Creamed Spinach

Deep green leaves that melt in the mouth, bound by a glossy, smooth cream. A touch of nutmeg highlights the earthy flavor of the fresh spinach.

• Prep time: 15 min
• Cook time: 15 min
• Difficulty: Easy
• Calories: 282
• Protein: 9 g
• Carbs: 14 g
• Fat: 20 g

Ingredients

• 1 kg Spinach ( fresh, stemmed )
• 200 ml Cream ( full fat )
• 30 g Minimum butter sweet ( unsalted )
• 1 piece Onion ( finely diced )
• 1 piece Garlic ( minced )
• 1 pinch Nutmeg ( grated )
• 1 pinch Gray sea salt
• 1 pinch Black pepper ground

Instructions

1. Leaf preparation

   Stem the spinach by removing the central rib if it's too fibrous. Wash thoroughly in clear water to remove any grit and spin dry carefully.

2. Sweat the aromatics

   Melt the butter in a sauté pan. Add the minced onion and garlic. Sweat without browning until they are translucent.

3. Wilt the spinach

   Add the spinach to the pan in handfuls. Stir with a spatula until the leaves collapse and lose their volume under the heat.

4. Cream binding

   Pour in the cream. Let it reduce over medium heat until the sauce generously coats the leaves. Season with salt, pepper, and grated nutmeg.

Chef's tips

• If the spinach releases too much water during cooking, drain them quickly before adding the cream.
• Do not boil the cream too vigorously; it should reduce gently to remain smooth.

Storage

Keep for 48h in the refrigerator in an airtight container. Reheat gently in a saucepan.