Creamed Spinach with Garam Masala

Creamed Spinach with Garam Masala

Serves 8

This is excellent served with lamb as well as turkey. Garam masala is an East Indian blend of sweet spices, such as cinnamon, nutmeg and allspice. It is usually added at the last minute to cooked foods for an extra boost of flavor.

• 4 lbs. fresh spinach, stemmed, washed and dried
• 1 Tbsp. unsalted butter
• 4 cloves garlic, minced
• 4 Tbsp. finely chopped shallots
• 2 cups whipping cream
• 1/2 tsp. salt
• 1 tsp. fennel seeds
• 1/2 tsp. garam masala
• pinch of cayenne pepper

Coarsely chop the spinach and set aside. Melt the butter over medium heat in a large, heavy, preferably nonstick pot. Add the garlic and shallots and saut?until the shallots are translucent. Add the whipping cream and salt and bring to a simmer. Stir in the spinach by handfuls, adding more as it cooks down. Turn to low and cook, stirring frequently, until the spinach is extremely soft and the cream is almost absorbed, about 20 minutes. Heat a small frying pan over high heat. Add the fennel seeds and roast, shaking the pan, until the seeds turn one shade darker. Add to the spinach along with the garam masala and cayenne. Mix well.

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