Épinards à la Crème
A classic side dish from French cuisine, where fresh spinach is softened with a silky cream, creating a rich and comforting accompaniment.
25 min
Francesa
4 servings
The story behind
Épinards à la Crème are proof to me that the simplest vegetables can become a luxury with the right technique. I remember trying them for the first time in a small restaurant in Lyon; I was surprised by how the texture of the cream enveloped every leaf without masking its earthy flavor. It is a dish I prepare when I want to balance a powerful main dish, like a roast, adding a note of sophistication and freshness. The key, I've always been told, is to perfectly remove the excess water from the spinach before incorporating the cream so that the result is thick and velvety, never watery.
Instructions
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1Blanch the spinach in boiling water for 1 minute, drain well and press to remove all water.
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2In a pan, sauté the shallot with butter until soft.
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3Add the drained spinach to the pan and sauté briefly to integrate the flavors.
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4Pour in the heavy cream and cook over low heat, stirring, until the sauce reduces and thickens.
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5Season with salt, pepper, and a pinch of nutmeg before serving hot.
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