Creamed Spinach Recipe

A few days ago I was saying that since I live in France I cook with crème fraîche more often 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 they are even better.

Creamed Spinach Recipe

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Serves: 4 Time: 30 m Difficulty: Easy

Ingredients

• 500g spinach, well washed and chopped
• 2 or 3 tablespoons of crème fraîche (a little more for garnish)
• 2 tablespoons of olive oil (or some butter)
• 1/2 onion, finely chopped
• 1 shallot, finely chopped (optional, can be replaced by another 1/2 onion)
• 1 clove garlic, peeled, crushed and chopped.
• Croutons
• 1 pinch of nutmeg.
• Salt and pepper.

Directions

1. In a pot, bring to boil half a liter of water.
2. When the water boils, add 1 tablespoon of salt and incorporate the spinachs.
3. Cook the spinachs for 10 minutes.
4. Meanwhile, put a skillet over medium heat, heat the olive oil and slightly brown the garlic.
5. Add the onion and shallot to the skillet and and cook until tender.
6. Drain the spinachs.
7. Add the spinachs to the pan and cook them for a while unthe they lose some water.
8. Spoon the crème fraîche, mix well and cook for another couple of minutes.
9. Add salt, pepper, and nutmeg to taste.
10. Serve quickly topped with some croutons and a little more of crème fraîche.

Hints, Tips, and Tricks

• You can use frozen spinach.
• You can substitute cream by cream cheese .
• You can also serve with some grated emmental cheese.
• They are also perfect as side dish.

 

Categories: recipe

Tags: creme fraiche espinacas picatostes