Serves 4 Preparation: 5 min. Cooking: 30 min. Total: 35 min.
- 1/4 Lb fresh spinach leaves , trimmed and rinsed well.
- 1 Cup cream , plus more as needed.
- 2 Tbsp unsalted butter
- salt and freshly ground black pepper
- 1/2 tsp ground nutmeg (optional).
Bring a large pot of water to a boil, and salt it. Plunge the spinach into the boiling water, and cook for no more than a minute; transfer to an ice bath with a slotted spoon. Drain well, and squeeze with your hands to remove as much water as possible.
Put the cream and spinach in a blender or food processor, and purée. Transfer the mixture to a medium saucepan over medium heat. Add the butter, and sprinkle with salt, pepper and nutmeg if you’re using it. Cook, stirring occasionally, until the mixture gently bubbles and thickens; add more cream for a thinner sauce. Taste, and adjust the seasoning and serve hot.
|240 Cal||25 g||3.3 g||2.5 g||1.1 g||0.3 g||82 mg||49 mg|