Non Dairy Creamed Spinach And Kale Food
CREAMED LACINATO KALE
This preparation is classic for a reason. Obviously, spinach is the usual green recruited for this dish, but I love using tender kale in its place. You can make in advance, then simply warm with the breadcrumbs and top with lemon juice just before serving. This should have a baked feeling, so the oven time is important to achieve the classic "steakhouse side dish" effect.
Provided by Alex Guarnaschelli
Categories side-dish
Time 45m
Yield 6 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees F.
- Heat 1 tablespoon oil in a large braiser over high heat. When the oil begins to smoke, add half the kale to the pan. Season with salt and cook, stirring, until the leaves take on a deep green hue and lose 50 to 75 percent of their volume, 2 to 3 minutes. Transfer the kale to a large bowl with the spinach. Repeat with the remaining oil and kale, adding it to the bowl as done.
- Return the braiser to high heat and add the cream. Simmer the cream until it reduces to about 1 3/4 cups, about 5 minutes. Add the cream to the greens and stir to combine. Add the Parmesan, Gruyere, Worcestershire, chile flakes, nutmeg, lemon zest and juice and salt to taste. Return the greens to the braiser and top with the panko and a drizzle of oil. Bake until warmed, 12 to 15 minutes.
NO CREAM CREAMED SPINACH
Steps:
- Blanch half a pound of spinach in salted, boiling water.
- Immediately, "shock" the blanched spinach in a bowl of iced water. Drain and squeeze out the excess water.
- Puree in a blender. Set aside.
- In a large skillet over medium heat, sweat the shallots and garlic until translucent.
- Add the rest of the spinach leaves. Toss and saute until wilted.
- Fold in the spinach puree.
- Season with salt and pepper, transfer to a serving bowl and serve immediately.
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