Creamed Spinach with Crum­bled Egg Yolks


SAVEUR - - Contents -

To­tal: 50 min.

The au­thor’s creamed spinach is an ul­tra-fine, silky ver­sion of this traditional sta­ple, puréed with pars­ley leaves for a vivid green color and ver­mouth for a pop of acid­ity. For the bright­est green color, cool the spinach mix­ture down fully be­fore purée­ing, then re­heat. You can eat this dish by the spoon­ful or use it as a sort of sauce through which to drag meat and veg­eta­bles on the plate.

3 eggs 6 Tbsp. un­salted but­ter 1 large Vi­dalia onion (7 oz.), diced (1½ cups) 1 tsp. kosher salt, di­vided 3 Tbsp. dry white ver­mouth 1 cup Ital­ian pars­ley leaves 2 bunches spinach (1¼ lb.), trimmed and coarsely chopped (3 packed quarts) ¾ cup cold heavy cream ¼ tsp. freshly grated nut­meg Freshly ground black pep­per

1 In a small sau­cepan, add the eggs and enough wa­ter to cover by 1 inch. Bring to a boil over high heat, then turn off the heat and let sit 10 min­utes. Drain and trans­fer the eggs to an ice bath to cool.

2 When cool enough to han­dle, peel the eggs and re­move the whites (save for an­other use). Set the yolks aside.

3 In a large sau­cepan over medium heat, add the but­ter. Once melted, add the onion and ½ tea­spoon salt; cook, stir­ring oc­ca­sion­ally, un­til soft, sweet, and lightly golden at the edges, 7–8 min­utes. Add the ver­mouth, raise the heat to high, and sim­mer un­til the liq­uid is nearly evap­o­rated, 1–2 min­utes. Add the pars­ley, spinach, and the re­main­ing ½ tea­spoon salt, and cook, toss­ing with tongs, un­til the spinach is wilted and ten­der at the stem, 6–7 min­utes.

4 Pour the cold cream into a bowl or stor­age con­tainer large enough to con­tain the spinach. Us­ing tongs, shake off any ex­cess liq­uid, then trans­fer the cooked spinach to the cream. (At this point you can re­frig­er­ate the spinach un­til ready to serve, up to 12 hours.)

5 Trans­fer the spinach mix­ture and nut­meg to a blender and process to a fine purée. Taste and add more salt or some black pep­per as de­sired. (If the spinach mix­ture was re­frig­er­ated, re­heat briefly in a sau­cepan be­fore serv­ing.)

6 Trans­fer the spinach to a medium serv­ing bowl and crum­ble the yolks over the top. Serve im­me­di­ately.

This creamed spinach gets its ex­tra-vi­brant color from the ad­di­tion of fresh pars­ley. Op­po­site page: Wedges of snowchilled grape­fruit are en­joyed af­ter the sauna.

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