Sautéed Baby Spinach With Lemon Zest And Cream
Indulge in a creamy and vibrant spinach dish that bursts with flavor in every bite. With a delightful hint of lemon and a luscious cream reduction, this recipe elevates simple spinach into a delicious and satisfying side dish that is sure to impress your guests. Enjoy the balance of tangy citrus and rich creaminess in every serving of this delectable creation.
— Constant Cookbook
Ingredients
- 1 cup heavy cream
- 1 lemon
- 2 lb. baby spinach, stemmed and rinsed well
- 1 tsp. sugar
- Pinch of sea salt
- 1/2 tsp. freshly ground pepper
Instructions
- Pour the cream into a saucepan. Using a vegetable peeler, peel 2 strips of lemon zest, each 2 inches long, from the lemon. Set the lemon aside. Add the zest strips to the cream and bring to a simmer over medium heat. Cook the cream, stirring occasionally, until reduced by half, about 8 minutes; watch that the cream does not boil too vigorously. Remove the zest strips and discard.
- Heat a large fry pan over medium heat. Add the spinach, with the rinsing water still clinging to the leaves. Sprinkle with the sugar and toss well. Cover the pan and cook the spinach for 3 minutes. Uncover and toss the leaves well. Continue to cook, uncovered, until the spinach is wilted and tender, 1 to 2 minutes.
- Place the spinach in a colander and, using a wooden spoon, press on it firmly to remove all the excess liquid. Chop the drained spinach coarsely and add it to the pan with the reduced cream. Finely grate the remaining lemon zest and add to the spinach (reserve the fruit for another use). Season the spinach with the salt and pepper and stir well to combine. Cook over medium heat, stirring occasionally, until just heated through, 2 to 3 minutes.
- Transfer the spinach to a warmed serving bowl and serve immediately. Serves 4.
- Adapted from Williams-Sonoma <i>New Flavors for Vegetables</i>, by Jodi Liano (Oxmoor House, 2008).
Yield
Serves 4.
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