Dark green curly spinach varieties like Savoy or Bloomsdale have a deeper, richer flavor than the lighter green, grassier flat-leaf spinach, but any spinach pairs wonderfully with cardamom.
Recipe information
Yield
serves 4 as a side dish
Ingredients
Preparation
Step 1
Melt 1 tablespoon of the butter in a large sauté pan or skillet with a lid over low heat. Add the leeks and season with 1/4 teaspoon salt. Cover tightly and gently sweat, stirring the leeks occasionally, until they are very soft, about 15 minutes. If the leeks begin to color at all, lower the heat and add a tablespoon of water. Transfer to a plate and wipe out the pan.
Step 2
Raise the heat to medium-high and swirl the remaining 1 tablespoon butter in the pan. Add the spinach, starting with as much as will easily fit. Season it with 1/4 teaspoon salt and a little fresh pepper and toss, adding the remaining spinach as the first batch wilts. Add 1/4 teaspoon salt and more pepper, and as soon as all the spinach is completely wilted, remove from the stove and pour off any accumulated liquid.
Step 3
Reduce the heat to low and return the leeks to the pan. Stir in the crème fraîche and cardamom. Adjust the seasoning and cook for 1 minute, until very hot.
