A Contemporary take on Creamed Spinach
- spinach 2 pounds (1kg)
- butter 2 tablespoons (30g)
- creme fraiche 3 heaping tablespoons
- nutmeg
- 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 creme fraiche, some salt and pepper, and a little nutmeg.
butter, creme fraiche, nutmeg
Taken from www.epicurious.com/recipes/food/views/a-contemporary-take-on-creamed-spinach-381683 (may not work)