Salmon Rice Bowl With Green Curry Creamed Spinach

In my personal hierarchy of steakhouse side dishes, creamed spinach comes in dead last. Overly gloppy and often flavorless, it seems like a crime against spinach, which I love under most other circumstances. Two small tweaks reboot the classic into something I want to have all the time: chopping the spinach (so it eats more like a greens-packed condiment rather than a mass of wet, wilty leaves) and amping up the creamy roux base with punchy, aromatic green curry paste. Served with simply seared salmon and rice, it makes a weeknight-friendly bowl that will make you forget about the steakhouse stuff. —Kendra Vaculin

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