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Jenny is in perpetual search for easy, weeknight recipes to attempt to feed her family. When they balk, she just eats more.
Today: Take some advice from mother, and make this spinach dish.
When I think about weeknight side dishes, I tend to forget about spinach, that vitamin-packed super vegetable that is rendered delicious with the addition of a little cream, bacon or what have you. But my new favorite spinach dish is Better Than Creamed Spinach Spinach, which combines the heft of the green with the savory kick of onion and a slightly-decadent addition of Greek yogurt -- and provides an exciting little tang to offset your vegetable’s shrubbery-y vim.
People, take some advice from mother. As soon as you arrive home from work, get that onion going in the pan before you take your coat off, before you ponder your protein, before you answer the question, “What is that water all over the floor of the basement?” Your onions will benefit from a nice sauté, and as such, so will your spinach.
Next comes your pepper, which is optional (a dash of red pepper flakes will also do) and your garlic, then a bit later, some tomato paste. You now have a happy, flavorful allium bed on which your spinach may now settle down, probably in batches unless you have a big-ass pan.
When it is all cooked up nicely, add the yogurt one tablespoon at a time until it has the consistency you crave. Tell someone to bring you plates. Hopefully you’ve got some chicken or something to serve with this.
2 tablespoons olive oil
1 red chile or jalepeno, diced
1/2 yellow onion, diced
1/2 tablespoon tomato paste
12 ounces of fresh spinach (two 6-oz bag)
1/2 teaspoon flour
1 cup Greek yogurt
1 garlic clove, diced
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