The second day of spring probably isn’t the best time to start talking about comfort food. Creamed spinach fits squarely in this realm: on the holiday table, at Sunday supper, down south, nudged up against fried stuff. And if it weren’t for the several pounds of spinach I have in my fridge, I probably wouldn’t have thought to make it myself.
Spinach has such easy appeal, it was my first favorite dark green. It’s a mild but meaty, clean slate for all sorts of different treatments. I like it in stir fries, curries, and saag paneer; stirred into lentil soup, stuffed into an omelet, or even raw, in a salad, though spinach salads seem to be waning in popularity nowadays. Enriching it with something creamy, as it is here, is just one way to showcase its charm. Continue reading