This one’s for Kasia, our spinach-loving produce purchaser. Tatlo Spinach could do no wrong, and this is just another delicious way to enjoy it! It pairs beautifully alongside lamb for your Easter dinners.
Ingredients:
- 1lb of fresh spinach (stems removed)
- 2 tbsp salted butter
- 2 small shallots finely chopped
- 2 cloves garlic minced
- 1/2 cup heavy cream
- 1/4 cup grated parmesan, with extra for serving
- Pinch of nutmeg
- Salt & Pepper
Instructions:
- Wilt the spinach in a large skilled over medium heat. Add in batches, then transfer to a colander and gently squeeze out any excess liquid. Chop and set aside.
- In the same skillet melt the butter over medium heat and add the shallots. Cook for 2-3 minutes until soft and fragrant. Add garlic in the last 30 seconds.
- Reduce the heat to low and pour in the cream, stirring to combine. Add nutmeg, salt and pepper and let it cook for 2-3 minutes until it thickens slightly.
- Add the chopped spinach back into the skillet and stir to coat everything.
- Stir in the parmesan until creamy and delicious.
- Transfer to a serving dish of choice, sprinkle with extra parm and enjoy!
Tip: Dijon Mustard is also a great addition to your cream base.
