Pine nuts contrast well with the smooth texture of creamed spinach.
Recipe courtesy of "The Illustrated Kitchen Bible: 1,000 Family Recipes from Around the World" by Victoria Blashford-Snell, copyright 2008. Used by permission of Dorling Kindersley Limited. All rights reserved.
|1 1/2 lb (675 g) fresh spinach||salt and freshly ground black pepper|
|3 tbsp creme fraiche or heavy cream||1/2 cup (2 oz/60 g) pine nuts, toasted|
|1/2 tsp freshly grated nutmeg|
Remove the tough stems from the spinach leaves. Wash well and shake dry.
Place the spinach with any remaining water clinging to the leaves in a large saucepan. Cover and cook over low heat for 3–4 minutes, until just wilted.
Stir in the creme fraiche and nutmeg and season well with salt and pepper.
Spoon into a serving dish and sprinkle with the pine nuts. Serve hot.
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