Spinach with walnuts and creme fraiche

Description

This Bulgarian way of pairing spinach with walnuts and tart, rich cream is extremely good. It is lovely served alongside grilled or poached fish (especially smoked haddock), or plain roast chicken.

Ingredients

30g/1oz butter
1 onion, chopped
2 garlic cloves, finely chopped
60g/2oz shelled walnuts, roughly chopped
500g/1lb 2oz spinach, cooked and drained, excess water squeezed out
200ml/7fl oz crème fraîche
salt and freshly ground black pepper
3 tbsp freshly grated parmesan

Method

1. Heat the butter in a large pan and fry the onion gently until translucent and tender.
2. Add the garlic and walnuts and fry for another minute.
3. Add the spinach and crème fraîche, season with salt and freshly ground black pepper and stir well. Simmer for a few minutes until the crème fraîche has thickened a little, then stir in the parmesan.
4. Taste and adjust the seasoning and serve at once.