Active Time

　　40 min

　　Total Time

　　45 min

　　In this unusual side dish from Spring restaurant, often under appreciated parsley gets the creamed-spinach treatment—and a little help from aromatic orange zest, mint, and fresh ginger.

　　

Ingredients

Makes 4 servings

　　12 cups packed flat-leaf parsley sprigs (2- to 3-inch sprigs from about six 2-ounces bunches), tough stems discarded

　　1/2 medium shallot, finely chopped

　　1 tablespoon salted butter

　　1 unpeeled small garlic clove, lightly smashed

　　5 thin slices peeled ginger (from a 1/2-inch-diameter piece)

　　1/4 cup heavy cream

　　3 tablespoons crème fraîche

　　2 (3-inch-long) strips of orange zest

　　1 mint sprig

　　

Step 1

Blanch parsley in a large pot of boiling salted water (2 tablespoons salt for 4 quarts water) 20 seconds. Transfer parsley to an ice bath to stop cooking. Spin dry and blot with paper towels.

　　

Step 2

Cook shallot in butter with garlic and ginger in a heavy medium skillet over medium heat, stirring occasionally, until softened, 3 to 4 minutes.

　　

Step 3

Add cream, crème fraîche, and orange zest to skillet and simmer, stirring occasionally, 4 minutes. Add mint and remove from heat. Let stand, uncovered, 2 minutes. Discard garlic, ginger, zest, and mint.

　　

Step 4

Return sauce to a simmer and add parsley, separating gently with a fork. Season with salt and pepper and simmer, tossing gently, until just heated through, about 2 minutes.