Spinach with Roasted Garlic Cream
Fresh spinach is served with a creamy roasted garlic sauce, seasoned with paprika, oregano, and a touch of chili.
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Servings: 2 servings
Ingredients
- 200 g fresh spinach
- 1 red onion
- 150 ml cream, dairy or plant-based I used almond cream
- 1 head garlic
- 1 teaspoon almond butter
- 1 teaspoon paprika
- 1 teaspoon oregano (dried)
- pinch salt Himalayan pink salt or Celtic sea salt
- pinch black pepper
- pinch chili flakes or cayenne pepper
- avocado oil, mild olive oil or high-oleic sunflower oil for cooking
Procédé
- Preheat the oven to 200 degrees.
- Cut the tips off all the cloves in a head of garlic. Leave the rest of the cloves intact and attached to the head. Remove the outer skins from the head. Leave the skins around the cloves. Drizzle a little mild olive oil over the top and wrap in aluminum foil. Place in the oven.1 head garlic, avocado oil, mild olive oil or high-oleic sunflower oil
- Pour the cream into a small saucepan. Add the almond butter and seasonings and heat.150 ml cream, dairy or plant-based, 1 teaspoon almond butter, 1 teaspoon paprika, 1 teaspoon oregano (dried), pinch salt, pinch black pepper, pinch chili flakes
- Once the garlic has cooled, squeeze it out into the cream. Mash or blend briefly to make a smooth sauce. Let it reduce just a little over low heat. Do not turn the heat up too high; an occasional small bubble is enough. Stir occasionally.
- Chop the onion and sauté until translucent. Add the spinach a handful at a time and cook over low heat. Do not let it wilt too much; it should still be recognizable as spinach (so that some of the stems still have a little crunch).1 red onion, 200 g fresh spinach
- Divide the spinach between 2 plates and drizzle with the sauce.
Notes
Equipment: oven at 200 degrees, aluminum foil, small saucepan, small PFAS-free frying pan, spatula.
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