Farm-Fresh Malabar Spinach With Broccoli and Red Onions in Garlic Cream Sauce
2 c. broccoli florets
½ red onion, sliced thin or diced large
Approx. 2 c. well-packed Malabar spinach (why, oh, why don’t I have a kitchen scale yet? And don’t give me any of that “because your grocery bill is too high as it is” nonsense!)
3 Tbsp. chicken drippings or clarified butter
3-4 cloves garlic, chopped
2 Tbsp. flour
½ c. milk
½ c. heavy cream
Steam the veggies separately, then combine (the onion can be steamed with the broccoli if desired, but the spinach will take a much shorter time).
Meanwhile, heat the drippings or butter in a small saucepan over medium-low heat. Add the garlic and sauté until soft. Whisk in the flour. Continue whisking until you’ve made a roux the color of brown sugar. Add the milk and cream. Continue whisking until the sauce thickens. Remove from heat.
While they’re still hot, salt and pepper the veggies to taste. Add the sauce to the veggies slowly, stirring as you go (you will probably have leftover sauce.) Serves 4 as a side dish.
Any extra sauce will keep for a few days in the fridge; and in fact, like many garlicky sauces, it’s better as a leftover. It’s good with chicken, root veggies, pasta, rice… the list goes on. Stir well before serving.
Beat the eggs. Whip the cream. Show no mercy.