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.
