Ingredients

The following ingredients have 2 Servings
  • 1 TB unsalted butter
  • 2 shallots (peeled and finely chopped)
  • 2 cloves garlic (peeled and finely chopped)
  • 250 g baby spinach
  • salt and white pepper
  • 60 g double cream
  • 40 g sour cream
  • pink Himalayan salt

Instruction

  • Melt the butter in a large non-stick pan and cook the shallots over a low heat for 4-5 minutes until softened. Do not allow them to colour.
  • Add the garlic and continue to cook over the low heat until the shallots start to slowly darken and gently caramelise. Be patient with this, it can take up to 10 minutes of gentle cooking. (Garlic burns easily and turns bitter, this is why we cook the shallots first).
  • Add the spinach and stir continuously until the spinach wilts. (Depending on the size of your pan, you may have to add the spinach in two batches. Once the first batch wilts, you will have space for the second batch.)
  • Continue to stir, increasing the heat slightly and continue to cook the spinach until it darkens and has completely cooked through.
  • There should be no liquid at all, any moisture released from the spinach must be cooked away. In total, you should be spending about 7-8 minutes cooking the spinach down.
  • Use your wooden spoon or silicon spatula to 'chop' the soft spinach while its in the pan. Season the mixture with salt and white pepper.
  • Add the cream and sour cream. Over a low heat, gently warm the creams through, stirring well to coat and combine. Serve seasoned with pink Himalayan salt.