I was never convinced as a child – no matter how many cans of spinach Popeye ate – that spinach in any form tasted good. But I had never tasted spinach the way the French cook it.
I was at Le Foyer restaurant underneath the Madeleine Church recently when I first tasted creamed spinach, or épinards à la crème as the French say.
The food tasted gourmet, but my French friend told me that this is an everyday dish in France, easy to make, she’d give me the recipe. And here it is – a genuine down-home French dish:
Yield: 4 servings
- 2 lbs. fresh spinach, or 1 lb. frozen spinach – chopped
- 1/4 stick butter
- 1/2 c sour cream
- salt and pepper to taste
- pinch nutmeg
(If using fresh spinach, rinse then blanche in lightly salted water. After it cools, chop finely.)
Voilà! If I like this dish, anyone can love spinach.