Spinach in nut-cream sauce
1 serving
20 minutes
Spinach in nut-cream sauce is an exquisite side dish that embodies the harmony of softness and rich flavor. This recipe, inspired by European cuisine, combines the freshness of greens with the delicate creamy texture of cream and the nutty depth of flavor. Saffron adds noble Eastern notes, while garlic and sesame enhance the aromatic complexity of the dish. Walnuts or their alternatives—macadamia, cashews, or pine nuts—give the sauce a velvety richness. This side dish pairs excellently with meat and fish, making their flavors even more expressive. The ease of preparation and sophistication of ingredients make it an ideal addition to both everyday meals and festive dinners.
1
Wash the spinach.
- Fresh spinach leaves: 200 g
2
Pour a little sunflower oil into the pan and set it on medium heat.
3
Place spinach in the pan. Add salt and pepper to taste.
- Fresh spinach leaves: 200 g
4
When the spinach starts to soften, pour in the cream.
- Cream 20% fat: 100 g
5
Once the cream boils, add some sesame to taste, spices to taste, and saffron. Stir.
- Sesame seeds: 1 teaspoon
- Saffron: 1 teaspoon
6
After the cream starts boiling, add a clove of grated garlic and chopped walnuts (you can also use macadamia, cashews, or pine nuts — any kind).
- Garlic: 1 clove
- Walnuts: 70 g
7
Ready spinach garnish goes well with both meat and fish.
