• Oxford, Richmond VA
  • Hillsborough, Raleigh, Durham, Chapel Hill, Triad
  • Asheville & Western NC
  • Charlotte, Triad
  • Hillsborough, Saxapahaw, Raleigh, Durham, Chapel Hill
  • Eastern Carolina Organics
    2210 E. Pettigrew Street
    Durham NC 27703
    Ph. 919.542.3264


Sunchoke Creamed Spinach

  • 8 oz. sunchokes, washed and peeled, and cut into 1/2 inch chunks
  • 1 Tbsp butter
  • 1/2 cups heavy cream
  • 1/2 cup water
  • 1/2 tsp lemon zest
  • 2 tsp lemon juice
  • 2 large bunches of spinach
  • Salt
  • Freshly ground black pepper

Melt 1 tablespoon of butter in a saucepan over medium heat. Saute the sunchokes until they are light brown on the edges. Add half cup of heavy cream and half cup of water and simmer on very low heat until the sunchokes are tender, about 15 – 20 minutes. Puree the sunchokes in a blender or food processor, add some of the cream they were cooked in to thin the mixture.

In skillet heat 2 tsp of olive oil in a skillet over medium heat and sauté the spinach until it is wilted. Pour out until accumulated juices in the pan and use a spatula and press out as much liquid from the spinach as you can. Fold in the sunchoke puree, lemon zest, juice and season with salt and pepper.

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