozen chopped spinach
2 bacon slices, finely chopped
1 cup finely chopped green onions (spring onions)
2 tbsp flour
1 tsp Lawry’s seasoned salt
1/2 tsp pepper
1 clove garlic, minced
3/4 cup half and half

Cook the spinach according to the package directions. Drain well.

Fry the bacon and onions together in a skillet over medium heat until the onions are tender, about 10 minutes.
Remove from the heat. Add the flour, seasoned salt, pepper and garlic.
Blend thoroughly.
Gradually add the half and half and return to a low heat, stirring until thickened.
Add the spinach and mix well.