Friday - December 6, 2019 3:29 pm , Category : RECIPES
750 g (1 ½ lb) fresh spinach leaves
45 g (1 ½ oz) butter
125 ml (4 fl oz) full-fat crème fraiche
¼ tsp grated nutmeg
Salt and black pepper
1-2 tbsp grated Parmesan cheese
Cut any coarse outer leaves and stalks off the spinach and discard, then wash thoroughly in plenty of cold water.
Melt the butter in a saucepan, add the spinach, and stir until it has absorbed the butter.
Add half of the crème fraiche, season with the nutmeg and slat and pepper, and heat through.
Transfer to a shallow flameproof dish, pour the remaining creame fraiche on top, and sprinkle with grated Parmesan. Put under a hot grill for a few minutes until lightly browned. Serve hot.