A Contemporary take on Creamed Spinach

Name: A Contemporary take on Creamed Spinach
Yield: enough for 4
Ingredients: spinach – 2 pounds (1kg); butter – 2 tablespoons (30g); crème fraîche – 3 heaping tablespoons; nutmeg

December 14, 2011

Making creamed spinach without the traditional backbone of white sauce produces a quicker, greener, and slightly fresher-tasting result. It makes up in speed and greenness what it loses in nannying quality.

Recipe information

Yield
enough for 4

Ingredients

spinach – 2 pounds (1kg)

butter – 2 tablespoons (30g)

crème fraîche – 3 heaping tablespoons

nutmeg

Preparation

Wash the spinach, pile it into a saucepan while it is still wet, cover with a lid, and steam for a minute or two until it has relaxed. It will need to be turned in the pan a couple of times. Remove, drain, squeeze as much as you can to remove the water, then put into a food processor with the butter and blitz until smooth. Now stir in the crème fraîche, some salt and pepper, and a little nutmeg.

Tender

TagsSpinach Leafy Greens Vegetable Side Dinner Vegetarian Easy Quick 5 Ingredients or Fewer Steam Food Processor Cookbooks

Recipe notes

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