Creamed spinach is about as simple as it gets, plus it goes with just about anything. Try it with a grass-fed sirloin steak, or on toasted sourdough with poached eggs for brunch.
- 20 gm butter
- 4 golden shallots, diced
- 900 gm spinach, washed and dried well, trimmed and coarsely chopped
- 2 tbsp crème fraîche, plus extra to serve
- 2 tbsp double cream
- Lemon juice, to taste
- 1Melt butter in a large saucepan over medium heat, add shallot, and stir until softened (6-8 minutes). Add spinach, season with salt to taste, and stir occasionally until wilted (2-4 minutes). Add crème fraîche and cream, bring to a simmer, then remove from heat.
- 2Blend spinach mixture with a hand-held blender until smooth and season with lemon juice and salt to taste. To serve, dollop crème fraîche on top and season with pepper to taste.