Spinach with Garlic and Cream
Main Dishes • French
Description
Spinach with Garlic and Cream
Ingredients
- Spinach 20 oz
- Cream (40%) 5 fl oz
- Nutmeg to taste
- Garlic 1 clove
- Olive Oil 2 tablespoons
- Ocean salt to taste
- Ground Black Pepper to taste
Step-by-Step Guide
Step 1
Place the spinach leaves in a sink or a large bowl filled with cold water. Rinse the leaves for about a minute, drain in a colander, then lay them on a cloth and gently pat dry.
Step 2
Put the cream in a heavy saucepan, add a little nutmeg and a pinch of salt. Heat over low heat and keep for 8–10 minutes, without bringing to a boil and stirring often. After reducing, there should be about 4 tablespoons of cream left. Remove from heat.
Step 3
Skewer the peeled garlic, cut lengthwise into a few pieces, onto a fork. Pour the olive oil into a wok or large frying pan and set over high heat. When the oil is hot, add the spinach leaves, lightly salt, and stir the leaves with the fork holding the garlic until the spinach begins to wilt.
Step 4
Transfer the contents of the pan to a colander and press the spinach leaves with the fork and garlic to remove excess water. Return the spinach to the pan, reheat, shaking the pan constantly.
Step 5
Pour the reduced cream over the spinach and stir with the fork holding the garlic until all the leaves are coated in the cream. Season with salt and pepper to taste. Serve hot.
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