Creamed Spinach

The incredible mound of spinach called for here (3 pounds!) deflates quickly after an initial blanching, which helps maintain its deep green color. Shallots and garlic lend sweetness, while a mix of milk and heavy cream provides richness without being too heavy. Finally, tangy sour cream lifts and balances the dish. The spinach can be blanched, cooled and chopped a day ahead and stored in the refrigerator. Leftovers make a great omelet or quiche filling, and are also a terrific addition to pasta.

Makes: 6 to 8 servings

Total time: 25 minutes

3 pounds adult spinach (from five 10-ounce bags), tough stems removed

3 tablespoons unsalted butter

1/4 cup finely chopped shallot

3 garlic cloves, minced

2 tablespoons all-purpose flour

1 cup whole milk

1 cup heavy cream

Salt and black pepper

1/4 cup sour cream

1. In a large pot, bring 1/2 inch of water to a boil over high. Add spinach in 3 batches, stirring until each batch wilts before adding another, about 3 minutes. Drain in a colander and run under cold water until cool. Drain again, pressing out excess water, then coarsely chop for a total of 4 packed cups.

2. In the same pot, melt 2 tablespoons of the butter over medium-low. Add shallot and cook, stirring, until softened with no color, about 2 minutes. Stir in garlic until fragrant, 30 seconds. Add the remaining 1 tablespoon butter and stir until melted, then add flour and cook, stirring constantly, until flour is light golden but the shallots still have no color, about 3 minutes. While whisking constantly, drizzle in milk and cream until smooth, and season with salt and pepper. Bring to a simmer, then add chopped spinach and season with salt and pepper. Cook, stirring, until the spinach is totally incorporated and the sauce is thickened, 2 to 3 minutes. Stir in sour cream until combined. Transfer to a bowl and serve warm.

Note: To reheat, microwave with a damp paper towel covering the top to keep moisture in. Or spinach can be reheated in a pan, stirring occasionally, over low heat and adding more milk if necessary.

— Recipe by Kay Chun

Green Beans With Ginger and Garlic

The beans can be cooked a day ahead, leaving nothing more to do before the meal than to assemble everything over high heat.

Makes: 10 servings

Total time: 20 minutes

Salt

2 1/2 pounds green beans (slim haricots verts work especially well), trimmed

4 tablespoons vegetable oil

1/4 cup minced fresh ginger (from 6 inches peeled ginger root)

4 medium garlic cloves, minced

1. Bring a large pot of salted water to a boil and fill a large bowl with ice water. Working in two batches, boil beans until just tender but still crisp and bright green. Start testing after 4 minutes or so, being careful not to overcook. When done, plunge beans into ice water to stop cooking, lift out immediately when cool and drain on towels. (Recipe can be made to this point up to a day in advance and kept refrigerated, wrapped in towels.)

2. When ready to cook, heat 2 tablespoons oil in a wide skillet over high heat. Add half the beans, half the ginger and half the garlic, and cook, stirring and tossing constantly, until beans are heated through and ginger and garlic are softened and aromatic. Sprinkle with salt and remove to a serving dish. Repeat with remaining oil, beans, ginger and garlic. Serve.

— Recipe by Julia Moskin