Rich, creamy, Christmas-y! This is one gorgeous platter of Sautéed Spinach with Almond Cream and Arils. According to its source, Chef Virginia, the recipe only has 167 calories a serving. I think THAT fact makes it even more gorgeous. Nom, nom, nom.
To get arils (seed sacs) out of a pomegranate, score the fruit and place the whole thing in a bowl of water. Break open the pomegranate underwater and use your fingers to free the arils from the rind. The arils will sink to the bottom of the bowl and the membrane will float. Then, use a slotted spoon to get all the membrane off the surface first, then scoop the arils (or you will be spitting little pieces of peel).
The “almond cream” is simple enough… slivered almonds, pulverized in a food processor and heated in heavy cream to thicken and flavor.
Happy Holidays to you and your family.
Sautéed Spinach with Almond Cream and Arils
- 1/2 cup arils from 1 large pomegranate
- 2 bags spinach (10 oz. each), washed
- 1 tablespoon water or chicken broth
- Salt and pepper to taste
- 1 Tablespoon olive oil
- 1 clove garlic, crushed
- 2/3 cup heavy cream
- 1/4 cup blanched almonds
- 1/4 teaspoon nutmeg
Heat a large skillet and add olive oil. Stir in crushed garlic and cook until fragrant. Add washed spinach a handful at a time and cook until all is wilted.
Add salt and pepper and turn until cooked slightly but still bright green. Set aside.
In a food processor, grind almonds until fine.
In a sauce pan, heat heavy cream. Add nutmeg and almonds to cream, stir until hot.
Serve over sautéed spinach. Sprinkle with arils. Serves 6