Creamy Spinach with Shallots
3 servings
20 minutes
Creamy spinach with shallots is a delicate and aromatic dish inspired by Thai cuisine. Thais value the balance of flavors, and this recipe is a perfect blend of the cream's softness, the shallot's light sweetness, and the earthy tones of spinach. Its texture is velvety and its taste rich, with subtle nutty notes arising from the flour and butter. This dish pairs perfectly as a side for fish, chicken or seafood but can also be enjoyed on its own. The creamy sauce makes the spinach particularly tender while its vibrant green color pleases the eye. Thai cuisine is renowned for using fresh ingredients, and this recipe embodies its philosophy of simplicity and harmony of flavors.
1
Thoroughly rinse the spinach leaves under cold water. Place the wet leaves directly into a deep pan, pot, or wok on very low heat. Slightly press the leaves with your hand and cover with a lid.
- Fresh spinach leaves: 300 g
2
Once the spinach settles to the bottom, gently stir it with a spatula. Remove the spinach and place it in a colander lined with a paper towel. Let it dry slightly.
3
Meanwhile, pour a couple of tablespoons of water into the pan and add finely chopped onion and garlic. Stirring constantly, cook on low heat until they become transparent.
- Shallots: 1 piece
- Garlic: 1 clove
4
Add butter and mix thoroughly. Make sure the onion and garlic do not start to fry.
- Butter: 1 tablespoon
5
Add the flour and roast until nutty notes start to emerge from the smell coming from the pan. The heat is still very low.
- Wheat flour: 1 tablespoon
6
Pour in the cream and mix until smooth. Add salt and pepper.
- Cream 22%: 200 ml
- Salt: to taste
- Ground black pepper: to taste
7
We return the spinach to the pan and continue stirring over the heat until it is fully warmed.
- Fresh spinach leaves: 300 g