Some people find cooked spinach bitter—the crème fraîche counteracts this beautifully.
Serves 2
7 oz fresh spinach
Pat of butter, or 1/2 tbsp olive oil
2 heaping tbsp crème fraîche
1/2 tsp ground nutmeg
If you are using fresh spinach you just need to heat it in a saucepan with the oil for 2 to 3 minutes, or until it wilts. Thawing frozen spinach in a saucepan will take a few minutes longer. Drain it well and transfer it to a dish. Stir in the crème fraîche, nutmeg, and plenty of seasoning.
Tip: make double quantities as it freezes really well.
• CALORIES 160
• PROTEIN 3G
• FAT 15G
• FIBER 2G
• CARBS 2G