Cream-less Creamed Spinach

Author Notes

This dish is a surefire crowd pleaser and a goto whenever I have lactose sensitive guests. Hearty and soulful, the recipe relies on two key substitutions: 1) I replace spinach with organic napa cabbage and 2) instead of cream I opt for fresh, homemade duck broth. I'll explain.

1) We've all been there. You put in your 2 pounds of spinach to cook down, and when you open the lid it's reduced down to half a cup. Or less. Instead of rationing out what remains, do your hungry guests a favor and use a nice fresh napa cabbage. The leafy parts will retain their texture better during the cooking process, and the stems lend a nice crunch that's missing in most creamed spinach recipes.

2) Duck broth brings the heartiness of cream without the lactose. You can use any broth you want here, and you can even make this recipe vegan by substituting a nice homemade vegetable stock. However, I like duck. The taste reminds me of lakeside clearings in the forest, the snowy faces of my native Alps, the blaring of a trumpet, the gore and glory of the hunt.

Also, instead of nutmeg, this creamed spinach is spiced up with the addition of scallion whites, ginger, clove, and star anise. For a bit of freshness at the end, I add a bit of finely minced scallion greens and cilantro. —KLi