Creamed Spinach with Pine Nuts

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.

Creamed Spinach with Pine Nuts

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    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


    Prep: 5 min Total: 15 min (Quick)
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    • 1

      Remove the tough stems from the spinach leaves. Wash well and shake dry.

    • 2

      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.

    • 3

      Stir in the creme fraiche and nutmeg and season well with salt and pepper.

    • 4

      Spoon into a serving dish and sprinkle with the pine nuts. Serve hot.

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