Creamy Spinach

Ingredients

• 500 g young leaf spinach
• 150 g heavy cream
• 1 Shallot
• 1 tsp plant oil
• 1 untreated lemon
• Salt
• Pepper (freshly ground)
• Nutmeg (freshly grated)
• 2 tbsp almond slivers

Instructions

1. 1.

   Step 1

2. 2.

   Place the spinach in a colander, rinse, shake dry and remove tough stems. Set aside a handful.

3. 3.

   Step 2

4. 4.

   Cook the spinach in a pan without added fat over low heat until wilted. Pour in the cream.

5. 5.

   Step 3

6. 6.

   Transfer the spinach to a blender and puree with a stick blender.

7. 7.

   Step 4

8. 8.

   Peel and finely dice the shallot. Sauté in hot oil until translucent. Add the pureed spinach and the reserved spinach leaves.

9. 9.

   Step 5

10. 10.

    Wash the lemon, pat dry and grate the zest 1-2 times over a fine grater, avoiding the bitter white pith. Season everything with salt, pepper and a pinch of nutmeg.

11. 11.

    Step 6

12. 12.

    Toast the almonds in a second pan until golden yellow and fragrant.

13. 13.

    Step 7

14. 14.

    Serve the spinach on plates topped with the toasted almonds.