chow.com
cytoxan for dogs
what vitamins does nexium deplete
allegra asthma treatment
allegra 12 hour allergy relief tablets
advair medication assistance programs
can u take ibuprofen and tylenol together
medroxyprogesterone help get pregnant
what is the difference between panadol and panamax
tadacip 20mg
what pain pills do not contaim acetaminophen
aciclovir tablets cold sores
medroxyprogesterone help get pregnant
effexor and buspar interactions
lamictal odt vs lamictal
should i take azathioprine for crohns
viagra and metoprolol tartrate
medroxyprogesterone help get pregnant
birth control norethindrone acetate
shatavari fertility success
atorvastatin liver function tests
garcinia cambogia mercadona opiniones
diclofenac sodium and advil
how to take misoprostol by mouth
medroxyprogesterone help get pregnant
difference between aciclovir and valaciclovir
beet juice viagra
can a woman take sildenafil citrate
• 2 tablespoons olive oil
• 1/2 cup shredded carrot or summer squash (from about 1 medium carrot), finely
chopped
• 1/2 cup scallions, chopped small
• 2 stems garlic tops, finely chopped
• 1 teaspoon kosher salt, plus more as needed
• 1/2 teaspoon freshly ground black pepper, plus more as needed
• 1 pound spinach, kale, or Chard, washed and chopped finely
• 2 medium scallions, finely chopped (white and light green parts only)
• 1 cup sour cream or Greek yogurt
• 1/2 cup mayonnaise
• 2 teaspoons Worcestershire sauce
• 1 teaspoon freshly squeezed lemon juice
• crackers, crost ni, carrot st cks, squash slices, Kohlrabi slices, or thick cut
potato chips, for serving
1. Place a fine-mesh strainer in the sink.
2. Heat the oil in a large straight-sided frying pan over medium
heat unti l shimmering. Add the carrot, onion, garlic,
measured salt, and measured pepper and s r to combine.
Cook, s tirring occasionally, unti l the vegetables have softened,
about 6 minutes. Transfer to a large bowl and set aside.
3. Return the pan to medium heat, add half of the spinach,
season with salt and pepper, and s r to combine. Cook,
s tiring occasionally, unti l the spinach is completely wilted,
about 4 minutes. Add the remaining spinach and cook, tossing
occasionally, unti l completely wilted, about 3 minutes more.
4. Transfer the spinach to the strainer in the sink. Using a ladle,
press on the spinach to squeeze out as much liquid as
possible. Drain and put in a mixing bowl.
5. Add the scallions, sour cream, mayonnaise, Worcestershire,
and lemon juice and s r to combine. Cover ghtly and
refrigerate unti l the flavors meld and the dip is thoroughly
chilled, about 2 hours.
6. Taste and season with salt and pepper as needed, then
transfer to a serving dish. Serve with crackers, cros ni, carrot
s cks, kohlrabi s cks, squash s cks, or thick-cut potato chips.
This recipe can be adapted by adding herbs of your choice, or substituting other greens for spinach. I have made it with squash instead of carrot. It stores well in the refrigerator, and makes a great spread!
