Spinach with garlic and cream
2 servings
35 minutes
Spinach with garlic and cream is an elegant dish of French cuisine that combines the softness of cream with the spiciness of garlic. The origins of this recipe trace back to the traditions of Provençal gastronomy, where simplicity and richness of flavors are valued. Spinach infused with the aroma of nutmeg and garlic acquires a deep, velvety taste. The cream softens its natural freshness, turning the dish into a delicate and rich delicacy. It is an ideal accompaniment to meat or fish dishes and an exquisite garnish for festive tables. With its quick preparation and minimal ingredient list, it suits both everyday dinners and special occasions.
1
Place the spinach leaves in a sink or a large bowl filled with cold water. Rinse the leaves for about a minute, dry them in a colander, then lay them on a cloth and gently pat dry.
- Spinach: 500 g
2
Place the cream in a heavy saucepan, add a little nutmeg and a pinch of salt. Heat on low for 8-10 minutes, stirring often without bringing to a boil. After reducing, there should be 4 tablespoons of cream left. Remove from heat.
- Cream 40%: 200 ml
- Nutmeg: to taste
- Sea salt: to taste
3
Skewer the peeled and cut garlic onto a fork. Pour olive oil into a wok or large frying pan and place it over high heat. When the oil is hot, add the spinach leaves, lightly salt them, and stir with the fork until the spinach starts to wilt.
- Garlic: 1 clove
- Olive oil: 2 tablespoons
- Spinach: 500 g
- Sea salt: to taste
4
Place the contents of the pan in a colander and press the spinach leaves with a fork and garlic to release excess water. Return the spinach to the pan, heat again, shaking the pan constantly.
- Spinach: 500 g
5
Pour the cream over the spinach and stir with a fork and garlic until all leaves are coated. Season with salt and pepper to taste. Serve hot.
- Cream 40%: 200 ml
- Garlic: 1 clove
- Sea salt: to taste
- Ground black pepper: to taste