½ cup cream (raw from grassfed cows) or creme fraiche (if dairy-free, use coconut cream)
Recipe
Instructions:
Bring a large pot of salted water to a boil.
Add spinach and cook for 2 minutes, until wilted and bright green.
Drain and remove to a colander.
Squeeze spinach to remove as much water as possible. (You may have to use tongs, it will be hot!)
Chop spinach as best you can and set aside.
In a medium sauté pan (not non-stick) over medium heat, melt butter.
Add shallots and garlic and allow them to cook until softened, about 4-5 minutes.
Add spinach, stir well, and season with salt, pepper and nutmeg.
Allow to cook just a couple of minutes, then add cream.
Allow cream to reduce by half, stirring often, until desired consistency.
Serve immediately.
Disclaimer: Some links on Eat Nourishing may be affiliate links or advertisements. When you click through these links, Eat Nourishing and its contributors may earn a small commission. Affiliates and advertisements help keep Eat Nourishing a free resource. We do our best to keep advertisements in accord with our vision for real food, but some ads may not reflect this.
Comments and Reviews