Classic steakhouse creamed spinach reduced down to a solo toast topping. Rich and ridiculous.
At a Glance
Prep
3m
Cook
12m
Serves
1
Difficulty
Easy
Ingredients
- baby spinach 200g
- butter 2 tbsp
- garlic, minced 1 clove
- heavy cream or creme fraiche 3 tbsp
- parmesan, grated 30g
- nutmeg pinch
- sourdough, toasted and buttered 2 slices
Method
-
Wilt spinach
Wilt 200g of spinach in 2 tbsp butter with 1 clove of minced garlic. Add 3 tbsp cream, 30g parmesan, and a pinch of nutmeg until thickened.
-
Cream
Pile onto 2 slices of buttered sourdough toast.
Slop Notes
Squeeze out excess liquid from the wilted spinach before adding cream to prevent a watery sauce.