A few days ago I was saying that since I live in France I cook with crème fraîche more often[1] than when I lived in Spain. Before, I used it very rarely and now it is very common that at leats one of the dishes I cook during the week has it. Well, the recipe in this post, creamed spinachs, is one of such examples. Normally, creamed spinachs contain only that: spinachs and cream. They are really good like that, as the strong flavor of spinachs is soften. However, I usually add a little of garlic, onion and shallot that, from my point of view, they improve considerably the taste of the recipe. Plus, with croutons[2] they are even better.