Usuba
Spinach with Cream and Garlic
A delicate dish of fresh spinach stewed in aromatic cream with garlic. Nutmeg adds a subtle piquancy, while olive oil provides a rich flavor. Suitable as a side dish for meat or fish, as well as a standalone dish.
- Total
- 35 min
- Standard serving
- 369.3 g
Ingredients
Total 7
Instructions
- 1
Step 1
Rinse the spinach leaves in cold water for about a minute. Drain in a colander and pat dry with paper towels or a clean cloth.
- 2
Step 2
Pour the cream into a saucepan, add a pinch of nutmeg and salt. Heat over low heat for 8–10 minutes, stirring frequently, without bringing to a boil. The cream should reduce by approximately half. Remove from heat.
- 3
Step 3
Peel the garlic and cut it lengthwise into several pieces. Thread it onto a fork. Pour olive oil into a pan and heat over high heat. Add the spinach, lightly salt it, and stir with the fork with garlic until the leaves begin to reduce in volume.
- 4
Step 4
Place the spinach in a colander and press lightly with a fork with garlic to remove excess moisture. Return the spinach to the pan and heat, shaking the pan.
- 5
Step 5
Pour the reduced cream over the spinach and stir with a fork with garlic until all the leaves are covered with cream. Season with salt and black pepper to taste. Serve hot.
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