Spinach with Mint and Creme Fraiche (2)

A new way with spinach from Sybil Kapoor’s ” Modern British Food”.

Spinach with Mint and Creme Fraiche (2)
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Spinach with Mint and Creme Fraiche (2)
Print Recipe
Ingredients
Servings:
Instructions
  1. Bring a large pan of water to the boil and add the spinach and a pinch of salt. Wait until the spinach changes colour then immediately drain and cool under running water.
  2. Squeeze out as much water as you can then set aside until needed.
  3. When ready to eat heat the olive oil in a saucepan and gently fry the spring onions for 30 seconds. When they have softened add the blanched spinach and warm it through, stirring gently.
  4. Mix in the mint and creme fraiche over a low heat, adjusting seasoning to taste. Serve as soon as it it hot.
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