Creamy Spinach with Nutmeg and Ginger
Fresh spinach leaves are briefly sautéed until smooth and velvety, then bathed in a cream sauce with warm, woody, sweet and pungent flavours of nutmeg and ginger.
Equipment
- 1 small sauce pan
- 1 large frying pan
Ingredients
- 350 g spinach leaves thoroughly washed
- 20 g butter divided
- 2 tsp olive oil
- 5 cm piece of ginger root peeled and finely grated
- 1/2 tsp freshly ground nutmeg
- 1/4 tsp salt
- 3 tbsp cooking cream
Instructions
- Melt 10g butter in a small sauce pan over medium heat.
- Add ground ginger and fry until the aroma develops, for about a minute.
- Add 3 tbsp of cooking cream, 1/2 tsp ground nutmeg and 1/4 tsp salt and stir to combine.
- Keep stirring for 60 seconds over low-medium flame, then remove from the heat and set aside.
- Melt the remaining 10g butter plus 2 tsp olive oil in a large frying pan (see notes). Add the spinach leaves and sauté over high heat, stirring constantly. It is important to keep the heat high for the excess water to evaporate.
- Once the leaves have just wilted, lower the heat to medium, pour in the sauce and keep cooking and stirring everything together for another 30-60 seconds.
- Transfer to a bowl using a blotted spoon to get rid of the excess liquid.
- Serve warm.
Notes
- If you don't have fresh ginger and/or whole nutmeg, you can use 2/3 tsp each powdered spice.
- If you prefer to keep it diary free, fry ginger in a little butter and oil in a large frying pan. Stir in ground nutmeg and spinach leaves, cook until they wilt ans season with a pinch of salt.
- The reason why we use a combination of butter with oil is the following: spinach pairs better with butter, but because we cook it over high heat, butter alone may burn. That's why we add a little olive oil. In cases like this one, clarified butter is an ideal solution.
- This dish is best consumed immediately.