Creamy Truffled Spinach
This recipe brings together the earthy flavors of spinach with a touch of elegance from white truffle oil and creamy crème fraîche. The spinach is sautéed to perfection and then combined with the luxurious truffle oil and crème fraîche, resulting in a dish that is both comforting and sophisticated. Perfect as a side dish or a light main course, this spinach with white truffle oil is sure to impress your guests and elevate any meal.
— Constant Cookbook
Ingredients
- 3 Tbs. unsalted butter
- 2 bunches spinach, stemmed, rinsed and drained
- 1 tsp. white truffle oil, plus more, to taste
- 3/4 cup crème fraîche
- Kosher salt and freshly ground pepper, to taste
Instructions
- In a sauté pan over medium heat, melt 2 Tbs. of the butter. Add half the spinach and cook, stirring often, until wilted, 4 to 5 minutes. Add the remaining spinach and cook until wilted, 4 to 5 minutes. Transfer the spinach to a colander and drain, pressing down on the spinach with a rubber spatula to remove the excess liquid.
- Return the pan to medium heat and melt the remaining 1 Tbs. butter. Add the spinach, then stir in the 1 tsp. truffle oil, the crème fraîche, salt and pepper. Cook until the spinach is warmed through, 3 to 5 minutes. Stir in up to 1 tsp. additional truffle oil, if desired. Serve immediately. Serves 6.
- Adapted from a recipe by Gabriel Rucker, Chef, Le Pigeon, Portland, OR.
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