Creme fraiche, the thick French soured cream, or béchamel sauce usually gives this spinach recipe its creamy richness, but try this quick, light alternative.
ingredients
serves 4
1 1/2 pound leaf spinach, stems removed
1 cup full or medium-fat soft cheese
milk (if needed)
freshly grated nutmeg
salt and freshly ground black pepper
method
1. Rinse the spinach thoroughly under running water. Shake lightly and place in a deep skillet or wok with just the water clinging to the leaves. Cook, uncovered, over a medium heat for 3-4 minutes until wilted. Drain the spinach in a colander or large sieve, pressing out the excess moisture with I the back of a spoon; the spinach doesn't need to be completely dry.
2. In a food processor fitted with a metal blade, puree the spinach and soft cheese until well blended, then transfer the mixture to a large bowl. If the puree is too thick to fall easily from a spoon, add a little of the milk, spoonful by spoonful.
3. Season the spinach with salt, pepper and nutmeg. Transfer to a heavy pan and reheat gently over a low heat. Place in a serving dish and serve hot.
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