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Stovetop Creamed Spinach with Crème Fraîche
Fresh spinach transforms into a rich, comforting side dish without relying on heavy flour-based sauces. You'll use crème fraîche instead, which keeps the texture light and adds a slightly tangy finish. It's an effortless addition to a weeknight steak dinner or a holiday roast. The natural earthiness of the greens balances perfectly with the smooth, velvety cream, giving you a steakhouse classic right at home.
Equipment
- Stovetop
- Skillet
Ingredients
- 900g (2lb) spinach leaves, tough stalks removed
- 4 tbsp crème fraîche
- salt and ground black pepper
Instructions
- 1Place the spinach in a large pan with a tight-fitting lid. Rely on the residual water clinging to the leaves after washing to create steam. Cover and cook over medium heat for 3 to 4 minutes until the greens are just wilted.
- 2Remove the pan from the heat and gently stir in the crème fraîche until the spinach is evenly coated. Season to taste with salt and ground black pepper.
Notes
- Storage: Keep leftovers in an airtight container in the fridge for up to 3 days.
- Reheat: Warm gently on the stove over low heat so the crème fraîche doesn't separate.
- Swap: If you can't find crème fraîche, sour cream works well but shouldn't be boiled.
Recipe Details
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