Oh my… this silky side can be prepared dangerously easily. We loved it too.
The recipe was adapted from Bon Appétit, contributed by Julia Langbein. I modified the proportions. Although it was fabulously creamy, I would incorporate less crème fraîche next time.
The original recipe notes that heavy cream and fresh lemon juice could be substituted for the crème fraîche for a similar flavor profile. I personally loved the tanginess from the crème fraîche.
Yield: about 6 servings
- 3 T extra-virgin olive oil
- 10 garlic cloves, thinly sliced
- 1 pound (16 oz) spinach (mature or baby spinach)
- kosher salt and freshly ground black pepper
- freshly grated nutmeg, optional
- 1/2 to 3/4 cup crème fraîche (I used 3/4 cup but would start with 1/2 cup next time)
- Heat olive oil in a large skillet over medium. (I used a stainless steel sauté pan.)
- Cook the garlic cloves, stirring occasionally, until golden around edges and very fragrant, about 3 minutes.
- Increase heat to medium-high and add spinach, by the handful, stirring and letting it wilt slightly after each addition. Season with kosher salt and freshly ground pepper. Add freshly grated nutmeg, to taste, if desired.
- Cook spinach, stirring often, until mostly wilted, about 1 minute. Remove from heat.
- Add 1/2 cup crème fraîche; stir until spinach is saucy and coated. Add more, as desired.
- Taste and season with more salt and pepper, if needed.