Modified food starch.
Hydrolized corn gluten.
Autolyzed yeast.
Dextrose.
No, that's not the answer key to your high-school chemistry final. It’s the ingredient list on a box of Birds Eye frozen creamed spinach.
Makes the 15 minutes it takes to whip up a batch from scratch seem like time well spent, doesn’t it?
But there was no spinach in this week’s CSA delivery, so I made creamed kale instead. Here’s how.
In a large skillet over medium-high heat, melt 3 Tablespoons unsalted butter.
Add 3 cloves garlic, finely minced. Sautee till garlic just starts to turn color, 2-3 minutes.
Add 3 cups finely-chopped kale leaves. (Discard the tough stems.) Cook, stirring frequently, until kale is well wilted, about 5 minutes.
Add 6 Tablespoons (about a 1/3 cup) cream. Cook until kale is very soft and cream is just about all incorporated/evaporated, about another 5 minutes. Add salt and freshly-ground pepper to taste.
Makes two smallish but very rich servings. Recipe size is easily adjusted up or down, depending on how much kale you have. (Each cup of raw, chopped kale takes 1 garlic clove, 1 T butter and 2 T cream.)
And if you don’t have kale, go ahead and use baby spinach. It cooks even more quickly, and will be ready in just a few minutes more than it would take you to nuke up a box of Clarence Birdseye's Chemistry Project.
No comments:
Post a Comment