Saturday, 15 August 2009

Spinach with Soured Cream

Normally, I feel that it's a bit of a shame to steam baby spinach and prepare it raw as a salad. But this week, we ordered our first organic box and the spinach was a much larger leaved variety that was much more suitable to be turned into a vegetable side dish.

500g spinach, washed with some water still clinging to it to aid the cooking process and roughly chopped
1 small onion, very finely chopped
1-2 garlic cloves, very finely chopped
2 generous tbsp soured cream
extra virgin olive oil
freshly ground black pepper
sea salt
freshly ground nutmeg

Heat the olive oil and sauté the onion and garlic until soft but not browned. Add the spinach and mix the ingredients. Cook over a medium heat until the spinach is tender. Season with pepper and salt. Add the soured cream and mix. Transfer into a warmed serving bowl and grate a little nutmeg over the top.

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