Are you looking for a yummy way to add more spinach to your diet? This may be the recipe you are looking for. Chef David Davenport suggests serving Indian Creamed Spinach with scrambled eggs as Eggs Florentine.
Indian Creamed Spinach
David Davenport
Bloomington Cooking School
Crème fraîche, to taste (not sour cream, see recipe below)
Three 12-ouch packages of frozen chopped spinach
1 stick salted butter
1/2 onion, chopped
Cardamom, to taste
Salt, to taste
Pepper, to taste
1) Defrost spinach and squeeze out excess water.
2) Melt butter in a large skillet. Add onions and sweat until translucent.
3) Fluff spinach and add to skillet. Sprinkle cardamom lightly across the top of the spinach. (Note: A little goes a long way, so taste as you go.) Stir on medium heat for 4–5 minutes.
4) Add crème fraîche and stir until warmed through. Add cardamom, salt, and pepper to taste and stir.
Crème fraîche
David Davenport
Bloomington Cooking School
2 cups whipping cream
1 cup non-pasteurized buttermilk
1/2 cup non-pasteurized sour cream
1) Whisk ingredients together in a bowl and cover lightly with foil.
2) Allow the mixture to ferment on the counter for two days.