One tablespoon choppedfresh dill= 1 teaspoondried dill weed. The flavor of dill weed diminishes greatly the longer it is cooked. Add it at the last minute for full flavor and aroma - we hope you love cooking with it as much as we do! Check out our other great recipes this month that feature this great spice!
Creamed Spinach with Fresh Dill
Ingredients
1 tablespoon unsalted butter
¼ cup finely chopped onion
1 lb. spinach, large stems removed, coarsely chopped
1/3 cup heavy cream
1 clove garlic, minced
¼ teaspoon freshly grated nutmeg
¼ teaspoon each kosher salt & cracked black pepper
1/3 cup coarsely chopped fresh dill
Instructions:
Melt the butter in a large pot over medium heat. Add the onion and cook, stirring often, until soft and translucent, 3 to 5 minutes.
Add the spinach, cover, and cook, stirring once or twice, until wilted, 2 to 3 minutes. Using a slotted spoon, transfer the spinach and onions to a bowl. Pour off and discard any liquid left in the pot.
Return the pot to medium heat and add the cream, garlic, and nutmeg. Let the cream come to a low simmer, and cook, stirring often, until it thickens and reduces slightly, 2 to 3 minutes. Stir in the salt and several grinds of pepper.
Give the spinach a squeeze to remove any excess liquid and return it to the pot, tossing to coat it in the reduced cream. Remove the pot from the heat and stir in the dill. Taste and season with more salt or pepper as needed.
