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.
Creamed Spinach Recipe
Autor: Damián Serrano Personas: 4 Tiempo: Dificultad: Fácil
Ingredientes
- 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 [2]
- 1 pinch of nutmeg.
- Salt and pepper.
Elaboración
- In a pot, bring to boil half a liter of water.
- When the water boils, add 1 tablespoon of salt and incorporate the spinachs.
- Cook the spinachs for 10 minutes.
- Meanwhile, put a skillet over medium heat, heat the olive oil and slightly brown the garlic.
- Add the onion and shallot to the skillet and and cook until tender.
- Drain the spinachs.
- Add the spinachs to the pan and cook them for a while unthe they lose some water.
- Spoon the crème fraîche, mix well and cook for another couple of minutes.
- Add salt, pepper, and nutmeg to taste.
- Serve quickly topped with some croutons and a little more of crème fraîche.
Sugerencias, trucos y consejos
- 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.