Creamed greens, using spinach or other greens makes for a delicious, simple side dish. It's the perfect accent to a classic American meal-like steaks or broiled fish.
1small jalapeno This is optional-the seeds are removed so this is not spicy, the jalapeno just adds flavor. *see note for a jalapeno-less variation.
Instructions
Bring 8 cups of salted water (roughly 1 tablespoon per quart of water) to a boil.
Blanch the spinach for 30 seconds, or until just wilted, then remove to a colander to drain. Gently squeeze the greens to remove some water, but don’t wring them dry.
Cut the jalapeno in half lengthwise, remove the seeds and discard then cut one half into ¼ inch dice. Reserve the uncut half of the jalapeno for another purpose.
Cut the shallot into ¼ inch dice. Finely chop the garlic.
In a small 2 qt capacity saucepan, sweat the garlic, jalapeno and onion with the piece of bacon or other smoked meat low and slow for 10 minutes, without allowing them to color.
Add the spinach greens and cream, cover and cook for 10 minutes, or until the watercress is tender and tastes good to you.
Double check the seasoning for salt, adjust as needed, and serve. If the pan threatens to get dry, add a splash of water as this should be a juicy dish of greens.
Notes
*Instead of the jalapeno, you can substitute a couple scrapes of grated nutmeg to omit any heat and steer the dish more in the direction of French-Continental cuisine.