I guess this is a good post candidate for today, since it is a recipe I found as part of a St. Patrick’s day menu.
I found this recipe in one of those freebie little mags at the grocery store. I love stumbling across a recipe that not only looks delicious but also uses up that something something in your refrigerator that has been sitting there a while and at the “do or die” stage. That was broccoli for me and the fact that it uses all that spinach and carrot was just a bonus.
It’s such a beautiful, rich green color – perfect for St. Patty’s day – and the little orange carrot specks just make it more special.
1 Tbsp olive oil
2 medium yellow onions, diced
2 Tbsp garlic, minced (3-4 cloves)
5 oz fresh spinach
3 Tbsp flour
3 cups broth, divided
2 cups broccoli, coarsely chopped (additional for garnish, if desired)
¾ cup carrots, coarsely chopped
1 ½ cups milk (the original recipe called for evaporated milk here, which could also be substituted for cream. I used 1% milk. Sure, the cream would have made it a bit richer but I didn’t feel like it was missing anything by using plain old milk and it definitely shaves off a few calories)
¼ tsp black pepper, or to taste
4 tsp yogurt or sour cream (optional garnish)
In a large skillet, heat oil. Add onions and garlic and cook over medium heat until onions are translucent. Add spinach and cook just until wilted, stirring occasionally. Once wilted, add the flour and continue to cook for about 4 minutes, stirring often.
Meanwhile, bring 1 ½ cups broth to a boil over high heat. Add broccoli and carrots. Cook until tender, about 6-8 minutes.
Add remaining 1 ½ cups to spinach mixture, stirring continuously until broth is thickened and bubbly, about 2 to 3 minutes. Lower heat to maintain a simmer.
Add cooked broccoli and carrots (with broth) to spinach mixture. Puree with an immersion blender until smooth. Stir in milk (or cream) and pepper and gently reheat.
Serve hot, with a dollop of yogurt or sour cream and a floret of broccoli, if desired.