Go to the Recipe: Light and Bright Creamed Spinach
When do you add the cream preparation to the spinach? I did not see this step. You begin preparing the cream and cornstarch, then you prepare the spinach, and ... ?
@Juan-Carlos Kiel Step 2:
If using mature spinach: Add spinach stems, cover and cook for 30 seconds. Add spinach leaves, cover, and cook for 30 seconds. Uncover, remove saucepan from heat, and stir and fold spinach mixture until spinach is bright green and completely wilted, about 30 seconds longer. The mixture will appear quite thick, but it will thin out as the spinach releases moisture.
If using baby spinach: Add spinach, cover, and cook for 30 seconds. Uncover, remove saucepan from heat, and stir and fold spinach mixture until spinach is bright green and completely wilted, about 30 seconds longer. The mixture will appear quite thick, but it will thin out as the spinach releases moisture.
Thanks - I missed that
Two questions:
1. Can I swap the cream for your vegan onion puree recipe?
2. What greens can I use instead of spinach?
Hello Benjamin, great questions! 1. Because the onion puree has a bunch of oil and solids I recommend substituting the cream with 50-70g water and fold in your vegan onion puree at the very end. The spinach will continue to release water as it sits even when removed from the pan. Totally up to you how much onion puree you fold in but start with just 50 g and add more if needed.
2. I would avoid using any greens that might be considered a "braising green" such as Swiss chard. I recommend using baby mustard greens or baby kale following the cooking times for mature spinach. Also adding some sliced radicchio at the very end will give a light spicy, bitter flavor.
Let me know what you think if you give it a try!
Hello
CAn I use just frozen spinach?
