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Epinards à la crème

Serves : 4 people
Preparation : 20 minutes
Cooking : 25 minutes

Ingredients

Instructions

  • Bring a large pot of salted water to a boil.
  • Wash the spinach, remove any damaged leaves, and trim the stems. Rinse the spinach thoroughly in several changes of water; add it to boiling water; cook for about 10 minutes over high heat.
  • Once they are cooked, drain them and squeeze them to remove all the cooking liquid. Peel the garlic and slice it thinly. Heat a mixture of oil and butter in a skillet.
  • Add the spinach and garlic, and cook over low heat for 5 minutes until wilted; then stir in the cream, mix well, and cook for 5 minutes; taste and adjust the seasoning if necessary.
    Suggestion: This dish pairs very well with grilled fish, especially salmon.