Creamy Truffled Spinach
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Prep Time: 10 minutes
Cook Time: 15 minutes
Enriched with crème fraîche and white truffle oil, this spinach dish was created by chef Gabriel Rucker of Le Pigeon in Portland, Oregon. Serve it alongside his Grilled Flat-Iron Steaks.
- 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
Wine PairingThis pairs well with juicy, medium-bodied red wines like the Josep Grau Vespres, Montsant from our Wine Club.
Directions: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.